CHAVEZ SUPERMARKET-RESTAURANT

FOUND COOKED TOMATOES AND CHILES FOR SALSA BEING COOLED DOWN IN LARGE PLASTIC CONTAINERS WITH A LID IN THE WALK IN COOLER. [CA] COOL FOODS USING APPROVED CONTAINERS WHICH FACILITATE HEAT TRANSFER SUCH AS METAL AND DO NOT COVER TO ALLOW FOR RAPID COOLING. COOL POTENTIALLY HAZARDOUS FOOD RAPIDLY FROM 135F TO 70F WITHIN 2 HOURS AND FROM 7-F TO 41F WITHIN 4 HOURS. APPROVED COOLING METHODS INCLUDE : 1) PLACING THE FOOD IN SHALLOW PANS NO MORE THAN 4 INCHES HIGH 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 AS NEEDED TO EVENLY COOL.

FOUND THE PORK CONE (AL PASTOR) WITHOUT TIME MARKING UNDER TIME AS A PUBLIC HEALTH CONTROL. [CA] WHEN TPHC IS USED, FOOD SHALL BE MARKED TO INDICATE 4 HRS PAST THE POINT IN TIME WHEN FOOD WAS REMOVED FROM TEMPERATURE CONTROL AND WRITTEN PROCEDURES SHALL BE MAINTAINED.

FOUND MOLD LIKE SUBSTANCE ON THE WALL BY THE FOOD PREPARATION SINK AND THE 3 COMPARTMENT SINK AND UTILITY SINK IN THE FRONT SERVICE AREA. [CA] REMOVE THE MOLD.

FOUND A COUPLE OF WIPING CLOTHS STORED ON THE COUNTERS IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.

Observed about a 1 inch gap on the left side hood baffle. [CA] Seal gap for proper ventilation.

Observed encrusted food debris on table mounted can opener blade. [CA] wash, rinse and sanitize can opener blade before using to prevent contamination of food.

Flour container has no label. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Observed meat cone at fired vertical broiler between 81F (middle) - 135F (outer); per person in charge, meat cone was placed in spinning vertical broiler about 1 hour ago; no TPHC time tracking or SOPs observed. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] TPHC procedure was implemented and meat cone is to be discarded at 4 hours from the time it was removed from temperature control.

Guacamole in ice bath measured 52F on the top and 38F on the bottom. Guacamole was placed into the ice bath three hours prior to temperature measurement. Carne asada in steam table measured 109F to 111F. Per PIC, the carne asada was cooked 15 minutes prior, cut up and placed into insert. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice and water were added to ice bath to cool items down. Water was added to steam table to maintain temperatures of future items placed inside. Carne asada in container will be discarded after four hours. MINOR violation: Pico de gallo, cheese and salsa verde measured 47F/48F on the top and 38F on the bottom of the container in the ice bath for less than four hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure that ice and water go up the sides of the containers to maintain the temperature of the PHF inside.