Tumi Peruvian Restaurant

Observed employee with gloves handling dirty dishes, then proceed to put away clean dishes without changing gloves in between. Must change gloves and properly wash hands in between dirty and clean dishes. COS by rewashing dishes.

Observed several time/temperature control for safety (TCS) foods cold held above 41°F in walk in cooler and reach in coolers under prep top units. The ambient air temperature (AAT) of the walk in cooler was 43.7°F. The AAT of the reach in coolers were 43.9°F. TCS food must be consistently cold held at 41°F or below. COS by putting items on ice, discarding ready to eat items prepped on previous days, moving several items from walk in cooler to freezers, and lowering AAT setting for both reach in coolers.

Observed fried corn sitting on counter temping 99°F. TCS food must be hot held at 135°F or above. PIC states they use the fried corn within 4 hours. Health Authority suggests using Time as a Public Health Control. Will email PIC TPHC written procedure. COS by adding TPHC label. Must use or discard within 4 hours.

Observed beef cooked at 9 AM, temping 82°F at 12:30 PM in walk in cooler. Also observed beans cooked at 9 AM, temping 90°F at 12:30 PM in walk in cooler. TCS foods must cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours (~33°F the 1st 2 hours, then ~7°F the last 4 hours). Both items were cooling covered with lids. Discussed proper cooling methods. Health Authority highly suggests using a cooling log and recording temperatures to ensure food is cooling properly. COS by reheating both items on stove.

Observed rice cooked at 10 AM, temping 110°F at 12:25 PM. TCS food must cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours. Rice was sitting on counter in an improper ice bath. If using ice baths, must ensure ice comes up to the highest level of the food; ice bath should be roughly 80% ice, 20% water. COS by fixing ice bath.