XELA PAN 2

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed bags raw chicken, bags of raw steak, and bags of tortillas stored in direct contact with each other in walk-in freezer. Observed the above mentioned raw chicken and raw steak stored above cooked, ready-to-eat foods such as beans and tomato sauce. All items had been removed from commercial packaging.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) Fruits and vegetables before they are washed; (P) (IV) 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) Corrective Actions: Raw foods were separated from ready-to-eat foods. Raw foods were separated from each other based on minimum cook temperature.//

11C: .04(6)(c)Observed two bags of raw steak thawing at room temperature on meat sink drainboard. SECOND CONSECUTIVE VIOLATION// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Steak was submerged in running water 70F or below to continue thawing.//

12D: .04(4)(g)Observed several avocadoes that were washed without the stickers being removed first.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Stickers were removed and avocadoes were washed again.//

15A: .05(1)(i)Observed cardboard being used as a shelf liner on walk-in freezer shelves. Observed aluminum foil being used as a shelf liner underneath prep table.// Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

17C: .07(2)(c)Observed a newly added area of the facility for food storage and prep that does not have cove base installed.// In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). (C)

2-2B: .03(5)(j)1&2Observed evidence of employees drinking in kitchen (a reusable water bottle and a plastic water bottle with cap stored in produce cooler next to food).// 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: Drink containers were removed from kitchen.//

2-2D: .07(3)(b)Observed handwashing sink next to meat sink with no 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 restocked at handwashing sink.//

11C: .04(6)(c)Observed raw chicken thawing in standing water at room temperature.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Chicken was submerged in running water at 70F or below.//