Burros and Fries

Inspector notes: Observed knives stored in-between the prep unit and the prep table on the cook line. Person in charge removed the knives from those areas and returned them to the dish area to be washed, rinsed and sanitized. Person in charge then grabbed clean knives. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed Pico de Gallo salsa that was recently prepared (within 1 hour of inspection according to the person in charge) inside of a large, deep (greater than 4 inches depth) covered bin inside of the walk-in cooler with an internal temperature as measured using a probe thermometer of 47°F. According to the person in charge the Pico had recently been prepared and was cooling in the walk-in cooler. Discussed with person in charge that anytime the establishment is cooling down foods, the food should be cooled in a wide, flat, shallow (less than 4 inches) deep pan, uncovered and placed on the top rack inside of the walk-in cooler for maximum cooling. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed cartons of raw shell eggs sitting on top of containers of shredded cheese inside of the walk-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed a large, deep (greater than 4 inches) container of cooked rice with a date mark of 10/13. Per the person in charge, the rice had been cooked and cooled the previous day in the same container it was observed in today. The internal temperature of the rice as measured using a probe thermometer had an internal temperature of 50°F. The rice did not cool from 135°F to 41°F within a 6-hour total timeframe and was embargoed at time of inspection (see embargo form). Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Discussed with person in charge using wide, flat shallow pans less than 4 inches deep to facilitate rapid cooling and utilizing ice baths to help rapidly cool the food

Inspector notes: Observed containers of pesticide in the establishment. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection

Inspector notes: Observed some containers of TCS foods without date markings on them and another with a date mark of 10/05. Person in charge disposed of the food with the date mark of 10/05 and added date marks to the containers of food that had been prepared within the last 24 hours. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)