3 LECHES CAFE

2-2D: .06(2)(o)Person in charge(PIC) using front handwashing sink to wash strawberries. 2ND CONSECUTIVE VIOLATION A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Strawberries moved to vegetable sink. Handwashing sink sanitized.

12A: .04(4)(h)Soda can stored in ice in ice bin used for drinks. Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment. (P) Corrective Actions: Soda removed. Ice discarded.

2-2B: .03(5)(j)1&2Observed employee beverages in unapproved containers in the shelves above prep tables. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Beverages were relocated.

2-2D: .06(2)(o)Two handwashing sinks were storing clean dishes inside the sink basin. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Sink and dishes were cleaned and sanitized.

6-1A: .04(6)(f)Cheese dip, rice, mashed potatoes, salsa, and cheese Danishes had temperatures reading above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)SECOND REPEAT Corrective Actions: Food items were discarded.

6-1B: .04(6)(f)Four containers of salsa that were holding in the hot holding unit had temperatures below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Food items were reheated to 165F ( see temperature log).

6-1C: .04(6)(d)Beans that were cooling since the previous night did not cool down in the time allowed. Three salsas made earlier in the day were not cooling in a fast enough rate ( see temperature log). Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Beans were discarded and the salsas were placed in different containers to cool down.

11A: .04(6)(e)All foods not cooling in a fast enough rate were in sealed deep plastic containers. 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: Cooling methods were discussed.

6-1A: .04(6)(f)Observed desserts ( see temp log) in the front of the facility holding in a display cooler holding with temperatures above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) FIRST REPEAT

1-2A: .03(2)Person in charge was not present during the beginning of the 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 showed up during the inspection.

6-1A: .04(6)(f)Observed two containers of menudo and birria soup holding temperatures above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.

10D: .04(8)(b)Observed various unopened heavy creams and yogurt containers being held past their expiration date. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Food items were discarded.

11C: .04(6)(c)Observed beef thawing in standing water in a plastic container. Frozen time/temperature control for safety food that is slacked to moderate the temperature shall be held:

1. Under refrigeration that maintains the food temperature at 41° F (5°C) or less; (C) or
2. At any temperature if the food remains frozen. (C) Corrective Actions: Beef container was placed under running water.