PICO E GALLO MR CHURRO

12A: .04(4)(q)Observed employee making arepas and putting them in a container that was stored on top of the trash can. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Employee moved container so that it was not stored on the top of the trash can.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed multiple bags of raw meat being store in above ready to eat food in upright freezer. Food was removed from original packaging. Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Person in charge rearranged freezer so that the raw meats were under the ready to eat foods.

6-1A: .04(6)(f)Observed small deep freezer full of meat from the day before not frozen and over the temperature of 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded items in deep freezer.

6-1C: .04(6)(d)Observed tomatoes, pico, and coleslaw cooling at a rate that did not get it to 41 degrees or lower within the time frame. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Person in charge discarded items.

11A: .04(6)(e)Observed multiple food cooling in walk in cooler while completely covered and in plastic containers. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Items in cooler that were still cooling were opened so that the air could cool it faster.

15A: .05(6)(a)Observed small deep freezer not working correctly to freezer food inside of it. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

2-2B: .03(5)(j)1&2Observed employee drink stored on the prep table. 2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person in charge removed cup from area and discarded it.

2-2D: .03(5)(d)Observed employee wash hands in the 3 compartment sink instead of handwash sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employee washed hands in hand wash sink.

4-2B: .05(6)(n)Observed 3 compartment sink in use with sanitizer level being too low. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge added chlorine to the solution.

4-2B: .05(7)(a)1Observed plates that the person in charge said were clean stored dirty. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Removed by person in charge and washed, rinsed, sanitized.

11D: .05(3)(g)No thermometer for measuring thin meats was able to be provided by the person in charge when asked for one. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

2-2A: .03(2)(m)Facility unable to provide employee reporting agreements. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2B: .03(5)(j)1&2Employee water bottles stored throughout kitchen on direct food prep tables and above food prep areas. Drinks discarded. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)

2-2E: .03(6)Facility unable to provide written procedures and bodily fluid clean-up kit. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

3-1C: .04(3)(e)Facility had a dented can of ketchup that was severely dented to creased points. Can discarded. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. (Pf)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Walk-in cooler: open raw bacon stored above ready-to-eat// raw pork stored above cooked chicken/beef walk-in cooler// unwashed produce stored above ready-to-eat. Chest freezer: cooked ribs stored with raw ribs. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

5-1A: .04(5)(d)Facility has some pre-cooked steak not fully cooked sitting at room temperature with intent to be placed on time-control. Food discarded Raw animal foods that are cooked using a non-continuous cooking process shall be:

1. Subject to an initial heating process that is no longer than sixty minutes in duration; (P)
2. Immediately after initial heating, cooled according to the time and temperature parameters for cooked time/temperature control for safety food; (P)
3. After cooling, held frozen or cold, as specified for time/temperature control for safety food; (P)
4. Prior to sale or service, cooked using a process that heats all parts of the food to the minimum cook temperature; and (P)
5. Prepared and stored according to written procedures approved by the Health Authority. (Pf)

6-1D: .04(6)(i)4+ containers of cheese and 4 bags of cooked beef sitting out a room temperature not time-stamped. Food back time-stamped to opening time, facility has no written procedures for time-control. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)

11C: .04(6)(c)Facility thawing several cooked bags of beef in produce sink. Food relocated back to cooler. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)

12A: .04(4)(q)3 bags of onions and boxes of tomatoes stored on the floor in walk-in cooler. Food relocated above the floor. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)