La Pasadita Hotdogs

Inspector's notes

Observed several dishes stored at the clean dishes rack. Upon separating some of the dishes stored as clean, a few of the metal pans were observed to have greasy residue and small bits of other food still left over from prior food service. They were also observed to still have water trapped inside of the nested pans. The dirty dishes in question were taken to the 3-compartment sink to be washed, rinsed and sanitized at time of inspection. Discussed with person in charge that all food-contact surfaces must be cleaned to sight and touch. *2ND CONSECUTIVE PRIORITY FOUNDATION VIOLATION.* Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a metal pan of roasted jalapenos at a hot holding unit with an internal temperature as measured using a probe thermometer of 128°F. Observed another pan of grilled jalapenos in the same hot holding unit with an internal temperature as measured using a probe thermometer of 127°F. According to the person in charge, the jalapenos and onions had been cooked and placed into the hot holding unit approximately 1 hour prior to the temperature assessment. The PIC embargoed the food at time of inspection (see embargo form). It was observed that the unit was on the lowest temperature setting. Discussed with person in charge to cook/reheat hot holding foods on the stove to 165°F prior to placing and holding in the unit at 135°F. Discussed with person in charge to preheat the hot holding unit first and then to put food into the unit once it is at temperature and to adjust the settings on the unit until the unit can maintain the food at a minimum temperature of 135°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple flans individually packaged in the front display case with date marking on them from 4/27- 5/3. Based on the current date, these should have been sold or discarded by the end of the day on 5/3. The flans in question were embargoed at time of inspection (see embargo form). Discussed with person in charge to regularly check and verify date marking for time and temperature controlled for safety foods such as flan. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a pitcher of horchata drink beverage sitting inside of the ice bin at the soda fountain machine for the ice used in fountain drinks. According to the person in charge, the ice in that bin is the ice that is used for beverages served to consumers. The pitcher of beverage was removed from the ice and placed into a refrigerator. The ice in the ice bin was scooped out and embargoed at time of inspection (see embargo form). Discussed with person in charge that ice used as an exterior coolant may not be used as an ingredient in any food/drinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several dishes stored at the clean dishes rack. Upon separating some of the dishes stored as clean, a few of the metal pans were observed to have thick greasy residue still left over from prior food service. The dirty dishes in question were taken to the 3-compartment sink to be washed, rinsed and sanitized at time of inspection. Discussed with person in charge that all food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two large, metal uncovered pans filled with cooked and cooling whole pinto beans inside of the walk-in cooler. It was observed that the beans were stored at a depth of about 6-7 inches in the pan. The internal temperature of the pans of beans as measured using a probe thermometer ranged from 104°F - 111°F. According to the person in charge, the beans had been cooked and placed into the walk-in cooler about one hour prior to the temperature assessment. The pans of beans were split into 4 wide, flat shallow pans and stored a depth of less than 4 inches deep inside of the pan, uncovered and placed up high inside of the walk-in cooler across from the fans. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed employee meal on prep table across from three compartment sink. Employee food and drinks are to be stored in an assigned break area. Employee food was removed from area. Correct By: Corrected At Time Of Inspection

Core-4-904.11, C: Kitchenware and Tableware-Preventing Contamination; Single-Use/Single Service Items Observed single use items such as cups stored on floor in back storage area. Single use articles are to be stored 6 inches off the floor. Correct By: Correct Prior To Next Routine Inspection