FAUSTO'S RESTAURANT

Several potentially hazardous foods are cooling with lid on; cooked tomatoes are between 84F - 102F for more than 4 hours. [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. [SA] An ice bath was created for foods cooling and lid was removed. [COS] tomatoes were voluntarily discarded - see VC&D

Several potentially hazardous foods are measured between 47F - 53F; per employee they just had a large order and removed items from refrigeration. Other foods items measured below 41F. Ambient temperature of unit is 38F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

The warewashing sink drainboard is used to for squeezing lemons; observed middle basin set up with soap and water and sanitizer basin not set up. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Specialist directed staff to properly set up 3 comp sink and sanitizer; measured 100 ppm chlorine. Discontinue using 3 comp sink for food prep, use food prep sink only.

A plastic bag is being used as a stopper at the 3 comp sink. [CA] Provide a proper drain stopper for use at 3 comp sink.

Food safety certificate and food handler cards are not provided. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. [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.

A few gnats at the 3 compartment sink area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Food handler card is not available to review at the time of inspection. [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. Food safety manager certificate expired on 07/18/2024. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.