ELMA'S CATERING & EVENTS - FRESCO WORLD MARKET

Only one employee food handler card was available for review. Manager stated that facility is working towards having all employees obtain food handler cards. [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.

Observed floor trough drain in front of the three-compartment sink clogged and unable to drain. Observed floor sink on the left side of the storage room clogged and unable to drain. No sewage back-up was observed. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. Investigate cause and repair in an approved manner.

Sanitizer concentration at the three-compartment sink measured at 25 PPM. No active ware washing was being conducted at the time. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Manager increased sanitizer concentration.

Observed heavy accumulation of food debris and food residues on floors and walls in the ware wash/storage area. Observed floor drain troughs with heavy accumulation of food debris. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

Observed one container of sliced potatoes measuring at 87F and one container of mashed potatoes measured between 104F to 110F. Manager stated that the potatoes were prepared about an hour prior and is maintained out in ambient temperature. Potatoes are fried upon orders. Observed chile relleno and container of carnitas maintained inside the hot holding unit measuring between 130F to 134F. Observed the top heating element to be turned off. Observed numerous containers of different types of bean with meats and/or cheese fillings for pupusas maintained out in ambient temperature at the food preparation refrigerator. Employee stated that the containers have been out for approximately one hour to prepare pupusas. Observed four containers of cooked meats maintained in inadequate ice baths next to the steam table: - Carne asada measuring at 68F. - Shredded chicken measuring at 56F. - Cooked pork measuring at 49F. - Cooked pork stomach measuring at 50F. Employees utilize the empty steam table basins to prepare ice baths to maintain cold temperatures, however the residual heat from the adjacent active steam table basins melt ice and warm food. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Potatoes were returned to the walk-in refrigerator to immediately cool. Temperature on the hot holding display was turned on and increased. Ice bath was prepared for the containers for pupusas. A separate ice bath, outside of the steam table basin, was prepared for the cooked PHF at the cook line.

Observed to-go containers used as scoops for cooked proteins at the cook line. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Observed container of numerous domestic insecticide sprays maintained below the three-compartment sink. One can of insecticide spray maintained below the food preparation line, underneath the receipt machine. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

To-go containers observed used as scoops for meats at the food preparation line. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Observed ice scoop maintained inside ice machine with handle in direct contact with ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Observed dead cockroaches on glue traps below the ice bins at the food preparation line. No live or other dead activity was observed. [CA] Clean and sanitize area of dead cockroaches. The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

Heavy accumulation of grease and food debris observed on floors underneath the griddle and deep fryer. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

Cooked carne asada maintained at the food preparation line measured between 41F at the bottom and 50F at the top. Item inside container observed above the load limit and was not able to fully close to maintain cold holding temperatures. In addition, ice was only touching the bottom of the container. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Observed three containers of cooked rice cooling inside the walk-in refrigerator kept tightly covered. Items measured at 153F and did not yet reached cooling temperatures. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Ensure PHF items are cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within an additional 4 hours.