Las Palmas III

Observed multiple pans of refried beans at 51-53F that had been prepared and cooled the previous day. TCS foods must be cooled from 135F to 70F in 2hrs, and from 70F to 41F in additional 4hrs.

COS - Discarding refried beans

Observed salsa and chipotle sauce in small reach in refrigerator under chips at 45F(Salsa), 44F (Chipotle).

COS: Adjusting cooler temperature

Shelf in expo area that holds bowls for chips in deteriorated and no longer smooth/easily cleanable. Replace with smooth/easily cleanable shelf.

Observed foods int prep top cooler such as salsa, tomatoes cold held above 41 degrees. COS by moving the dishes to the refrigerator.

Observed open water cups in the kitchen. Employees must drink from closed cups and cups must be stored in designated area.COS by discarding the cups.

Observed the sanitizer concentration in the bar area greater than 200ppm. Must be between 50 and 100ppm. COS by bringing the concentration down to 100ppm.

Observed jalapeño queso not reheated to at least 165°F prior to placement in steam table. TCS food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds. Reheating for hot holding shall be done rapidly within two hours. COS by reheating on stove.

Observed 6 pans of queso in warmer cabinet being hot held at temperatures less than 135°F. Temperatures of queso were between 118-121°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. COS by reheating.

Observed two pans of shredded chicken prepared 10/3/23 not cooled to required temperature within allotted time. Temperature of chicken as 46-47°F.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by discarding. Person in charge must ensure employees are monitoring temperature of food as they cool.

Observed improper vertical storage of raw meats and ready-to-eat (RTE) foods in reach-in cooler below grill. Raw fish and shrimp were stored directly above RTE foods . Raw seafood must be stored BELOW RTE foods. COS by properly storing.

Observed queso and bean not reheated to at least 165°F prior to placement in steam table. TCS food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds. Reheating for hot holding shall be done rapidly within two hours. COS by reheating on stove.

Observed salsa being improperly cold held on ice at 45°F in expo area. The amount of ice water was not sufficient enough to cold hold the amount of salsa in the container. Ice/water must come up to the highest level of food in container. COS by creating proper ice bath.

Observed salsa being improperly cold held in reach-in cooler located in expo area. Ambient temperature of cooler was 49.5°F with temperature of salsa ranging between 50-53°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained 41°F or below. COS by discarding. TCS FOODS MAY NOT BE STORED IN COOLER UNTIL MINIMUM COLD HOLDING TEMPERATURE CAN BE MAINTAINED.

Observed tomatoes being improperly cold held on ice in back kitchen. All ice had melted and tomatoes were temping at 56°F. TCS foods must be cold held at 41°F or below. COS by discarding.

Observed TCS foods in grill cooler being cold held at temperatures greater than 41°F. Temperature of TCS foods ranged between 45-48°F. Ambient temperature of cooler was 37°F but according to employees, food had been in cooler since this morning.

Observed no person in charge present at facility and no active managerial control in kitchen. There must be a person in charge on the premises of the food service establishment at all times.

Several employees have not read and signed employee health policy. The permit holder shall require food employees and conditional employees to report to the CFSM and PIC, information about their health and activities as they relate to diseases that are transmissible through food. PIC must ensure all employees read and sign form. Blank forms in Spanish were provided.

Observed several containers of cooked salsa prepared 9/24/23 held past their discard date.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen;

(ii) Is in a container or package that does not bear a date or day; or

(iii) Is appropriately marked with a date or day that exceeds 7 days.

COS by discarding.