PEDRO'S RESTAURANT

At the kitchen area, in dry storage containers, observed scoops stored with handle in contact with food, and scoops without handles used. [CA] Ensure only scoops with handles are used for dry food in dry storage containers. Scoops shall be stored with the handle facing away from food to prevent possible contamination.

In the kitchen area, in the 2 door prep unit for salsa, measured small salsa bowls of red and green salsa at 48F stored on a tray above insert containers. Per operator, salsa stored for 2 hours. In the kitchen area, on the counter-top, measured green salsa at 55F. At a nearby area, on shelving, measured a container of shredded cheese at 55F. Per operator, green salsa and shredded cheese stored for 2 hours. In the counter-top steam table, measured tamales at 121F and 130F. Per operator, tamales stored for about 2 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved bowls of red and green salsa to undercounter refrigeration, and stored green salsa and shredded cheese in refrigeration to facilitate proper holding temperatures, Operator reheated tamales to facilitate proper holding temperatures.

In the walk-in refrigerator, measured containers of cooked pinto beans at 178F, and cooked rice at 125F. Per operator, cooked rice was prepared an hour prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: using shallow containers; separated into smaller portions; in an ice bath; by adding ice; using ice paddles; and/or using rapid cooling technology. [SA] Operator removed containers of pinto beans and cooked rice and placed in ice bath to facilitate cooling. Remeasured cooked rice at 65F - 70F after 30 minutes and pinto beans at 125F after 30 minutes. Operator to continue adding ice to ice bath to facilitate cooling.

In the kitchen area, on the counter-top next to the cookline, measured roasted garlic in oil at 105F. Per operator, roasted garlic in oil stored for about 3 hours. In the 4 drawer refrigerator, measured carne asada at 54F and cooked chicken at 49F. Per operator, carne asada and cooked chicken stored for 3 hours. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135 and above to prevent bacterial growth. [SA] Operator discarded roasted garlic in oil, carne asada, and cooked chicken.

In the kitchen area, at the 2 door prep unit for salsa, measured container cups of green salsa at 60F. Per operator, container cups were filled about 30 minutes prior. Across the cookline, in the prep unit, measured double stacked containers of risotto rice, butternut squash, shredded cheese, and cooked peppers between 48F and 55F. Per operator, all food items stored 30 minutes prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [COS] Operator moved potentially hazardous food items to nearby refrigeration to facilitate proper holding temperatures.

At the warewash area, in the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure all food contact surfaces are cleaned and sanitized with applicable sanitizer such as 50 PPM chlorine sanitizer. Sanitizer shall be measured using sanitizer test strips for proper concentration.

In the kitchen area, observed several flies in the area. [CA] Ensure facility is kept free of fly activity to prevent possible contamination of food.

In the bar area, at the handwash station, observed a lack of hand soap and paper towels. Nearby handwash station accessible in the kitchen area stocked with hand soap and paper towels. [CA] Ensure handwash station is stocked with hand soap and paper towels toe allow for proper handwashing. [COS] Operator restocked handwash station with hand soap and paper towels in their respective dispensers.