Bits of Both

Inspector's notes

Observed metal container of raw chorizo stored on top of ready to eat chicken salad and pancake mix in reach-in cooler near the grill. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced tomatoes, diced tomatoes, pico de gallo and cheese in prep table with an internal ambient temperature of 45-50*F and were in the process of being refilled by the cook. Out of temperature items were rapidly cooled back to <41*F. Discussed ensuring that food is cooled to <41*F prior to placing into cold holding in the unit. Observed container of pooled eggs and a container of shelled eggs sitting on table near grill with no time or datemarking. Cooked explained that morning shift cook does time as a control, while cooks on-site use temperature control. Eggs had an ambient temperature of 68*F. Discussed with manager on-site to have a single policy to control for biological growth to avoid confusions between shifts. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Eggs that were out of temperature were voluntarily embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed corn, black beans and in-house ranch made with buttermilk date marked 8-9 days prior to date of inspection in standing refrigerator. Ready-To-Eat (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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mop sink and prep sink that were slow to drain. Observed potential backflow from pipes into the prep sinks. Discussed not introducing open foods to the sink. Manager on site requested a plumber to visit to resolve the sink issue. Observed handwashing sink with a handle for hot water that is difficult to turn. Handwashing sink was observed to be leaking. Discussed loosening the handle to control hot water in order to facilitate easy hand washing. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.