Grazing Here

Inspector notes: Observed food stored on the floor. COS. Moved. CA: Food shall be stored at least 6 inches off of the floor.

Inspector notes: Observed wet wiping cloths stored in water (no sanitizer solution) that was stored with and above food. COS. New sanitizer solution was made and the containers were placed in locations that prevent contamination of food and food contact surfaces. CA: Wet wiping cloths shall be stored in sanitizer solution at the appropriate concentration between uses.

Inspector notes: Observed cold TCS items which were being held above 41 F (tomatoes, salsa, lettuce, cheese, queso, sweet potato fries). COS. Items were discarded by the PIC. CA: TCS items that use cold holding as a control for safety shall be held at 41 F or below.

Inspector notes: Observed hot TCS food that was held below 135 F (peppers, mushrooms, queso, onion straws). COS. Discarded. CA: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.

Inspector notes: Observed that the facility is cooling TCS products, however, they are not meeting the required time and temperature benchmarks. Chicken wings cooled from 140 F to 82 F after 40 minutes, and then it rose in temperature to 88 F after another 40 minutes (this is after they placed the still warm and cooling chicken into the closed, dense containers); observed that the cooling baked potatoes were stored above all of the other items cooling on the speed rack which likely inhibited the cooling, from 12:23 PM to 1:40 PM the baked potatoes only dropped from 108 F to 82 F. COS. Items discarded. CA: TCS food that is cooling shall go from 135 F to 70 F within 2 hours and then from 135 F to 41 F within a total of 6 hours. Items prepared from ambient temperature shall cool to 41 F within 4 hours.

Inspector notes: Observed that the facility is attempting to cool hot food by placing it in large bus pans, covering them, and then placing them into cooler; observed facility had attempted to cool queso by placing the hot queso into a large, dense container, covering it, and then placing it into a reach-in cooler; observed sheet trays full of potatoes that were stacked on top of each other on a speed rack that were dropping in temperature quickly. COS. Food was removed, broken down, and then loosely covered to allow for cooling. CA: Cooling methods shall be appropriate for facilitating cooling and shall ensure that food is cooled quick enough to meet all time and temperature requirements.

Inspector notes: Observed that the facility is attempting to thaw by having items sitting on the counter. COS. Removed. CA: Thawing shall be done using approved means such as under cold running water, by placing in a refrigeration unit, by cooking from frozen, or by microwaving and immedaitely cooking.

Inspector notes: Observed unsealed wood being used as shelves. CA: Non-food contact surfaces shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Inspector notes: Observed that the facility has tape touching the food contact surfaces of the preparation sink (sink drain board and sides of basin has tape on them). CA: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: safe , durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Inspector notes: Observed accumulation of debris on and in equipment, particularly the reach-in freezer and shelving. CA: Equipment shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Inspector notes: Observed accumulation of debris on floors, particularly in corners and edges of the facility and under equipment; observed coving in the mop sink area and holes in walls throughout the kitchen. CA: CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris; facility shall be maintained in a state of good repair.

Inspector notes: Observed employee belongings stored with and above food and food-contact surfaces. COS. Items moved. CA: Employee belongings and activities shall be in designated locations that prevent contamination of food and food contact surfaces.