LA MORENITA RESTAURANT

By the cookline, on shelving in the area, measured a large container of cooked rice cooling between 115F and 134F. Per operator, cooked rice was prepared an hour prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F and 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: by adding ice, using an ice bath, separating food into smaller portions, using shallow containers, using ice paddles, and/or using rapid cooling technology. [SA] Operator placed rice in bags and fully submerged in ice water to facilitate RAPID cooling. Facility currently does not have an ice machine installed to facilitate cooling and only has bagged ice. Discussed with operator to use baking trays facilitate cooling prior to placement in an ice bath.

At the steam table, measured pinto beans at 127F and refried beans at 125F. Per operator, pinto beans and refried beans stored from about 2 hours prior. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. [SA] Operator reheated pinto beans and refried beans at the cookline to 165F and returned to steam table for hot holding. Measured hot water in the steam table at 170F.

At the 3 compartment sink, in the sanitizing compartment, measured quaternary ammonium sanitizer at 100 PPM. [CA] Ensure quaternary ammonium sanitizer is maintained at 200 PPM for proper cleaning and sanitizing of utensils and equipment.

In the kitchen area, on the edges of the stainless steel walls and around shelving brackets, observed cracks and crevices. [CA] Ensure all cracks and crevices are sealed to prevent possible harborage of vermin.

In the walk-in refrigerator, measured multiple stacked bags of cooked rice cooling between 65F and 85F. Per operator, cooked rice was prepared 30 minutes prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F and 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: by adding ice, using an ice bath, separating food into smaller portions, using shallow containers, using ice paddles, and/or using rapid cooling technology. [SA] Operator removed bags of cooked rice from the walk-in refrigerator and placed on top of frozen items in the 2 door reach in freezer to facilitate cooling. Facility currently does not have an ice machine installed to facilitate cooling, and shall use other methods such as shallow containers, and freezers to cool potentially hazardous foods.

At the steam table, measured pinto beans at 130F, refried beans at 118F, and cooked beef at 115F. Per operator, PHFs prepared about 2 hours prior. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. [SA] Operator reheated pinto beans, refried beans, and cooked beef at the cookline, and returned to steam table for hot holding.

In the walk-in refrigerator, observed raw eggs stored above salsa, pico de gallo, and cooked shrimp. In the same area observed raw pork stored next to cooked carnitas. [CA] Ensure raw meat is stored below cooked and ready to eat food. Raw meat shall be stored in the following order from the bottom: raw chicken, raw shelled eggs, raw beef, raw pork, and raw shellfish.

In the kitchen area, at the steam table, measured red salsa at 131F and chicken at 131F. Per operator, red salsa and chicken stored for 1.5 hours. [CA] Ensure potentially hazardous foods are held hot at 135F and above. Potentially hazardous foods shall be reheated RAPIDLY to 165F prior to storage in hot holding.

Observed the storage and use of cardboard to line shelving. [CA] Ensure only approved materials and equipment are used within the facility. Remove cardboard to prevent possible harborage of vermin.

Observed food safety certificate expired as of 2022. [CA] Ensure a valid food safety certificate is obtained and posted within the facility.

At the 3 compartment sink, measured chlorine sanitizer at 10 PPM. [CA] Ensure food contact surfaces are properly cleaned and sanitized using an applicable sanitizer such as 100 PPM chlorine sanitizer or 200 PPM quaternary ammonium sanitizer. [COS] Operator added chlorine sanitizer and remeasured at 100 PPM.

In the kitchen area, observed FRP panels and stainless steel panels peeling from the wall. In the corridor by the walk-in refrigerator, observed unfinished walls and crevices between FRP panels. [CA] Ensure walls are properly finished and sealed to prevent possible harborage of vermin. Walls shall be smooth, durable, and easily cleanable.