LUPITA'S TAQUERIA & PANADERIA

Measured rice and beans in the walk-in cooler from 45-60F. Per PIC, rice and beans was cooked yesterday and cooled last night. Observed rice and beans stored in deep, fully covered containers. [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] Rice and beans was voluntarily condemned and discarded during inspection.

Measured the maximum water temperature at the 3-compartment sink and the preparation sink at 112F. [CA] Water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (or from 100-108F at handwash sinks).

1) Observed raw shelled eggs stored above milk and strawberries in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2) Observed bulk ingredient bags are open and uncovered. [CA] After transferring, bulk ingredients shall be transferred to

Observed large, deep trays of rice and beans cooling at ambient temperature on the preparation counter. Measured rice and beans from 90-104F. Per PIC, foods were cooked less than 2 hours prior to temperature measurement. [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] Rice and beans were reheated to 165F to restart the cooling process. Specialist instructed employees to portion rice and beans into smaller containers and stir frequently.

In bulk ingredient bins, observed scoop handles stored in direct contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

In the steam table, measured plastic container of rice from 98-128F. Per PIC, rice was cooked and placed into steam table less than 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Rice was reheated to 165F to be transferred to hot holding during inspection.

No person in charge present at the time of inspection. Manager arrived at the end of inspection to review report. [CA] A designated person in charge who is responsible for operation of facility shall be present at the food facility during all hours of operation.

FOUND A NON WORKING LIGHT AT THE HOOD. [CA] PROVIDE WORKING LIGHTS. FOUND THE VENTILATION SYSTEM NOT WORKING IN THE RESTROOM. [CA] PROVIDE VENTILATION FOR THE RESTROOM.

FOUND SOME SPIDER WEBS ON THE CEILING BY THE BACK DOOR. [CA] CLEAN THE WALLS MORE OFTEN.

FOUND DUST ON THE FAN COVERS IN THE WALK IN COOLER FOR THE RESTAURANT SIDE. [CA] CLEAN THE FAN COVERS MORE OFTEN.

FOUND A FEW WIPING CLOTHS STORED ON THE FOOD PREP COUNTERS. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.

FOUND A COUPLE OF TRAYS INSIDE THE HAND WASH SINK IN THE KITCHEN. [CA] KEEP THE HAND WASH SINK ACCESSIBLE AT ALL TIMES. COS

FOUND A SAC WITH MASECA STORED ON THE FLOOR IN THE BAKERY SECTION. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.

FOUND MEAT BEING THAWED AT ROOM TEMPERATURE IN TRAYS IN THE KITCHEN. CA] FROZEN POTENTIALLY HAZARDOUS FOOD SHALL ONLY BE THAWED IN ONE OF THE FOLLOWING WAYS: 1) UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41°F OR BELOW, 2) COMPLETELY SUBMERGED UNDER POTABLE RUNNING WATER FOR A PERIOD NOT TO EXCEED TWO HOURS AT A WATER TEMPERATURE OF 70°F OR BELOW, AND WITH SUFFICIENT WATER VELOCITY TO AGITATE AND FLUSH OFF LOOSE PARTICLES INTO THE SINK DRAIN, 3) IN A MICROWAVE OVEN, IF IMMEDIATELY FOLLOWED BY IMMEDIATE PREPARATION, 4) AS A PART OF A COOKING PROCESS.

FOUND A COUPLE OF LARGE OPEN BAGS OF FLOUR ON THE SHELVES. [CA] ONCE OPENED, STORE ITS CONTENTS IN A FOOD GRADE WASHABLE CONTAINER WITH A LID AND LABEL. FOUND SEVERAL FOODS (SHREDDED CABBAGE, SOUPS, POZOLE AND SAUCES) STORED IN THE WALK IN COOLER WITHOUT A COVER. [CA] COVER FOOD.

FOUND THE MEAT IN TRAYS THAWING AT 49F. [CA] COLD FOOD MUST BE KEPT AT 41F OR BELOW.

FOUND WASTE WATER INSIDE THE MOP BUCKET. [CA] DISCARD THE WASTE WATER IN THE SANITARY SEWER.

FOUND A JACKET STORED ON TOP OF SODA BOTTLES/CANS. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS FOUND THE MOP INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.

FOUND THE FOLLOWING FOOD BEING IMPROPERLY COOLED: STEW 123F, CHICKEN SOUP 123F, COOKED POTATOES 77F, MEXICAN RICE 86F, BEEF TONGUE 120F. [CA] AFTER HEATING OR HOT HOLDING, 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 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.

Observed large garbage bin was directly in front of handwash sink. [CA] Keep handwash sink unobstructed and easily accessible at all times. [COS] Garbage bin was moved away.

Inside walk-in refrigerator: measured internal temperature of cooked rice to be 55 - 57F. Employees stated rice was cooked yesterday. (Employees stated rice had been taken out a few minutes prior for just a couple of minutes to be divided into smaller containers, then placed back into the refrigerator). Note: other PHFs in the walk-in refrigerator measured to be 41F and below. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours [SA] Rice was voluntarily discarded. See VC&D form.