Los Altos Ranch Market

Inspector notes: At time of inspection, no CFPM on site

Inspector notes: Observed in the front customer deli service area, 3 pans of cooked shredded chicken and cooked beef(carnitas), temperatures were showing 109-115 deg f . proper reheating for the food brought from the walk-in cooler to front hot deli case reviewed. deli manager removed all food pans. all reheated to 165 deg f

Inspector notes: Observed deep metal pans of on-site prepared food such as cooked chicken,54 deg f, cooked pork, 54 deg f, and cooked beef, 54 deg f inside a sealed metal case, placed in the facility walk-in cooler. per manager tcs food was prepared on 8-6. proper cooling strategies for on-site prepared hot tcs food reviewed. recommended not to wrap hot pans, recommended to utilize shallow metal pans, combined with Ice bath. please do not store cooling food in a sealed case till on site cooling has been verified/documented the tcs food is properly and rapidly reached to 41 deg f . deli manager discarded all 8 food pans of cooked chicken, beef and pork. please monitor cooling. Department cooling guidance document was reviewed with facility manager and deli manager on duty. copies provided. see embargo

Inspector notes: Proper preparation of use by date for the on-site prepared tcs food at the deli reviewed. observed pans of onsite prepared chicken salad, without a use by date. also assorted pans of on-site prepared chicken and cooked beef without a use by date. manager provided coaching to deli staff. please monitor proper date marking. department guidance document reviewed. English and Spanish copies provided

Inspector notes: Observed in the deli, some pans of on-site prepared salsa, temperatures were registering 61 deg f for the red and green salsa pans. discussed the facility on site policy. per deli staff, staff are required to fill a daily time measure of food safety document, showing the preparation to 4 hours discard time. manager found the form/document. manager discarded salsa pans since time was exceeding 4 hours. employees were coached by manager on the proper daily form entry. please monitor daily, during the various shifts

Inspector notes: In the food prep. stations, noted some wet wiping cloth placed back on the food prep counters. discussed the proper storage of the wet wiping cloth during use. manager prepared quat ammonia sanitizer buckets (200 ppm)

Inspector notes: Observed in the front hot service food pans, alpastor, and shredded beef at 122-126 deg f . discussed the hot holding minimum temperatures for tcs food. manager removed . all reheated to 165 deg f . manager coached staff on utilizing deeper metal pans and keeping higher water level for the steam table. corrected

Inspector notes: Observed pans of cooked beef, cooked pork and cooked chicken. no use by dates, inquired regarding the facility date marking for the rte/tcs food. manager validated that the food pans were cooled and prepared yesterday. new use by date stickers were affixed on every container. also multiple plastic 8oz tubs of rte tcs, such as refried beans, cooked rice and chicken salad. no use by date. deli manager provided use by dates for the food prepared on site. corrected. please monitor daily

Inspector notes: Observed in the cookline, fried chicken at 109-111 deg f . also cooked shrededd pork at 120-122 deg f . and chopped cooked pork at 116-124 deg f . informed facility manager and the department manager. suggested to adjust the steam table hot water level, and provide lids to ensure all tcs is kept at 135 deg f or higher. manager removed the three pans. all reheated to 165 deg f . corrected

Inspector notes: Observed inside the walk-in cooler, some of the speed racks placed directly inside near the walk-in door. noted cooked pan filled with beef and chicken at 45-36 deg f . also noted the walk-in cooler door was left partially open at the time of inspection. discussed with department manager regarding pushing the cooling racks away from the walk-in entry door , back closer to the walk-in fan blowers. to ensure 41 deg f reached/maintained. also please ensure walk-in cooler door is kept closed after each entry/exit. manager relocated food pans

Inspector notes: Observed in the hot service line and the back food prep. stations, wet wiping cloth left on the counters. informed manager . manager removed all wet wiping cloth. quat ammonia sanitizer buckets at 200 ppm established/refilled. corrected