CUBAN SANDWICHES TO GO

6-1A: .04(6)(f)Several Time temperature control items not being maintained at 41oF below(see temp log). Food discarded Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)

15A: .05(6)(a)Reach-in cooler ambient air temperature 44oF. Equipment must be maintained in good repair.

18: .07(2)(k)Fly strip stored over prep table fly strip removed . Insect control devices shall be installed so that:

1. The devices are not located over a food preparation area; (C) and
2. Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (C)

18: .07(2)(m)Back door open open and self-closer broken. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw meat that had been prepared and taken from its original packaging (beef) stored above ready to eat wrapped bread. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Person in charge re-organized the cooler so that the raw meat was stored on the bottom shelf away from the ready to eat wrapped bread.

6-1A: .04(6)(f)Observed TCS food (several containers of cooked rice from yesterday) that were not cold holding with a temperature of 41 degrees or below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded all containers of rice that were not cold holding properly.

6-1B: .04(6)(f)Observed several Time/Temperature control for safety (TCS) foods hot holding lower than 135 degrees. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Items were hot holding less than two hours according to Person in Charge, TCS items reheated to 135 degrees or above.