20: 800 Observed salsa prepared yesterday in a large container in the walk in refrigerator at 46F. PIC stirred salsa and the temperature increased. Other items in the walk in refrigeration unit were at proper temperature. Cooked time/temperature control for safety food shall be cooled within two hours, from 135°F to 70°F and within a total of six hours from 135°F to 41°F or less. Time/temperature control for safety food shall be cooled within four hours to 41°F or less if prepared from ingredients at ambient temperature. Corrective Actions: Cooked time/temperature control for safety food shall be cooled within two hours, from 135°F to 70°F and within a total of six hours from 135°F to 41°F or less. Time/temperature control for safety food shall be cooled within four hours to 41°F or less if prepared from ingredients at ambient temperature. PIC voluntarily discarded.
41: 570 Observed wiping cloth stored in a sanitizer solution greater than 200 PPM chlorine. Ensure wiping cloths are stored in a sanitizer solution at proper concentration. Corrective Actions: Ensure wiping cloths are stored in a sanitizer solution at proper concentration. PIC diluted to 50 PPM.
Additional Comments
Facility occasionally has Oysters they serve raw or undercooked. Facility has records of tags and are properly dating and keeping the tags. No oysters observed at time of inspection.
The cove base in the back prep area near the walk in refrigeration is in need of repair. Repair the cove base.
Food Temperatures
Description
Temperature
State of Food
beef
142 °F
Hot Holding
cut tomato
41 °F
Cold Holding
milk
40 °F
Cold Holding
salsa **
46 °F
Cold Holding
Rice
182 °F
Hot Holding
cut tomato
41 °F
Cold Holding
chicken
160 °F
Hot Holding
pico de gallo
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
chemical
50
chlorine
Sanitizer bucket
chemical
200
chlorine
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.