CARNITAS MICHOAN

Observed cut lettuce and cut tomatoes stored in a prep-top cooler at temperatures of 45°F and 44°F, respectively. Also observed whole milk and salsa stored in a reach-in cooler at temperatures of 48°F and 45°F, respectively. These items were above the required cold holding temperature of 41°F or below.

Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

PIC stated that the lettuce and tomatoes had been prepared two hours earlier; therefore, the PIC instructed the food service employee to place them on ice for rapid cooling. PIC also voluntarily discarded the whole milk and salsa, as they were date marked from 4/6. PIC also lowered the temperature of the reach in cooler that was cold holding the milk and salsa.

Observed a cutting board stored on a shelf that is heavily scored and scratched, with black and brown staining present, indicating possible accumulation of organic material.

Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

PIC voluntarily discarded cutting board.

Observed two different food employees rinse their hands at the designated produce (fruit/vegetable) sink. CA: Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. COS: The employees washed their hands properly with soap and water at the designated hand washing sink. Employee then washed and sanitized the produce sink.

Observed an employee slicing raw onions with their bare hands. I asked the employee if they serve the onions uncooked and they explained they put the uncooked onions on tacos. CA: Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: The PIC voluntarily discarded the onions that had been touched with bare hands. They then washed their hands and put on gloves before continuing to work with exposed food.

Observed two sanitizer buckets at 0ppm Chlorine and 1 at 25ppm Chlorine. CA: Chlorine sanitizer solution shall be maintained at a concentration of between 50ppm to 100ppm. COS: PIC remade all 3 sanitizer solutions to read 50ppm chlorine.

Observed the food-contact portion of multiple utensils (i.e. knives, spatulas, etc.) unclean to sight and touch, with bits of dried-on food debris. CA: All food contact surfaces shall be stored clean to sight and touch. COS: PIC placed all of the utensils at the 3-compartment sink to be washed, rinsed and sanitized.

Observed employees rinsing their hands in the produce sink. CA: All food contact surfaces shall be stored clean to sight and touch. COS: The employee washed, rinsed and sanitized the produce sink.

Observed multiple foods that were both TCS and Ready-to-eat that had been stored in the cooler for longer than 24 hours with no date mark, including cooked goat, opened deli sliced turkey, and hot dogs. CA: COS: PIC date marked all foods with the date they were prepared. Explained to the PIC that when you freeze ready-to-eat food that was prepared in-house, to note the date it was prepared & frozen and also the date it was removed from the freezer.