LAS 7 REGIONES

Food products within the prep sink are not being thawed out properly; in standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Multiple damaged floor tiles noted in front of the cook line. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Sanitizer within the 3-compartment sink was measured at 25PPM at the time of inspection. No active ware-washing. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [COS] PIC added more sanitizer into the 3-compartment; re-measured at 100PPM.

Ice machine and some food products are noted outside in the back area at the time of inspection. [CA] Equipment shall be stored within an approved facility to prevent contamination.

A small dish is used as scoop in the salt container. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Facility sold oyster and did not retain tags. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.

A bucket of beef soup in reach-in fridge measured at 47F internal temperature. [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 VC&D food.

Heavy grease built up on the container collecting grease at hood. Drops of grease observed on the surface of the container. 2 loosen screws observed on the hood surface. [CA] Secure screws. Clean and maintain hood and its component.

Soiled wiping cloths observed on the cook line and not stored in sanitizer solution. [CA] Wiping cloths shall be free of food debris and visible soil. [COS] PIC discarded wiping cloths and get new wiping cloths

Damaged wall with a hole near grease trap at 3 compartment sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.