Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding Observed 2 pans of green chili in hot holding case with internal temps of 117F-123F. Green chili was cooked 4 hours prior. Green chili was discarded at time of inspection. Observed hot holding machine not holding all made soups, and sauces to the proper temps. Observed internal temps with 112F. Observed cooked tacos being held on a pan on the cook top with internal temps of 117F. Discussed proper cooking and hot holding temps with person in charge at time of inspection. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5oC to 57oC (41oF to 135oF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding Observed enchiladas on a pan in the top part of the prep-unit with an internal temp of 81F. enchiladas were discarded at time of inspection. Discussed proper cold holding temps with person in charge at time of inspection. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5oC to 57oC (41oF to 135oF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases.

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition Observed several pans of TCS foods (cooked chicken, red chili, black beans, shredded beef, green chili) in the walk-in held beyond 7 days. All food held longer then 7 days was embargoed and discarded at time of inspection. Refrigeration prevents food from becoming a hazard by significantly slowing the growth of most microbes. The growth of some bacteria, such as Listeria monocytogenes, is significantly slowed but not stopped by refrigeration. Over a period of time, this and similar organisms may increase their risk to public health in ready-to-eat foods. Based on a predictive growth curve modeling program for Listeria monocytogenes, ready-to-eat, time/temperature control for safety food may be kept at 5oC (41oF) a total of 7 days. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking Observed several TCS items (cheese, cut tomatoes, enchiladas, shredded beef) all without proper dates. All items were date marked at time of inspection. Date marking requirements apply to containers of processed food that have been opened and to food prepared by a food establishment, in both cases if held for more than 24 hours, and while the food is under the control of the food establishment.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment Observed hot holding device used to hold soups and sauces not holding to the correct temps. Device has electrical problems and turns off throughout the day. Employee got was able to get the devise turned on at time of inspection. The ability of equipment to cool, heat, and maintain time/temperature control for safety foods at Code-required temperatures is critical to food safety. Improper holding and cooking temperatures continue to be major contributing factors to foodborne illness. Therefore, it is very important to have adequate hot or cold holding equipment with enough capacity to meet the heating and cooling demands of the operation.

Plumbing installed; proper backflow devices

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed leaking handwashing sinks in the kitchen and in the bar. Fix leaking handwashing sinks prior to next routine inspection. These conditions may result in the contamination of food, equipment, utensils, linens, or single-service or single-use articles. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.