TACOS N SUBS

Observed all potentially hazardous TCS food items in properly cold holding above 41F in the walk-in cooler. See temp log. Internal air thermometer was reading 45F upon entering the cooler. CA: Cold held TCS food shall maintain an internal temperature of at least 41F or below. COS: Temperature records indicate that food was out of temp for less than 4 hours and began cooling. PIC has adjusted the thermostat of the walk-in cooler and will continue to monitor cold hold temps.

Observed potentially hazardous TCS foods improperly hot holding below 135F (stored in the microwave: baked potatoes 73F, chicken tenders 76F. In the steam well pans: ground beef 120F, 112F). CA: Hot held TCS foods shall maintain an internal temperature of at least 135F or higher. COS: PIC reheated chicken tenders and ground beef to above 165F and discarded the baked potatoes.

Observed potentially hazardous TCS foods held under a Time as a Public Health Control procedure that were still in use after the 4 hour discard time (shredded cheese, cut lettuce, diced tomatoes, sour cream, ranch, house made sauces). Time logs indicated that all foods were brought out at 10:30am. At 2:55pm the items had not been discarded and were still being used to prepare orders. When new product was brought out from the cooler to begin on TPHC, the same pans from the expired product was used and the food was not at 41F due to temperature issues in the walk-in cooler. CA: If time without temperature control is used as a public health control for TCS foods, the food shall have an initial temperature of at least 41F when removed from temperature control and the food shall be discarded at 4 hours. COS: Employees discarded food.

Observed exterior back door left open. CA: Outer openings of a facility shall be protected against the entry of insects and rodents by use of solid, self-closing, tight fitting doors. COS: Employee closed door.

Observed all potentially hazardous TCS food items improperly cold holding above 41F in the walk-in cooler. See temp log. The internal thermometer was reading an air temp of 50F. CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or below. COS: PIC discarded foods. Walk-in cooler will not be used for TCS foods until serviced and re-checked by health department to verify proper holding temps.

Observed cooked beef hamburger patties that did not cool from 135F to 41F within 6 hours, and unknown if they reached 70F within the first 2 hours. CA: Cooked TCS foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. CA: PIC discarded burgers.

Observed Time as a Public Health Control procedure in used for all TCS foods on the prep line (shredded lettuce, shredded cheese, diced tomato, sour cream, ranch, house made sauces) with no documentation of start time, discard time or initial temperatures. No written procedure for TPHC was in the facility. CA: If time without temperature control is used as the public health control for TCS foods, written procedures shall be prepared and maintained and each food items must be marked to indicate the start time or discard time. The food shall have an initial temperature of at least 41F when removed from temperature control. COS: PIC discarded all food.

Observed employee wash dirty bowls by dipping them into the sanitizer bucket stored in the wash compartment of the 3-comp sink, then rinse them off under running tap water in the sanitizer compartment. Another employee then picked them up to towel dry with cloth towel. CA: Soiled equipment and utensils must be washed, then rinsed, then dipped into sanitizer solution when manually warewashing. When used for warewashing, the wash compartment of the sink shall contain a solution of soap and the wash, rinse and sanitize solutions shall be kept clean. Clean equipment and utensils must air dry. COS: Discussed with PIC, bowls will be re-washed.

Observed employee handling food while wearing a watch and bracelet. CA: Except for a plain wedding band food employees may not wear jewelry on their arms or hands while preparing food. COS: Employee removed items from wrist.

Observed employee not wearing hair restraint while handling food. CA: Employees preparing or handling food shall use hair restraints worn properly to restrain hair. COS: Employee put on hair net.

Observed exterior door left open to the back dry storage room that is separately located behind the facility in their back alley way. Observed exterior back door that leads out to the back alley way with daylight coming through the door. Aprons were placed between the door and the bottom of the doorframe. CA: Outer openings of a facility shall be protected against the entry of insects and rodents by use of solid, self-closing, tight-fitting doors and sealing gaps along floors/walls/ceilings. COS: The outside storage door was closed. Facility will need to repair/make adjustments to the other exterior door.

