Pina Express

Inspector notes: Observed a large plastic barrel filled with horchata beverage that is made with condensed milk and a large plastic barrel filled with strawberry fruit milk sitting inside of a refrigerated ice cream case with internal temperatures as measured using a probe thermometer ranging from 46°F - 50°F for the milks. According to the person in charge, the milks had been produced the day prior. A min-max thermometer was placed into the case and allowed to stabilize for 10 minutes. The ambient air temperature inside of the case was holding at 32°F. According to the person in charge, the beverages are typically prepared in the plastic barrels that they are served out of. Based on the time of inspection, the internal temperature of the beverages in the case and that they were cooled in the large plastic buckets, the beverages did not cool within the allotted time frame for cooling parameters and were embargoed at time of inspection (see embargo form). Discussed with person in charge to prepare and cool the beverages first in a wide, flat shallow pan that is no more than 4 inches in depth and then once the beverages have cooled to 41°F within 4 hours, they can then store the beverages in the large plastic barrels. Discussed with person in charge that time and temperature controlled for safety foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours

Inspector notes: Please ensure that a person with a certified food protection manager certificate (CFPM) is present during all hours of operation. Person in charge is currently working towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed ice cream scoops stored in water at ambient temperature. Discussed with person in charge that if scoops are to be stored in water, it must be at 135°F or it must be continuously running. Discussed with person in charge to utilize a hot plate or small crock pot to hold the utensils in hot water of at least 135°F if the intent is to store them in water. Person in charge replaced the scoops stored in water with clean, dry scoops. 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