Vida Gaucha

Inspector's notes

Water in temporary handwash station observed reporting below 100°F at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC was instructed to add additional hot water to handwash station at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed empanadas in hot holding unit reporting at 119°F at time of inspection. Items in unit had been prepared at fryer within the past hour. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef (56°F) and shredded cheese (59°F) in cooler holding above 41°F. 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. Items had been brought to the market from refrigeration at commissary roughly 2 hours prior. Operator packed items with additional ice at time of inspection to rapidly cool them to 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef sausages in hot holding table that had not yet been turned on at time of inspection. Sausages were observed holding at 113°F, and PIC confirmed they had been picked up 30 minutes prior immediately after being cooked. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Impromptu time as control logs were implemented at time of inspection, indicating sausages to be properly discarded at 8pm.

Inspector's notes

Observed packages of shredded cheese in coolers holding at 56°F and 60°F degrees Fahrenheit. PIC confirmed cheese had been picked up in route to event roughly 1.5 hours prior. Cheese was packed in cooler under additional ice until temperature reached 41°F. 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. All TCS foods improperly cold held were packed with ice to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed temporary handwashing station with roughly 1-2 gallon metal pan in use for wastewater basin and a potable water container with a push spout rather than free flowing spigot. Per MCEHC, temporary handwash stations must include an insulated container with a free/continuous flowing spigot for potable water; water at a temperature of at least 38°C (100°F), and a 5.75 gallon container to hold wastewater. PIC explained they had accidentally forgotten their wastewater basin. PIC was instructed to bring a larger basin next time. Corrective Action: Correct prior to next routine inspection.