Observed live insects in the kitchen. CA: The presence of insects shall be controlled to minimize their presence on the premises. Discussed increasing frequency of routine pest control and ensuring facility eliminates harborage conditions (keeping facility in good repair, cleaning, etc.).

Observed floors, walls and ceilings throughout the facility in need of deep cleaning and proper repair (flooring in bathroom needs to be replaced, lights in back dry storage room do not work, uncovered vents, exposed insulation in reach-in freezer, etc.) CA: Physical facilities shall be maintained and all floors/walls/ceilings shall be smooth and cleanable.

Observed employee personal drinks and donuts stored on food prep tables and employee personal items (phone and keys) stored on dry storage shelf above food prep tables. CA: Designated areas for employee personal items shall be used to prevent the contamination of food, equipment and utensils. COS: All items were relocated.

Observed multiple potentially hazardous TCS food items improperly cold holding in WIC above 41 degrees F. CA: All TCS foods for cold holding must be cold held at 41 degrees F or below. COS: PIC stated facility had delivery this morning and had been prepping. Recheck of TCS foods showed cooling had started after keeping WIC closed for 30 mins. Will recheck cooler in morning to ensure temperatures.

Observed potentially hazardous TCS foods improperly hot holding out on counter. CA: All TCS food items for hot holding must be held at 135 degrees F or above. COS: Potatoes were cooked less than 4 hours prior and were reheated to 165 degrees F and above.

Observed TPHC being used for TCS foods sitting on counter during rush times with no temperature verification, start or discard times, or written policy. CA: TPHC must have a written procedure (log, marking, other effective means) for temperature verification and start or discard time for each item. COS: Owner will have written policy sent to inspector. WIC where items on counter were pulled from was not verifiable and were discarded.

Observed fried chicken set for cooling on counter, temping at 134 degrees F. After discussion with PIC, cooling parameters or methods were not known, intention was to leave out on counter until chicken was temping at 41 degrees F or below. CA: PIC must know and understand monitoring and knowledge of cooling and critical control points and methods that must be met for cooling food items. COS: Chicken was moved to freezer to rapidly cool.

Observed employee not wearing hair restraint while prepping and cooking food items. CA: Hair restraints must be worn while handling food unless hair is less than 1/2 inch in length. COS: Hair net was placed

Observed floors, walls, and ceilings in need of deep cleaning. CA: Physical facilities should be maintained clean.

Observed employee personal items stored throughout facility. CA: Discussed having designated area for employee items in facility and on bottom shelves of coolers only to prevent any contamination

Observed several sealed plastic container of cut produce in the process of cooling for less than four hours. CA: PIC moved container to freezer to rapidly cool to 41 before storing in walk in cooler.

Observed food and non food contact surfaces in need of repair. Cooler door should be adjusted to properly seal, microwave handles and deep freezer being held together by tape should be repaired or replaced. CA: Discussed with PIC to let owner know and contact Health Dept with timeline of when items will be repaired or replaced.

Observed several areas of physical facility in need of repair. (holes in wall in dining room, soiled and rusted shelving) CA: PIC will discuss with owner timeline to have areas repaired and call Health Dept.

Observed employee personal items stored throughout coolers in facility. CA: Discussed having designated area for employee items on bottom shelf to prevent any contamination

Observed multiple Time and Temperature Control for Safety foods being held with time as a public health control without a written policy or verification logs (start temperatures and start/discard time). CA: Instructed PIC to create a written Time as a Public Health Control Policy to keep on file and create a method to track the start temperatures and a start or discard time for all foods placed on time control.

Observed multiple time/temperature control for safety foods cold held at greater than 41 degrees Fahrenheit in walk-in cooler, reach-in cooler (see temperature chart). CA: Items had been held at greater than 41 degrees F for longer than 4 hours. PIC discarded items.

Observed food soil in sanitizing compartment of three compartment sink. CA: Educated PIC that sanitizing compartment of three compartment sink should only be used for sanitizing dishes.