1: A large container of habanero sauce is sitting in ice on the counter. It was cooked at 8 am, it is now 2:30 pm, and is still 101 degrees F. It has not met the cooling requirements. Corrective Actions: The cooling process requires that you cool to 70 degrees F in 2 hours or less, and down to 41 degrees F in 4 more hours or less. Assure that this time/temperature requirement is met. Manager discarded the food product that did not cool in the proscribed time.
2: The refrigerated unit under the chip dispenser is running 55 degrees F. It holds habanera sauce and salsa in small single use containers in it at this time. Corrective Actions: Recommend you Discard the food product that has been in this unit. Repair this unit before returning it to use. It is not on the daily temperature log for refrigerated units. I suggest you add it to that list.
7: The ice machine has a mold-like substance inside. The "top" of the bin has a red rust-like substance on it. Corrective Actions: The ice machine may not be used until the "top" of the ice machine is in good condition and has no mold-like or rust-like substance on it. It must be smooth, cleanable, in good condition with no scratches or rust.
8: There is not a log for temperatures of food delivered by 3rd party companies. Corrective Actions: Assure that you keep a log of the delivery temperatures of TCS foods delivered by 3rd party companies. Maintain the log for inspectors to see.
9: A container of salsa is sitting directly on the floor, and has a scoop that is a Styrofoam cup. Corrective Actions: Food containers may not sit directly on the floor. They must be at least 6" off the floor.
Scoops for ready to eat foods must have handles that do not come into contact with the food product. Cup was discarded, a cup with a handle was provided. Make sure it does not come into contact with the food product.
9: Employees had a lot of food products out at the same time for food preparation, and were unable to work with all of the foods in a timely manner. Corrective Actions: Work with employees to develop a pattern of what order to do food prep. Do not try to prep several foods at the same time when it requires that temperature as a control for food safety (TCS) foods are left out of safe temperatures while waiting for their turn to be prepared. Have very little out at the same time, work it quickly, and return to safe temperatures.
10: Long pans in the walk in cooler for holding smaller containers of food, and in some cases packages of meat, do not appear to have been cleaned in some time. They are damaged and have some pock marks. Corrective Actions: Maintain all containers used for food or food products so that they are cleanable, smooth, non-absorbent, and in good condition. If pans cannot be cleaned and in good condition, they should be replaced.
27: The cooling process includes putting hot food on ice, but does not include time or temperature checks. Corrective Actions: You must include time and temperature checks as part of cooling food to the proper temperatures in the proper times allowed. Provide good thermometers, and a means of watching and recording the times and temperatures as food cools.
29: All refrigerated units should have thermometers inside. Corrective Actions: Assure all refrigerated units have thermometers placed inside, and check them for proper temperatures. We do not recommend that you depend on the thermometer dial outside a unit. They have not always been properly calibrated.
41: Large containers of bulk foods are not labeled as to contents. The lids were not put on well. Corrective Actions: Label all containers of bulk foods as to contents, and keep the lids on and fastened well.
45: 1. There is a gap under the back door.
2. There is a piece of trim missing from the corner of the wall where the cooler and ice machine meet. Corrective Actions: 1. Assure the gap is closed to prevent insect/rodent entry.
2. Replace the piece of missing trim where the cooler and ice machine meet.
47: There are no covers for the holes at the bottom of the floor drain covers. Corrective Actions: Assure the floor drain holes have covers that will catch the debris
47:
Additional Comments
No comments
Observations
1.Time and Temperature for Food Safety
OUT
1 Proper cooling time & temperature
Observed
Observations
OUT
2 Proper cold holding temperature (41°F/45°F)
Observed
Observations
IN
3 Proper hot holding temperature (135°F)
Compliant
Observations
NO
4 Proper cooking time & temperature
Compliant
Observations
NO
5 Proper reheating procedure for hot holding (165°F in 2 hours)
Compliant
Observations
NA
6 Time as a public health control: procedures & records
Compliant
Observations
Approved Source
OUT
7 Food & ice obtained from approved source; good condition, safe & unadulterated; parasite destruction