Caramba

Inspector notes: Observed several cups and food containers that were stacked and stored as clean at a clean dishes storage area. Upon separation of the dishes, water was observed still trapped between the nested dishes. Discussed with person in charge to air dry the dishes prior to stacking them together. Person in charge separated the wet dishes and stored them to air dry. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing

Inspector notes: Observed two large metal pans filled with cooked green chili chicken sitting directly on the floor inside of the freezer that was cooling according to the person in charge. The chicken had begun cooling approximately two and a half hours prior to the start of the inspection. The internal temperature of those pans of chicken as measured using a probe thermometer had an internal temperature of 74°F - 75°F. It was observed that there were other pans of chicken that were also cooling inside of the freezer but those pans were placed up higher inside of the freezer. The internal temperature of those pans of chicken ranged from 56°F - 62°F. Based on the cooling parameters of cooling from 135°F to 70°F within the first 2 hours, and then from 70°F to 41°F within the next 4 hours for a total cooling period of 6 hours, the chicken did not achieve the first pass of 135°F to 70°F within the first 2 hours. The cooked chicken that was cooling on the floor was embargoed at time of inspection (see embargo form). Discussed with person in charge to not store the pans of chicken directly on the floor, which may have contributed to the improper cooling due to the lack of airflow around the cooling chicken. 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

Inspector notes: Observed a large pan of cooked machaca beef that was hot holding inside of a hot holding cabinet according to the person in charge. The internal temperature of the machaca beef as measured using a probe thermometer was 131°F. According to the person in charge, the cooked machaca had been in the unit for over 2 hours. The cooked machaca beef was embargoed at time of inspection (see embargo form). It was observed that other foods in the hot well were holding almost exactly at 135°F. A min-max thermometer was placed into the unit and allowed to stabilize for 10 minutes. The min-max temperature was holding steady at 133°F. The PIC relocated all of the other hot holding foods to alternative hot holding on the stove top. 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: Observed two large metal pans of cooling cooked chicken inside of the freezer sitting directly on the floor. It was discussed with the person in charge that putting the food directly on the floor may have been a contributing factor as to why those pans of chicken did not cool properly, due to the lack of airflow around the pan, particularly the bottom of the pan as that was resting directly on the floor. Discussed with person in charge that cooling foods should be stored up high in the walk-in and uncovered. All food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises

Inspector notes: Observed knife stored between two prep units. Person in charge removed the knife from between the two units and placed it in the sink to be washed, rinsed and sanitized. PIC got a clean knife and stored it in a clean container. Discussed with PIC that 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