ROUTINE INSPECTION
CO0156884
7 reported violations
- K01: Demonstration of knowledge; food safety certification
Food handler cards for all the employees have expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
- K09: Proper cooling methods
*Repeat complaint Measured refried beans at 90F cooling in deep metal container on ice and at 106F cooling in deep grey plastic container with ice wand. Per chef, he finished cooking and stored beans for cooling about 1.5 hrs ago. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC divided the beans into multiple containers and added more ice and water to the ice bath to properly cool the beans.
- K38: Adequate ventilation/lighting; designated areas, use
Lack of adequate lightning at cook line. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
- K36: Equipment, utensils, linens: Proper storage and use
Observed sour cream buckets reused to store cooked food items and tortilla chips. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.
- K27: Food separated and protected
Observed tostada stored in same container at apron and other empty containers. No contamination observed at the time of the inspection. [CA] All food shall be separated and protected from possible contamination. Use a separate container to store tostada. Do not store with aprons or other equipment or utensils.
- K45: Floor, walls, ceilings: built,maintained, clean
Accumulation of food debris under storage racks, dish machine, on sides of prep tables and other equipment and grease accumulation on walls. [CA] Walls and/or floors in food preparation area shall be kept clean.
- K33: Nonfood contact surfaces clean
Accumulation of grease and food debris on door handles of storage units and sides of equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.