ROUTINE INSPECTION
6 reported violations
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Preparation unit is not maintaining PHF at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
- K07: Proper hot and cold holding temperaturesCritical
Chicken and pico de gallo in preparation unit measured 59F and 55F respectively. Per PIC, the items were placed into the unit in the morning less than 2 hours prior in preparation for operation. Ambient air of preparation unit measured 49F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC relocated items to other working refrigeration units to cool down.
- K40: Wiping cloths: properly used, stored
Chlorine in sanitizing bucket in front measured 0ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Observed several wiping cloths stored on counters in preparation area while not in use. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K21: Hot and cold water available
Hot water measured 118F at three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
- K06: Adequate handwash facilities supplied, accessible
Hand soap and paper towels are placed directly over preparation table. [CA] Move soap and paper towels to handwash sink to prevent contamination of foods on preparation table.
- K09: Proper cooling methods
Refried beans on counter in pot measured 108F and were not actively cooling. Per PIC, they were cooked one hour and 15 minutes 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. Refried beans were placed into a small shallow container in an ice bath.