COCHI'S BBQ AND VITTLES

Observed induction burner used for soup on food prep surface (no hood). [CA] Ensure all cooking equipment that causes grease laden vapors or steam are operated under a type 1 ventilation hood. Relocate induction burner under the hood or remove it from the premises.

One of the paper towel dispensers did not have paper towels. PIC stated they just ran out of paper towels at that handwash sink. [CA] Ensure paper towels are stocked at all times. [COS] PIC refilled paper towel dispenser during time of inspection.

FSC not available at time of inspection for review. [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.

Hot water not available at the food prep sink. [CA] Provide hot water at a minimum of 120F at the food prep sink.

Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold unit (see measured observations). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [SA] PIC will discard PHFs at the end of lunch service (within 4 hours).

Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold unit (chicken 51F, beef 54F). Per PIC, the PHFs were stored in the unit over night. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Adjust, repair or replace unit if necessary. [COS] PIC voluntarily discarded all PHFs in the food prep cold hold unit. NOTE: PIC adjusted temperature on food prep cold hold unit and ambient temperature went down reaching 44F. PIC will verify unit can cold hold at 41F or below BEFORE putting PHFs in unit.

Observed open bag of pasta in dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Facility does not have a Food Safety Certificate. [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.