Commissary Off Site

Inspector notes: Observed no paper towels available at the hand sink in the meat cutting room. Informed PIC that the hand sinks need to be supplied with paper towels at all times. PIC provided paper towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: Observed boxes of raw ground beef patties stored above boxes of mozzarella and white cheddar. Observed boxes of raw ground beef patties stored above buckets of pickle spears. Discussed with PIC that all raw animal proteins need to be stored below all ready-to-eat foods. Discussed with PIC reorganizing the packaged raw animal proteins before the next routine inspection. Provided storage chart to PIC via email. 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 salsa roja cooling in the walk-in cooler with an internal temperature of 71*F. PIC and time stamp stated that the product had been placed into the walk-in to cool over 2 hours prior. Informed PIC that the product needs to be discarded due to not meeting the cooling parameters. PIC discarded the tray at time of inspection. Salsa embargoed. Provided cooling documents via email. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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