Observed a pan of cooked asada meat at 78F degrees and 2 pans of charro beans at 80F degrees, 78F degrees in the refrigerator. Manager stated they were from an event the previous night and were put into the refrigerator around 2am. When cooling potentially hazardous foods (ex. any foods that can spoil such meat, cheese, produce, etc) the following process must be followed: cooled from 135F degrees to 70F degrees within 2 hours, then from 70F degrees to 41F degrees within the next 4 hours. This process will help reduce the amount of time the food is in the "danger zone" (41F-135F degrees) therefore reducing the available amount of time for any harmful bacteria to grow. This can be obtained by placing the foods into shallow pans, separating into smaller/thinner portions, stirring the food in a container placed into a water bath or any other effective methods. Since food was not properly cooled, owner discarded the foods into the trash.
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