TRINE'S CAFE #6

Walk-in cooler has an ambient temperature of 48F upon arrival. Allowed walk in to say closed for 40 minutes and the temperature dropped to 43F/44F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Pozole and cooked chilis in pots on counter measured 103F/104F. Per PIC, they were cooked at 10am (4.5 hours prior to temperature measurement). [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.

First compartment of 3 compartment sink is used as handwash sink. Paper towels are provided but no hand soap [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Frozen meat touching frozen produce in chest freezer in dry storage area. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Broken tiles and cove base is missing throughout food prep areas. [CA] Replace broken floor tiles and cove base with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

No test strips available at time of inspection. [CA] Testing equipment and materials shall be readily available at all times.

Meat slicer had accumulated food debris on and around the food contact surfaces. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.

Wiping cloths stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Accumulated food debris on walls, equipment and utensils. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed several pieces of unused equipment inside facility (soda machine, reach in fridge/freezer). [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Observed one dead cockroach in the cashier area, and two dead cockroaches around the ice machine. No other evidence of vermin observed.[CA] Clean and sanitize area of dead cockroaches.

Observed raw shelled eggs stored above oranges and other ready to eat food items. Also observed raw meat stored next to cooked foods. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Observed gaps in the filters of the ventilation hood. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.

Observed mold like substance on interior panel of ice machine in contact with ice. [CA] Clean and sanitize ice machine and maintain to prevent contamination of food. [COS] PIC emptied ice machine and then cleaned and sanitized.

Raw meats stored in single use grocery bags. [CA] Discontinue use of single use grocery bags, use food grade equipment for storing food.

Chlorine test strips not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.