Cooks use different color cutting boards for different food types - Good job!
Hot holding temperatures on foods were appropriate - good job.
Gave handouts - Methods to cool foods (Spanish), temperature danger zone (Spanish), Proper cooking temperatures (Spanish), Sample Cooling Logs (English and Spanish), Sample Cold Holding Log
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: Refrigerated storage and Cooling
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken was stored above raw beef in the walk-in cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled salsa, salsa blanca, cheese dip not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Foods that had been cooling for longer than four hours (salsa, salsa blanca) were discarded. Cheese dip was put in shallower containers and placed in ice bath.
Keep temperature logs of cooling foods for at least the next two weeks. See risk control plan.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling ambient or pre-chilled foods were not adequate. Salsa, cheese sauce, and salsa blanca were being cooled in large containers with the lids on and stacked on top of each other. However - Cooked chicken was being cooled properly. The chicken was in shallow pans in an ice path with an ice paddle in them. Remember to stir food as it cools.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
Please keep temperature logs of cooling foods for the next two weeks. See risk control plan.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shrimp, scallops, marinated chicken, salsas, hot dogs, fish and tomatoes cold holding at improper temperatures in the two make tables.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
Keep temperature log of cold holding foods for at least the next two weeks. See risk control plan.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the "consume by" date on the prepared ready-to-eat (RTE) (salsa crema, chipotle salsa, en marinado, and frijoles) in the refrigerator, the food should have been discarded 3 ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date, which is 7 days after the prepared date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Cooling, Heating, and Holding Capacities
Observation: Cook line make tables were not maintaining an ambient air temperature of 41 degrees F or less
Correction: Have equipment reset, repaired or replaced so that they are capable of holding food at 41 degrees F or below. Please correct within 10 days. In the meantime, store foods that must be located on the make table on ice at 41 degrees F or below, or for no longer than four hours. please have equipment corrected within 10 days.
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09/09/2015 | Routine | |
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