SABROSITA ANTOJITOS Y PALETERIA

Observed horchata and dairy strawberry drink stored above 41f in the display cooler in the front food service. Observed cabbage and crema holding above 41f in the prep top cooler in the front food service. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Items discarded.

Observed cheese sauce holding below 135F in the crock 2 in the front food service. C/A: TCS foods shall be maintained at 135F or higher when hot holding. COS: Cheese sauce heated to 165F

No CFSM at the facility. C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM).

OBSERVED MULTIPLE CANS OF WHIPPED CREAM AND MULTPLE PANS OF SHREDDED CABBAGE COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN FRONT FOOD SERVICE AREA

C/A: ALL TCS FOOD SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

OBSERVED CHEESE SAUCE HOT HOLDING BELOW 135F IN BAIN-MARIE IN FRONT FOOD SERVICE. OBSERVED CORN ON THE COBB HOT HOLDING BELOW 135F IN LARGE BAIN-MARIE IN MAIN KITCHEN

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: CORN DISCARDED; CHEESE SAUCE REHEATED TO 172F AT 3:29PM

OBSERVED MULTIPLE OPENED WATER BOTTLES STORED ON RACK IN MAIN KITCHEN AMONGST FOOD FOR SALE

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: WATER BOTTLES WERE DISCARDED

OBSERVED EMPLOYEE WASHING OUT MILKSHAKE CUP IN HAND SINK IN FRONT FOOD SERVICE AREA. OBSERVED PIC FILL UP BOWL WITH WATER FROM THE HAND SINK IN THE MAIN KITCHEN

C/A: A HAND SINK SHALL BE USED FOR HANDWASHING ONLY

COS: EHS INFORMED PIC THAT THE HAND SINK IS ONLY FOR HANDWASHING

NO DISINFECTANT OBSERVED ONSITE FOR EMPLOYEES TO CARRY OUT THE PROPER PROCEDURES FOR THE CLEAN UP AND DISPOSAL OF VOMIT/FECAL INCIDENTS

C/A: A FACILITY SHALL ALWAYS HAVE DISINFECTANT FOR EMPLOYEES TO USED DURING THE CLEAN UP AND DISPOSAL OF VOMIT/FECAL INCIDENTS

COS: PIC OBTAINED CLOROX BLEACH DURING INSPECTION

OBSERVED EMPLOYEE WASHING AND RINSING EQUIPMENT IN ONLY THE WASH BASIN OF 3-COMPARTMENT SINK AND NOT SANITIZING FOOD CONTACT SURFACES OF THE EQUIPMENT; 3-COMPARTMENT SINK NOT SET UP TO WASH, RINSE, SANITIZE

C/A: DURING MANUAL WAREWASHING, ALL UTENSILS/EQUIPMENT SHALL BE WASHED, RINSED AND SANITIZED IN 3-COMPARTMENT SINK IN THE CORRECT BASIN AND ORDER

COS: ALL EQUIPMENT PLACED BACK IN WAREWASHING TO BE WASHED, RINSED, SANITIZED

OBSERVED MELON COLD HOLDING ABOVE 41F IN REACH IN COOLER IN FRONT FOOD SERVICE AREA. OBSERVED WHIPPED CREAM COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN FRONT FOOD SERVICE AREA

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: ALL FOOD DISCARDED

OBSERVED HAND SINK BLOCKED BY FOOD CART IN FRONT FOOD SERVICE AREA

C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use.

COS: CART MOVED