Abrazo

Inspector notes: -- In warming cabinet, observed double panned sweet potatoes with an internal temperature of 123°F-131°F using probing themometer. All other TCS items holding at 135°F or above. At patient line, observed tomato soup holding at 131°F. Water observed in well also holding at 131°F using probing thermometer. The person in charge (PIC) stated the items were prepared and place in units approximately 1 hour prior the inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

Inspector notes: -- In walk-in refrigerator, observed hamburger patties and chicken partially cooked. The items were not labeled/marked as undercooked. Unable to review a written policy on the facilities non-continuous cooking procedures. Reviewed MCESD requirements for non-continuous cooking: partial cooking of raw animal proteins requires prior approval of written procedures by department. The written procedures for non-continuous cooking shall: o Have obtained prior approval from the regulatory authority; o Be maintained in the food establishment and are available to the regulatory authority upon request; o Describe how the requirements for non-continuous cooking are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; o Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked prior to being offered for sale or service; o Describe how the foods, after initial heating but prior to cooking are to be separated from ready-to-eat foods. Create a noncontinuous cooking policy and provide to the department within 10-days

Inspector notes: -- Steam table well holding tomato soup on patient line measured at 131°F using probing thermometer. See violation above. At the time of inspection, and employee added additional water on steam table and adjusted the temperature. Verified unit able to maintain TCS foods at 135°F at the time of inspection. Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above

Inspector notes: Several cutting boards were observed with deep grooves and dark discoloration. Cutting surfaces shall be maintained in good repair to be smooth and easy to clean. Please resurface or replace

Inspector notes: A prep-style refrigerator holding out-of-temperature TCS foods was measured with an ambient temperature of 54F with min-max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: Several cutting boards were observed with deep grooves and dark discoloration. Cutting surfaces shall be maintained in good repair to be smooth and easy to clean. Please resurface or replace