23: 830 Several large metal containers with prepared ready to eat (RTE) food was observed with no date marking. When keeping time/temperature control for safety foods (TCS) that are RTE for longer than 24 hours, a date that the food item was prepared/opened, or a discard date n to to exceed 7 days from the date that the food item was prepared/opened should be labeled on the food/container. Date mark these items. Corrective Actions: When keeping time/temperature control for safety foods (TCS) that are RTE for longer than 24 hours, a date that the food item was prepared/opened, or a discard date n to to exceed 7 days from the date that the food item was prepared/opened should be labeled on the food/container. Date mark these items.
33: 810 Several containers of food were found actively cooling with tight fitting lids. When cooling foods, do not cover so that heat transfer is maximized, and rapid cooling is achieved. Lids were removed so that foods can rapidly cool. Foods may be covered once they have been cooled. Corrective Actions: When cooling foods, do not cover so that heat transfer is maximized, and rapid cooling is achieved. Lids were removed so that foods can rapidly cool. Foods may be covered once they have been cooled.
48: 1530 The facility does not have testing strips for the Quat sanitizer that is used at the three basin sink. Testing strips or other device that monitors the concentration of sanitizers must be provided. Provide testing strips for the Quat sanitizer. Corrective Actions: Testing strips or other device that monitors the concentration of sanitizers must be provided. Provide testing strips for the Quat sanitizer.
Additional Comments
Form 1B for employee health is located in a folder in the office labeled VA Dept of Health. Remember to post current permit once received.
Food Temperatures
Description
Temperature
State of Food
Ham
40 °F
Cold Holding
Pollo Empanada
40 °F
Cold Holding
Chicken in sauce
121 °F
Cooling
Beef in tomato sauce
118 °F
Cooling
Carne Empanada
40 °F
Cold Holding
Empanada Filing
40 °F
Cold Holding
Chicken cooked
39 °F
Cold Holding
Shredded Beef
38 °F
Cold Holding
White Rice
146 °F
Hot Holding
Cuban Sandwich
41 °F
Cold Holding
Black bean & Rice
157 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 Basin Sink
Chemical
200
Quat
Low Temperature Dish MAchine
Chemical
50
CHlorine
134 °F
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.