Dec 3, 2021
Routine - Food
Inspection Completed - No Further Action
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed empanadas (45-46°F - Cooling) at 12:53pm per operator, overnight and not moved. Observed empanadas stored in tin foil containers with aluminum lids with small slits but stacked on top of each other in walk cooler and not allowing proper cooling. Observed ambient temperature of walk in cooler at 41°F. Educated operator on proper cooling techniques. See Stop Sale.
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed empanadas (45-46°F - Cooling) at 12:53pm per operator, overnight and not moved. Observed empanadas stored in tin foil containers with aluminum lids with small slits but stacked on top of each other in walk cooler and not allowing proper cooling. Observed ambient temperature of walk in cooler at 41°F. Educated operator on proper cooling techniques.