No bare hand contact with RTE foods or approved alternate method properly followed

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods..........In prep area, employee handling cilantro for pico salsa with bare hands. Instructed employee to discard cilantro, wash hands, and don gloves when working with ready to eat foods. Discussed glove usage and handwashing with employees. (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination...........In walk in cooler, open pans of raw chicken stored over packages of raw beef and pork and sitting on covered container of raw beef. Employee moved chicken to be stored above other raw chicken, to prevent any cross contamination. Discussed proper storage of different raw proteins. (A) FOOD shall be protected from cross contamination by; (2) Except when combined as ingredients, separating types of raw animal from each other such as beef, FISH, FOODS lamb, pork, and during storage, preparation, holding, POULTRY and display by; (b) Arranging each type of in so that FOOD EQUIPMENT cross contamination of one type with another is prevented.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding........On cook line on cook top, metal container of cooked carne asada with an internal temperature of 90*F-98*F. Per employee, cooked beef was prepared <2 hours. Employee re-heated beef to 165*F and stored on cook top to maintain proper hot holding temperatures. Maintain TCS (time/temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding.........On cook line, on small serving cart, cooked chicken with an internal temperature of 65*F. Per employee, chicken was out of cold holding <10 minutes. All TCS foods in reach in refrigerator where cooked chicken was removed were <37*F. Employee moved cooked chicken to reach in refrigerator to rapidly cool back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-3-501.15 (A), Pf: Cooling Methods...........In back kitchen, refried beans/ 88*F, cooked fish/ 90*F, and pico salsa/ 65*F prepared and cooling on speed rack. At time of inspection, employee moved cooling refried beans, cooked fish, and pico salsa to walk in cooler to continue the cooling process. Discussed proper cooling methods with employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled; (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be; (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.

In-use utensils: properly used

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage..........At cold holding prep table, knife stored in between lids, where surface is not easily cleanable. Employee cleaned knife. Instructed employees to store in use utensils on cutting board surface in between uses. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOODCONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11.

Plumbing installed; proper backflow devices

PRIORITY VIOLATION-5-202.14, P: Backflow Prevention Device, Design Standard........At mop sink, y-valve connected to faucet, with spray nozzle connected to end of hose, with water turned on. Instructed employee to remove y-valve and discontinue use. Discussed the importance of proper backflow prevention at mop sink.