Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Refried beans, prepared yesterday, did not reach 41F or below in 6 hour or less. Discarded.
3-403.11
Reheating for Hot Holding - Potentially hazardous food or Ready-to-eat food was not reheated for hot holding in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Shredded pork, delivered cold, was used to prepare portioned slider sandwiches, and then placed in hot box. Removed for rapid reheating.
5-202.12
Water temperature less than 100°F @ handwashing sink; and/or Flow of metered faucet less than 15 seconds
Comply by : Feb 14, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Hot water did not exceed 81F at kitchen warewash area hand sink.
3-101.11
Safe, Unadulterated, & Honestly Presented - Food was not seen to be safe, unadulterated, and/or honestly presented.
Consumer self service operations not provided with suitable utensils or effective dispensing methods; and/or consumer self service operations not monitored by trained employees
CRITICAL
Comply by : Nov 19, 2017
RECOMMENDED RESOLUTION: (B) Consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination.
(C) Consumer self-service operations such as buffets and salad bars shall be monitored by food employees trained in safe operating procedures.
OBSERVATIONS & CORRECTIVE ACTIONS: Quesadillas, chips, hummus, cheese, available for consumer self-service operations without means of contamination prevention.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Potentially hazardous foods on buffet lines not hot holding at 135F or above. Removed for reheating.
Spinach dip stored in hot box near street taco station not hot holding at 135F or above. Removed for reheating.
5-205.11
Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Comply by : Feb 14, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Back bar warewash area hand sink being used as a dump sink.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Pico prepared yesterday not cold holding at 41F or below in pantry cooler drawers. Person in charge chose to discard.
6-301.12
Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Comply by : Feb 14, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Paper towels not provided at back bar warewash area hand sink.
3-501.19
Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
CRITICAL
Comply by : Nov 19, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Standard operating procedures not provided for foods intended to be under time as a public health control. Foods under time control not indicated to identify the time that is 4 hour past the point when the food was removed from temperature control.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Refried beans were allowed to cool in deep, tightly covered containers in walk-in cooler, and did not reach 41F or below in 6 hour or less. Discarded.