SANTA FE FOODS

Major violation: Rice, beans, and chille verde stored on the flat grill of the kitchen were measured between 120 °F and 130 °F. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The store manager said all the food products were cooked less than an hour ago, and he is told to either reheat the products to 165 OF and keep them at or above 135 oF or time code all to use within the next two hours. The PIC rapid chill the food products on ice bath (SA). Minor: Some potentially hazardous foods stored on the preparation fridge, including diced tomato, cheese, and sour cream were measured between 45°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the refrigeration unit regularly

Ambient air temperature of one of the preparation fridges located in the preparation area was measured above 45 OF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods.

The screen covers of the make-up air vents located above the deli steam table has a heavy dust and dirt accumulation. [CA] Clean the screen covers of the makeup air and the exhaust fan regularly.

There was no functional thermometer inside of the under-counter preparation ridge. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.

There are multiple damaged/broken or missing floor tiles below the cooking equipment in the cooking line. [CA] Replace the damaged/broken or missing floor tiles immediately.

Cooling of freshly cooked rice, beef stew, and beans was done at room temperature. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by: (1) Placing the FOOD in shallow pans. (2) Separating the FOOD into smaller or thinner portions. (3) Using rapid cooling EQUIPMENT. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. The manager demonstrated the proper cooling procedure using an ice bath and smaller portions.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

There are some damaged/broken or missing floor tiles below the cooking equipment in the cooking line. [CA] Replace the damaged/broken or missing floor tiles immediately.

Some potentially hazardous food stored on the deli's hot case like chicken and beef were measured between 120 °F and 130 °F. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The store manager said all the food products were cooked less than two hours, and he is told to either reheat the products to 165 OF and keep them at or above 135 oF or time code all to use within the next two hours. He reheated the products to 165 OF (COS).

Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct thorough and regular cleaning on the floor areas.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Many houseflies were observed in the preparation area. [CA] Eliminate all insects and rodents from the facility by a legal method.

Some potentially hazardous food stored on the deli's hot case like chicken and beef were measured between 120 °F and 130 °F. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The store manager said all the food products were cooked less than two hours, and he is told to either reheat the products to 165 OF and keep them at or above 135 oF or time code all to use within the next two hours. He reheated the products to 165 OF (COS).

Fried banana stored on the deli's hot case was measured at 130 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above.

There was no paper towel supply on the handwash sink located by the meat slicing and preparation area. [CA] Refill the wall-mounted paper towel dispenser immediately. Until the wall-mounted paper towel dispenser is refilled, a roll-type paper supply may be used. The person in charge provided a roll-type paper towel (SA).

There was no functional thermometer on the fish and meat display case, deli's undercounter fridge, and deli's hot case. [CA] To monitor the ambient air of the units, please install a functional thermometer on all refrigeration and hot holding units.

A foul smell was sensed dur to a gray water accumulation was observed on the floor of the deli/meat department where multiple tiles were missing or broken. [CA] Dispose the gray water properly by regularly mopping the standing water and sanitizing the area. The employees cleaned and sanitized the floor area with bleached water (COS).

There are many damaged/broken or missing floor tiles on the floor near the produce walk-in cooler. [CA] Replace the damaged/broken or missing floor tiles immediately.