Tulum Modern Mexican

Inspector notes: Observed a large, clear plastic tub filled with cooked pinto beans inside of the walk-in cooler with a date mark of 11/29. According to the person in charge, the beans had not been frozen prior. Based on the date marking on the beans, the beans should have been disposed of by the end of the day on the 5th of December. The bucket of beans was embargoed at time of inspection (see embargo form). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: Observed two clear plastic tubs filled with cooked and cooled mashed potatoes inside of the walk-in cooler. The internal temperature of the mashed potatoes as measured using a probe thermometer ranged between 51°F - 54°F. According to the person in charge, the mashed potatoes had been cooked and cooled the night prior and had not been taken out of the walk-in cooler. Based on the time of inspection and the cooling parameters of cooling cooked time and temperature controlled for safety foods from 135°F - 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 mashed potatoes did not cool properly and were embargoed at time of inspection (see embargo form). It was observed that the mashed potatoes were cooled in a container that was at least 8 inches in depth. Discussed with person in charge to cool time and temperature controlled for safety foods in wide, flat shallow metal pans at a depth of less than 4 inches deep and uncovered and placed up high inside of the walk-in cooler, by using an ice bath or by other effective means that will sufficiently cool the food. 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. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours

Inspector notes: Observed some thick, pink organic matter on the inside of the ice machine in the kitchen. Discussed with person in charge to clean the ice machine on a more frequent basis to minimize buildup in the machine. The person in charge will have the ice machine cleaned. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed a handwashing sink across from the soda fountain syrup boxes in the kitchen that is detaching from the wall. Discussed with person in charge to attach the sink to the wall using silicone or caulking so that the sink is smooth and flush to the wall. The person in charge will reseal the handwashing sink. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection

Inspector notes: Observed a cutting board with some deep cuts and a slight gouge in the surface. The deep cuts and gouge are such that the cutting board is more difficult to keep clean. Person in charge replaced the cutting board with a new cutting board. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable

Inspector notes: Observed employee with one gloved hand and one bare hand reach down to pick up a dirty rag that fell from a stove onto the floor. After returning the dirty rag to a dirty rag bin, the employee removed their single glove from their hand and then without washing their hands first, went and grabbed a new set of gloves and had just started to go back to working with the food again. Discussed with the employee that anytime contamination to the hands occurs, such as when picking up a dirty rag that fell onto the floor, the correct procedure is to remove the soiled glove(s) and then wash the hands prior to grabbing a new set of clean gloves. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks

Inspector notes: Observed no time sticker for rice used to make sushi rolls at the sushi bar. In discussion with the person in charge, the rice had been put out for sushi rolls about an hour prior to the start of the inspection. Person in charge put the correct time label on the container of rice. All TCS foods being held under time as a control were properly time stamped at time of inspection

Inspector notes: Observed some organic matter on the inside of beverage dispenser nozzles at the bar. Discussed with person in charge to clean the beverage dispensers and nozzles daily. Person in charge removed the nozzles from the beverage dispensers in question to be washed, rinsed and sanitized. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed ice scoops stored in ice handle down. Person in charge removed the ice scoop from the ice and placed it into a separate clean container. 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

Inspector notes: Please ensure that a person with a certified food protection manager certification 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 no hand washing sign at the hand sink behind the bar. Discussed with person in charge hand washing signage to minimize confusion between dump sink and hand washing sink