ARTEAGAS FOOD CENTER/TAQUERIA & PANADERIA

On the preparation counter, observed pork cooling in a deep, fully covered metal container. [CA] 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.

Measured the sanitizer concentration in the 3-compartment sink at 50 ppm chlorine. No active warewashing at time of inspection. [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.

On the preparation counter, measured chicharrones at 83F. Per PIC, chicharrones were cooked less than 1.5 hours prior to temperature measurement. Per PIC, chicharrones are fried, stored at ambient temperatures overnight, then fried again the next morning. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] PIC relocated chicharrones to the walk-in cooler to facilitate rapid cooling. Chicharrones shall be cooked, cooled down, and stored as a Potentially Hazardous Food.

Observed wiping cloths stored in chlorine sanitizer solution measuring at 200 ppm. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.

Observed bulk ingredient bags left open and uncovered in the food preparation area. [CA] After opening, bulk ingredients shall be transferred to approved, food grade containers with tight fitting lids.

Observed bulk ingredient bags (flour) left open and uncovered in the food preparation area. [CA] After opening, bulk ingredients shall be transferred to approved, food grade containers with tight fitting lids.

Observed several flies (5+) in the food preparation area. Per PIC, facility receives monthly pest control services. [CA] The premises of a food facility shall be kept free of vermin and non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed refrigeration units are missing thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Observed soiled wiping cloth stored directly on food preparation counter. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.

Observed employee dipping dishes into sanitizer solution and making inadequate contact time before drying. [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.

Observed bowls without handles used as scoops for bulk ingredient bags. [CA] Provide approved scoops with handles in bulk bags to minimize direct hand contact and contamination.

MISSING THE HAND WASH SIGNS AT THE HAND WASH SINKS AND THE RESTROOM HAND WASH SINK. [CA] PROVIDE HAND WASH SIGNS.

FOUND THE CHLORINE SANITIZER AT THE 3 COMPARTMENT SINK AT 200 PPM. [CA] PROVIDE 100 PPM CHLORINE SANITIZER LEVELS.

FOUND THE TRES LECHES CAKES AT 53F IN THE FRONT DISPLAY REFRIGERATOR. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE CAKES HAVE BEEN MAKE ONLY A COUPLE OF HOURS AGO, PER MANAGER. THE CAKES WERE TRANSFERRED TO A WORKING REFRIGERATOR. FOUND THE RAW BEEF AT 62F AND THE RAW CHICKEN AT 51F ON THE COUNTER UNATTENDED. [CA] DUE DILIGENCE REQUIRES TO HAVE A FOOD EMPLOYEE WORKING ON THE FOOD AND NOT LEAVING IT UNATTENDED. KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE FOOD HAS BEEN OUT OF THE REFRIGERATOR FOR A COUPLE OF HOURS, PER OPERATOR.

THE CAKE DISPLAY REFRIGERATOR IS UNABLE TO KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR THE REFRIGERATOR SO THAT IT CAN KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW.

FOUND A WIPING CLOTH STORED ON THE COUNTER IN THE FOOD PREPARATION AREA. [CA] STORED WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.