EL JINETE #8

1-2A: .03(2)No person in charge present at time of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in charge arrived during inspection.

4-2B: .05(7)(a)1Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1C: .04(6)(d)Multiple time/temperature control for safety (TCS) foods did not cool properly or not cooling at a rate fast enough to cool properly (see temperature log). Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Foods that did not cool properly were discarded. Foods still in the cooling process were placed in ice water or the walk in freezer.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Foods Cooling while wrapped from the night before and cooling logs not maintained. Foods cooling on the bottom shelf of the display prep cooler where high levels of worker activity are occurring. Foods cooling in deep, plastic containers while covered, stacked, and using ice and water (ice water was not able to be distributed throughout lettuce because lettuce was so packed into container). 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Discussed how foods that are cooling can be left uncovered as long as no source of contamination can occur. Trained person in charge and employee how to utilize ice and water as a method for cooling lettuce (there should be more ice and water in container than there is lettuce. also must stir food so that water is evenly distributed). Recommended cooling foods in the walk in cooler or walk in freezer before placing in prep coolers. Discussed that if using the display cooler to cool foods, to ensure food is placed on the top shelf where fans are located. Recommended keeping cooling logs.

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41Ffor less than 4 hours in the drawer prep cooler (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods moved to the walk in cooler to cool.

6-1D: .04(6)(i)Observed employee place individual containers of salsa on a 4 hour time control with the initial starting temperature greater than 41F. Per person in charge, salsas were portioned less than 4 hours. Time control procedures could not be provided. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were moved to the walk in freezer to continue cooling. Discussed with person in charge that TCS foods held on time control must have an initial starting temperature of 41F or less. Time control procedures provided.

15A: .05(6)(a)The ambient air temperature of the drawer prep cooler is greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

1-2B: .03(3)(a)Food safety manager certification posted at the facility expired on 11/8/2024.// A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment (Pf)

2-2D: .07(3)(b)Observed hand sink located at the bar without disposable paper towels.// Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels were provided to the hand sink.//

2-2D: .07(3)(a)Observed hand sink located at the bar without soap.// Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was provided to the hand sink.//

4-2B: .05(7)(a)1Observed ice machine with black mold-like substance in the interior top area and internal side walls.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)