PUPUSA LINDA VISTA

Observed several items held in RIC in main kitchen date marked incorrectly from date item was placed in freezer and not the date that it was pulled out of freezer. C/A-Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS- Items pulled out on 4/19, all relabeled.

Observed pupusa mix (chicken, cheese, and beans) thawing in prep sink sitting with bottom only in water. C/A-food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow COS- sink turned on so water is running over it

Observed raw pork thawing out in meat sink, not completely submerge with running water. C/A-food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F COS- Completely submerged under water with water left running over it

Observed no paper towels at hand sink in FS area C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf
2. A continuous towel system that supplies the user with a clean towel; COS- Paper towels placed at hand sink

Observed food handlers certification only. Food certified safety manager course needed C/A-Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection

Observed 3 bags of frozen raw meat thawing out in meat sink, not completely submerge with running water. C/A-food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
2. Completely submerged under running water COS- PIC placed frozen meat in RIC to thaw

Observed shelled eggs on top shelf over produce and cheese in RI #1. Observed raw pork on middle shelf above a box of tomatoes in RI #1. Observed raw beef above pozole(soup) in RI #2. C/A- Food shall be stored based on minimum cooked temperature to avoid cross contamination with RTE foods on top, fish/seafood, whole pork/beef, ground pork/beef, eggs, and chicken on bottom. COS- PIC placed eggs and raw pork on bottom shelf and box of tomatoes in the middle in RI #1. PIC placed pozole(soup) on middle shelf and raw beef on bottom shelf in RI#2.