Federico's Mexican Food

Inspector notes: Multiple covered containers of raw chicken stored above unopened cases of raw beef in the walk-in refrigerator. Also observed closed container of raw shrimp stored above covered container of cooked green Chile pork in walk-in refrigerator. No visible contamination observed. Reviewed food storage with the person in charge. 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: Certified Food Protection Manager (CFPM) not onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed handwash sink without hand drying provision available. PIC provided hand drying provision for handwash sink 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

Inspector notes: No Certified Food Protection Manager (CFPM) observed at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Cooked diced beef being diced and placed into a 10" deep plastic tub. The tub was to be placed in the walk-in cooler for cooling at a later time. The meat was cooked around 7:40 or 8:00 AM today and was at 90*F at about 9:30 AM. PIC attempted to rapidly cool of the beef in the freezer but it was still at 80-88*F at 10:00 AM. PIC discarded the beef. Red salsa found in two deep covered plastic bucket-style containers. Both salsas had a prep date of 6/16 (confirmed by PIC). The salsas had not been brought out and had been cooling since yesterday. Both salsas had internal temperatures of 48-52*F. PIC discarded both salsas. Please ensure cooling time frames and temperatures are met. Provided cooling time/temperature and methods posters

Inspector notes: On cook-line - Sanitizer wiping cloth stored in sanitizer bucket with no observable sanitizer remaining. PIC remade the bucket to appropriate Chlorine sanitizer concentration between 50-00 PPM. Please ensure sanitizer wiping cloths are stored in sanitizer solution of appropriate concentration between uses

Inspector notes: Knife stored in crevice between lids on prep cooler. PIC removed the knife from the crevice. The crevice is not easily cleanable and not an ideal place for clean equipment to be stored. Please store utensils in a manner the help prevent possible contamination between uses

Inspector notes: Cold water handle on hand wash station nearest mop sink room needs readjustment

Inspector notes: Wiping cloths stored at sink and on countertop rather than in sanitizer bucket. Sanitizer buckets were observed with Chlorine sanitizer concentration below 10 PPM. PIC remade the sanitizer buckets to 50 PPM with new cloths. Please ensure sanitizer cloths are stored in sanitizer buckets of appropriate concentration between uses

Inspector notes: Very small leak observed on drain line below center basin at 3 compartment sink; buildup observed from the leak on the piping below. Possible smaller leak on sanitizer basin as water was observed on the piping but was not observed actually flowing during inspection. Please repair

Inspector notes: Open can of Red Bull beverage stored above food items for service. Other personal beverage items were also stored above the same food items but were closed or sealed. Discussed designating an area on the lowest shelves for personal item storage to help prevent possible contamination of food items