La Zacatecana Gourmet

Observed time/temperature control for safety (TCS) foods in dessert cooler being cold held above 41°F. Ambient temperature of unit was about 48°F with temperature of TCS foods ranging between 47-50°F. Also observed all TCS foods in prep top unit to left of crock pots being cold held at 42°F; ambient temperature of unit was 41.2°F. TCS foods must be cold held at 41°F or below.

COS by discarding food in dessert cooler. Ambient temperature of prep top unit must be lowered to about 37°F.

Observed nacho cheese being hot held at 120°F in crock pot. Crock pot was set on "warm". Cheese must hot hold at 135°F or above. COS by discarding as cheese was in unit since yesterday. Must increase temperature setting and monitor temperature to ensure cheese is holding at 135°F or above.

Observed quat sanitizer in 3-compartment sink at 100 ppm. Concentration must be 200-400 ppm. COS by remaking to 200 ppm.

Observed time/temperature control for safety (TCS) foods being cold held above 41°F in back kitchen and in dessert cooler to tight of register. TCS foods such as heavy cream, cream cheese, sour cream, and milk were left sitting outside of temperature control. TCS food must be cold held at 41°F or below. COS by moving food back to cooler.

Observed corn being hot held at 121°F in hot holding unit. TCS foods must be hot held at 135°F or above. Corn was likely improperly heated prior to placement in unit. Per the instructions on the package of corn, product must be cooked on stove top or in microwave. Manufacturers instructions must be followed as a requirement of the new food service Rule. COS by reheating corn on electric stove.

Observed nacho cheese being hot held at 120-121°F in crock pot. Crock pot was set on "warm". Cheese must hot hold at 135°F or above. COS by reheating. Must increase temperature setting and monitor temperature to ensure cheese is holding at 135°F or above.

Observed no employee health policy for staff. The only forms signed were from owners/management. Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

Observed ice cream scoops stored in water held in crock pot at 66°F. If utensils are going to be stored in water, it must be at least 135°F or above.

Observed no soap at handwashing sink in front food service area. All handwashing sinks must be stocked with soap at all times. COS by refilling soap.

Observed unfinished wood shelves being used for dry storage. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Must seal shelves with a washable paint or replace them.

The walls in the dish pit room still need to be completely painted in semi-gloss paint.