RESTAURANT LA CEIBA

TWO SPRAY BOTTLES DO NOT HAVE A LABEL. [CA] LABEL THE BOTTLES.

FOUND A PLATE INSIDE THE CONTAINER WITH MEXICAN RICE IN THE WALK IN COOLER. [CA] USE FOOD GRADE WASHABLE SCOOPS WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.

FOUND THE MEXICAN RICE, AND OTHER FOOD UNCOVERED IN THE WALK IN COOLER. [CA] COVER THE FOOD.

FOUND A SMALL LEAK AT THE SALSA SERVICE REFRIGERATOR. [CA] REPAIR THE LEAK.

FOUND THE FRONT DOORS OPEN. [CA] CLOSE THE DOOR TO PREVENT THE ENTRANCE OF VERMIN.

TWO LIGHTS AT THE HOOD ARE IN DISREPAIR. [CA] REPAIR THE LIGHTS.

FOUND ICE ACCUMULATION AND FOOD DEBRIS ON THE FLOOR OF THE WALK IN FREEZER. [CA] REMOVE THE ICE AND CLEAN THE FLOORS.

FOUND MOLD LIKE SUBSTANCE ON THE SIDES OF THE FAN COVERS IN THE WALK IN COOLER. [CA] CLEAN THIS AREA MORE OFTEN.

1 box of orange and 1 box of lime stored on the floor in walk-in fridge. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

A plastic pan of rice measured at 47F internal. Per PIC, rice was cooked yesterday. [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] PIC VC&D rice