2: All but three refrigerated units are not holding proper food temperatures. Food temped from 43-48 degrees F. Establishment has a non-functioning under prep table unit that is totally out. Because they can't use that unit, prepped foods are scattered through other units. Manager thinks that has over stressed the other units, because doors are being repeatedly opened and closed on units not designed for that kind of service. Corrective Actions: Assure that all refrigerated units are repaired or replaced. Keep temp logs every few hours to assure that food temperatures are being maintained. Do not trust the temperature gauge on the outside of the units. Food was prepped this afternoon and put into refrigerators at around 2:30-3 pm. Manager is going to discard all food after 8:30 pm. and allow the refrigeration repair person to access the units and make repairs. Units must be demonstrated to be working before returning them to use.
2: Spinach in a small container (mixed with sour cream and other products I did not identify) was 55 degrees F. Corrective Actions: Spinach is a TCS food, and must be maintained at 41 degrees F or below. Assure that this product stays at proper temperatures.
7: Ice machine is unclean with a mold-like substance. There is a rusty screw in a metal piece that hangs over the ice bin. Corrective Actions: Empty all ice. Clean and sanitize the ice machine before returning to use. Replace the rusty screw with a stainless steel screw.
8: Deliveries from 3rd party companies are not being temperature monitored and logged for inspectors to see. Corrective Actions: You must be keeping a delivery temperature log for inspectors to see on inspections. This would require the date, food checked, and temperature, along with corrective action directions for out of temperature deliveries.
9: Open container of ice was pulled through the airport from one location to another to provide clean ice. Corrective Actions: Do not travel through public places with open food. That leaves the food open for contamination by the public.
25: 1. You do not have a variance request on file for making ceviche. The ceviche in the refrigerator did not have any time/date information on it other than it was prepared yesterday. No data on how long it was limed.
2. Many of the HACCP requirements were not being followed for some specialized food combinations. Corporate had very specific hour limitations for special dips and sauces. Corrective Actions: 1. Submit a variance request for the ceviche.
2. Follow your HACCP plans for the specialized dips, sauces, and food combinations as required by corporate.
27: Food that had been prepared and cooled in the blast chiller was 60 degrees F. Employee did not leave cooling food in the blast chiller until the temperature was reduced to 41 degrees F or below, as required. A huge container of roasted tomatoes is being chilled in the huge container., Corrective Actions: To properly utilize the blast chiller, allow food to be chilled to 41 degrees F or below before being returned to the coolers. Note that it is not designed to be an overnight cold hold unit. Be familiar with the manufacturers directions and follow them. Make sure that the hot foods are not in too large of a container to effectively chill properly throughout the container.
30: Permit fees have been paid for last October, but current permit is not posted. Corrective Actions: Always have current permits posted in public view. Permit posted expired last October.
Additional Comments
No comments
Observations
1.Time and Temperature for Food Safety
IN
1 Proper cooling time & temperature
Compliant
Observations
OUT
2 Proper cold holding temperature (41°F/45°F)
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
IN
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
