Zuarepa

Inspector notes: Observed reduced oxygen packaging (ROP) equipment. PIC stated that this was being used to package corn pancakes/cachapas. There is no HAACP/Variance on file approving ROP at this facility. Documentation of Proposed Variance and Justification (Pf) (b) Documentation of Proposed Variance and Justification. Before a variance from a requirement of this Chapter is granted by the Department, the information that shall be provided by the person requesting the variance and retained in the Department’s file on the food service establishment includes: Note: Facility will either stop the process entirely or stop the process and apply for a HAACP/Variance plan.

Inspector notes: Observed two pans of cooked shredded pork to be cooling in the walk-in while covered. Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC moved the lids on the pans so that the food was partially covered.

Inspector notes: Observed gaskets of the walk-in cooler, reach-in coolers, and reach-in freezers to have heavy accumulation of food debris. Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Note: Facility will clean gaskets and add gaskets to standard cleaning schedule.

Inspector notes: Observed mop sink to have no hot water. Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf Note: Facility shall have the mop sink repaired so it has running hot water.