Coronado Smokehaus

Inspector's notes

Observed no Certified Food Protection Manager onsite at time of inspection. Informed PIC that a CFPM is required to be onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed TCS foods located in the prep table and standing reach in fridge with internal temperatures ranging 52*F-62*F. These foods include cooked chicken, macaroni salad, brisket, potato salad, and raw hamburger patties (see embargo form). The internal temperature of the units were 41.2*F and 39.7*F, measured using min/max thermometer. PIC informed that the truck had been loaded five hours prior to inspection and no internal food temperatures were taken since loading. Informed PIC that due to the food being above 41*F and no temperature taken in the last 4 hours, the food needs to be discarded. PIC discarded all improperly cold held food at time of inspection. All improperly cold held food was embargoed. 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 discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment was unable to provide their commissary log at time of inspection. Informed PIC that the commissary log needs to be maintained onsite at all times. Corrective Action: Correct prior to next routine inspection.