MIS RECUERDOS PALETERIA Y ANTOJITOS

Observed several TCS foods cold holding at above 41F in RIC in main kitchen (see asterisks).

C/A: All TCS foods cold held must be maintained at 41F and below.

COS: Food removed from unit, placed in designated area to be discarded, and labeled "Do not use".

Observed non-current inspection report posted along back area of restaurant leading to main kitchen.

C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed container of utensils stored in hand-wash station in main kitchen/front food service area.

C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

2. A handwashing facility may not be used for purposes other than handwashing.

COS: Container of utensils removed.

Observed employee prepping corn on the cob at 3-compartment sink in main kitchen.

C/A: , raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

COS: Employee began prepping corn at vegetable/fruit prep sink in main kitchen.

Observed no test strips on-site to verify chlorine sanitizer concentration used at 3-compartment sink in main kitchen.

C/A: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

Observed employee foods stored amongst food service foods in RIC in main kitchen and prep table in main kitchen.

C/A: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed freezers (2) and RIC along front food service area without thermometers to measure internal temperature of units.

C/A: 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars.