Oct 2, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed chorizo at 46F and carnitas at 48F on bottom shelf of reach in cooler. Upon check of temperatures of food 30 minutes later temperatures had not changed. Facility discarded food.
RCA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Time/temperature control for safety of cold held food shall be maintained at 41°F or below.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed TCS foods on hot line at temperatures below 135F (beans, chicken, beef).
COS CA: PIC removed foods from hot line and reheated on burners. Foods were verified to be reheated properly. 511-6-1.04(6)(f) Time/Temperature Control for Safety Food, Hot held food shall be maintained at 135°F (57°C) or above.
4-2A - food stored covered
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed multiple containers of food on hot line uncovered upon entering the main kitchen. Taco shells were also uncovered.
CA: Facility covered food containers to prevent contamination.
RCA: when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed slime on baffle inside ice maker machine. Observed build-up inside nozzles of soda machine.
RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(8)(b) - hot water and chemical-methods(p)
Observed 3-compartment sink being utilized, facility did not have sanitizer in use at the time. Mechanical dishwasher was verified to be sanitizing dishes properly.
COS CA: PIC will use a chlorine sanitizer in the 3-compartment sink, using the dishwashing method of cleaning, rinsing, and then sanitizing dishware. Dishware previously washed in 3-compartment sink are to be re-washed and sanitized. After being manually cleaned, equipment food-contact surfaces and utensils shall be sanitized by the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule.