LAS PALMUS MERCADO Y CARNICERIA-DELI

Food prep cooler with Pico de gallo , tomatoes, and other garnish vegetables was measured 43F - 44F. Food was prep 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Rapid chill food up to 41F before placing inside the prep cooler. Fallout was measured 95F - 115F at the hot holding table. Per, Pic it will be deep fried before serving. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Fallout can be left under heat lamp to maintain temperature at 135F and up. Hot holding table can't keep Fallout at minimum 135F.

Walk in cooler with milk and fresh produce has a dust debris on fans. [CA] Clean walk in cooler fans from dust debris to maintain. Cardboard in use to line shelving in the back area. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Multiple containers with lid inside the walk in cooler were measured 44F. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [SA] Food shall reach 41F before covering with lid.

Accumulation of food debris was observed on the meat grinding and slicing equipments. [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Dirty wiping cloth was left on the slicer table and sanitizing bucket was not prepared. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Blood was on floor inside the walk in cooler under meat shelving and under the grinder outside the walk in cooler. [CA] Immediately clean and sanitize floor with blood to prevent cross contamination.

CONTAINER OF GUACAMOLE HAD A PLASTIC SMALL PLASTIC CONTAINER IN IT FOR SCOOPING. [CA]Use a scoop with handle and use it in such a way that the handle does not come in direct contact with food to prevent contamination.

CUTTING BOARD TABLE FOR CUTTING MEAT IS SCRATCHED AND SCORED. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

MULTIPLE DIRTY WIPING CLOTHS IN THE MEAT AREA. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

MULTIPLE FOOD ITEMS WERE KEPT IN A DEEP POT & PAN FOR COOLING AND TEMPERATURE WAS MEASURED UP TO 50F. [CA] After cooking, 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.

MULTIPLE FLIES INSIDE THE FACILITY. [CA] Keep the facility free of flies to prevent cross contamination.

CHICHARRONES AND FREIED TACOS WERE MEASURED 97F & 120F. FOOD WAS PREP 2 HOURS AGO. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PROVIDE HEAT LAMP THAN CAN KEEP FOOD AT 135F AND ABOVE. GUACAMOLE & PICO DE GALLO WAS MEASURED 45F IN A PREP COOLER AMBIENT TEMPERATURE WAS 35F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] KEEP THE LID CLOSED WHEN NOT IN USE.

TUB OF CHICKEN AND MEAT CARTONS ON FLOOR INSIDE THE WALK IN UNIT. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Carnitas was measured at 129F - 132F. Carnitas were cooked 5 hours ago and stored in a hot holding table. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Per PIC, hot holding temperature for just that portion was on low and PIC brings the temperature on high.

Beans were cooling in a deep pan over ice. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Also ice should reach at top to cool the food at the top.

Cutting blocks and boards were scratched and scored with stains. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced. [SA] Sand down the cutting blocks or replace them.