Amigo's Latin Products

Observed food items holding above 41F in the walk-in cooler (pork carnitas, refried beans, beef, cooked shrimp). Ambient temperature in the unit was 48F.

CA: PIC discarded all out of temperature food items. RCA: PIC advised to have service order of repair for the unit. No TCS foods shall be stored in the unit until repair. PIC shall use other unit for storage and refrigeration. Inspector will be back in one week to re-check unit to ensure proper holding temperatures.

Observed pork and chicken holding on the grill below 135F. Observed pork sitting on shelf above the stove without temperature control.

CA: Employees reheated food items to appropriate cook temperatures. RCA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed food stored uncovered the reach-in cooler: beef, shrimp, tilapia, and chicken. Observed items on the steam table uncovered.

CA: PIC had employee place coverings over food. RCA: Food shall be protected from contamination by 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.

Observed dish washing machine not applying enough sanitizer. Observed test strips reading 10ppm.

RCA: Facility shall contact maintenance for dish washing machine and in the meantime, the three compartment sink shall be used to sanitize all equipment and utensils. Bleach/Chlorine will be used as disinfectant at a concentration of 50-100ppm. PIC shall notify Health Department when unit is repaired.

Observed Vaseline stored in the warewashing area with clean dishware.

CA: PIC relocated item. RCA: Employees shall store their personal care items in lockers or other facilities for orderly storage.

Observed improper separation of raw meats in the reach-in cooler: raw chicken stored above raw beef, shrimp and fish. Observed improper separation of raw meats in the walk-in cooler: raw fish stored on the same shelf as raw chicken.

CA: PIC re-arranged items to allow for proper separation. RCA: Food items shall be stored by cook temperature with the highest temperature (chicken 165F) at the bottom.

Observed items in the walk-in cooler holding above 41F (eggs, ham, barbacoa, beans, beef, etc.) Upon conversation with the PIC he noted that the door had been open for a minimum of 30 minutes while kitchen employees were cleaning out the unit. Ambient temperature of the unit was below 41F and eggs were checked 15mins later and were shown to be going back down to temperature.

RCA: Educated PIC to ensure staff do not leave the walk-in cooler door open for an extended period of time. Cleaning should be done within the unit with the door closed so items stay within safe temperature ranges. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed dish washing machine not applying sanitizer in the sanitizing station.

RCA: Facility shall contact maintenance for dish washing machine and in the meantime, the three compartment sink shall be used to sanitize all equipment and utensils. Bleach/Chlorine will be used as disinfectant at a concentration of 50-100ppm. PIC shall notify Health Department when unit is repaired.

Observed improper of raw meats and cooked products separation in walk in cooler (all on the same shelf and next to each other (raw fish, cooked shrimp, raw chicken, and raw beef). Observed movable rack to have raw chicken next to raw pork, and raw chicken above raw beef in the walk in cooler. COS/CA: PIC rearranged cooler to placed cooked foods above raw products and rearranged meats such that they were separated based on cooking temperatures. RCA: All food items shall be stored in such a way (based on cook temperatures) that cross contamination of food items are prevented.

Observed plastic container to be used as a scoop for rice and stored in the rice container in the storage room. COS/CA: PIC removed container. RCA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed metal pans in clean dish storage area near dish machine to be wet stacked. RCA: All dishes shall be air dried before stacking together.

Observed improper of raw meats and cooked products separation in walk in cooler (raw fish next to raw chicken, Raw chicken next to raw beef, cooked beef and pork stored below raw meats, raw shrimp and fish next to cooked beef, and raw pork next to cooked cheese dip). COS/CA: PIC rearranged cooler to placed cooked foods above raw products and rearranged meats such that dividers were placed between. RCA: All food items shall be stored in such a way (based on cook temperatures) that cross contamination of food items are prevented.

Observed there to be no thermometer in the walk in cooler. RCA: All cold holding units shall have internal thermometers located in the warmest area of the unit. Food Service Rule: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Observed scoop handles to be in contact with salt in the main kitchen. Observed single service cups to be used as a scoop and stored within rice in dry storage area. COS/CA: PIC removed scoops. RCA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed dishes in clean dish storage are to be wet stacked. RCA: All dishes shall be air dried before stacking is done. Food Service Rule: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.