METRO BALDERAS #3

Refrigeration units at cookline and at front lack thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Manger Food Safety Certificate not available upon request. [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.

In prep refrigerator at cookline : raw eggs stored directly above ready to eat food. [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.

Chlorine at the 3-comp sink measured at 50 ppm during active warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]

MEasured ambient temperature inside prep refrigerator (cookline) at 44F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

PHFs measured at improper holding temperatures Major: held next to stove top <2h: cooked onions (99F), cooked peppers (110F) held in prep refrigerator <2h : prepackaged containers of red and green salsa (53F-55F) Minor: held in prep refrigerator at cookline <4h between 44F- 46F: cheese, cactus, chicken, shrimp, ham, hot dogs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFS will be discarded within 4 hours of removal from temperature control.

Salsa and chicken containers has small bowl for scooping food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Ice scoop was left flat in the ice machine. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.

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

Prep cooler behind the counter with salsa was measured 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Repair/fix the prep cooler with salsa it can measured 41F and below.

Food prep table near the walk in unit has an ambient temperature of 44F and some food items were also measured 44F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Only keep non PHF in the prep cooler near the walk in unit. Container of beef and bacon next to flat grill was measured 130F - 125F. It was cooked one hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF shall be kept hot holding on a grill or discarded after 4 hours.

Boxes of meat was left on floor inside the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Handwashing facility at employee restroom was measured 87F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

REPEAT VIOLATION: FOOD PREP COOLER WITH MEAT IS MEASURED 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Only keep small portions in that prep cooler until it is fixed. CHICKEN PASTERO AND BASCON WERE MEASURED BELOW 130F. [CA] Hot holding temperature for PHF shall measure at 135F and above.

Both walk in coolers have carton of meat and buckets of meat on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Food prep table with meat options is at 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Food prep tables lack monitoring thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Multiple meat boxes were on floor inside the walk in freezer and vegetable crates on floor inside the walk in refrigeration. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Obtain more shelving inside ethe walk in units.