Paleterias Y Neverias La Michoacana

Inspector notes: Observed a large, deep (greater than 8 inches) pot of corn in a reach-in refrigerator that had been cooked and cooled the night prior according to the person in charge (PIC). The internal temperature of the corn as measured using a probe thermometer was around 74°F. According to the person in charge, the corn had been cooled in the same pot. Based on the cooling parameters of cooling food 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 not to exceed 6 hours, the corn did not cool within the allotted time and was embargoed at time of inspection (see embargo form). Discussed with person in charge to cool cooked corn in ice baths or to place into wide, flat shallow metal pans at a depth of less than 4 inches, uncovered and placed on the top shelf in the reach-in refrigerator where the cold air is blowing directly onto the food to cool it faster. 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 bug lamp of the electrical shocking type which causes insects to scatter parts into the environment and surrounding areas around the lamp when electrified. Discussed with person in charge to consult with a licensed pest control specialist. Discussed with person in charge that if lamp devices are used in the establishment, to utilize the lamp type which uses sticky sheets in place of electrical shocks

Inspector notes: Observed no Certified Food Protection Manager (CFPM) on duty. Discussed with person in charge to work towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation