Twin Peaks

Inspector notes: Upon reviewing critical limit logs for the vacuum sealing of house-made fire roasted salsa, observed that salsa temperatures during bagging and sealing were under limits outlined in HACCP written procedures. Salsa cooking temperature was recorded at 145°F for longs from 11/10-11/12, with temperatures of bags of salsas dipping down to 126°F, 120°F, 132°F by time cooling last bag is filled. Per HACCP, salsa must be first cooked to 165°F and not drop below 140°F during bagging. All procedures in approved variance/HACCP plan must be conformed to at all times. Operator was asked to review their HACCP procedures and work with county officials to determine if plan can be revised for vegetable based items

Inspector notes: Prep table at servers station containing sauces and salsa for customers observed holding at 47°F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: Observed about 12 small, approximately 4-inch deep, plastic-wrapped containers of Pico de Gallo salsa and sliced tomatoes that had been prepared and began cooling around 3 hours prior to the start of the inspection. The internal temperature of the Pico as measured using a probe thermometer was 49°F and the sliced tomatoes was at 43°F. The person in charge removed the plastic wrap from the top of the containers so that they could finish cooling down to 41°. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed an ice bucket with a large crack on the bottom at the ice machine in the back of the kitchen. Discussed with person in charge that the crack makes it such that the bucket is no longer smooth, durable or easily cleanable. Person in charge disposed of the ice bucket and will acquire a new ice bucket. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable

Inspector notes: Observed dishwasher machine across from high-temp dishwasher not properly dispensing sanitizer. Discussed with person in charge they may use three compartment sink until maintenance can repair dishwasher