Burritos, Tacos Y Mas

Observed potentially hazardous foods located in the reach-in cooler that measured in the temperature danger zone (raw shrimp 50F, pico de gallo 52F). Per PIC, the PHFs were made today.; Observed PHFS cooling in ice baths at the food prep sink that measured in the temperature danger zone and did not meet the first cooling parameter (enchilada sauce 105F started cooling at 12:30pm and the chile birria 108F started cooling at 12:30pm). THe PHFs were cooling in deep plastic containers and ice was not at the same level as the food. REPEAT VIOLATION.