1. For the Pico: Dice onions, tomatoes, and jalapenos. Chop cilantro and cut limes in half.
2. Combine onions, tomatoes, jalapenos, salt, and cilantro in a bowl. Add the juice of limes, combine ingredients well and refrigerate for 1 hour before use.
3. Heat Turkey Taco Filling in steamer or braising pan to an internal temperature of 165° F.
4. Heat Cheese Sauce per manufacture instructions
5. To Serve: Place 20 chips on plate, top with 2 oz. of taco beef , 1.5 oz. queso cheese sauce, and ¼ cup pico de gallo.
6. Offer shredded lettuce, sliced jalapenos, and sour cream.

CCP: Record time and internal temperature of product when received on daily log. CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded. Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140° F. CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded. Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.