Elvira's DC Ranch

Inspector's notes

*Second consecutive repeat violation* At small prep tabletop cold holding station, TCS foods (cut lettuce, soft cheeses) with internal temperatures of 49*F-55*F. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Per PIC, TCS foods were placed in the cold holding unit two hours prior to the time of inspection. PIC removed the TCS items from the cold holding station and placed in the walk-in cooler to rapidly cool TCS foods back down to proper temperature. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ROP fish with label indicating to remove from packaging under refrigeration in the walk-in cooler at the time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. PIC as instructed to remove fish from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At small prep tabletop cold holding station, TCS foods (cut tomatoes, cut melons, soft cheeses) with internal temperatures of 50*F-55*F. Per employee, TCS foods were placed in cold holding unit within normal time parameters. Employee added ice to tabletop cold holding station to rapidly cool TCS foods back down to proper temperature. After 20 minutes, internal temperatures of TCS foods had dropped several degrees. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, cooked vegetables use time as a public health control. Per time sticker, vegetables are discarded every two hours, 10 minutes past discard time. Employee discarded cooked vegetables, following written time control procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, salsa rojo/101*F-110*F prepared <1 hour and cooling in uncovered containers >10 inches deep. Employee provided ice wands to deep containers to continue the cooling process. Discussed proper cooling methods with employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, chipotle beans and cooked mash with internal temperatures of 115*F-130*F. Per manager, TCS foods were prepared for hot holding <2 hours. On expo line, in small hot holding unit, chicken enchiladas with internal temperatures of 110*F-125*F. Per manager, chicken enchiladas were prepared <1 hour. Employee re-heated beans, mash, and enchiladas to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, TCS foods (house pickled onions/ 8-16, red salsa/ 8-20, fermented corn/ 8-16, green salsa/ 8-19) past 7-day discard date. Salsas, corn, onions were discarded. See embargo form. RTE/TCS (time/ temperature control for food safety) foods requiring date marking are to 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

At in use bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After almost empty bottle was exchanged for full bottle of sanitizer and machine primed, chlorine sanitizer with a reading of 50-100ppm at dishware surfaces. At in use 3-compartment sink, no detectable quat sanitizer at dishware surfaces. Sanitizer basin was drained and refilled with quat sanitizer with a concentration of 150-400ppm. Discussed more frequent monitoring of sanitizer solutions, especially at start of day and after periods of inactivity or heavy warewashing at 3-compartment sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, two large metal pans of cooked vegetables using time as a public health control. Per managers, vegetables are cooked and discarded after 4 hours. Establishment does not have a written time as a public health control procedure. Time control procedures were written at time of inspection. Corrective Action: Corrected at time of inspection.