ROUTINE INSPECTION
Facility only has 1 unit for cold holding - 3 door glass reach in. Facility cools a small portion of beans and rice. Discussed with staff proper cooling procedures. Use ice paddle or ice (store bought) prior to placing PHFs cooling inside the 3 door reach in. **facility does not have a restroom; staff use restroom at La Plazita.
7 reported violations
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
1. Non food grade plastic bag is being used to reheat rice in the microwave. [CA] Provide food grade plastic bags for use with food. Discontinue using grocery store bags. 2. Middle door gasket is torn for reach in. [CA] Repair/replace gasket. 3. Freezer chest door is deteriorating exposing insulation. [CA] Repair/replace freezer chest door.
- K09: Proper cooling methodsCritical
Smashed beans cooling in metal pan with aluminum inside the 3 door reach in; temperature of beans is 101F, beans cooked over 4 hours per PIC. [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. [COS] beans were voluntarily discarded by PIC, see VC&D.
- K45: Floor, walls, ceilings: built,maintained, clean
Dust accumulation on ceiling around hood area. [CA] Maintain ceiling clean to prevent cross-contamination.
- K34: Warewash facilities: installed/maintained; test strips
Chlorine test strips are not available for use. [CA] Provide chlorine test paper to measure chlorine concentration of 100 ppm for 15 sec. when ware washing.
- K29: Toxic substances properly identified, stored, used
Powder laundry soap is used for ware washing. [CA] Use dish soap only; discontinue using laundry soap on dishes.
- K07: Proper hot and cold holding temperatures
Salsa is 49F inside the 3 door reach in; salsa is removed for portioning. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Staff placed salsa in freezer to cool below 41F.
- K01: Demonstration of knowledge; food safety certification
Food handler cards are not provided for the employees. [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.