Observed an unapproved item (bottle of tequila) stored in the edible ice bin resulting in contamination of the ice. Store only clean utensils in contact with the edible ice. The ice surrounding the unapproved item was voluntarily condemned and destroyed (VC&D).
Improper Food Storage
Observed uncovered raw mussels and raw shrimp stored above uncovered ready to eat ceviche and celery inside the upright cooler units. Reorganize the foods stored in the refrigerator so that all raw animal products are stored beneath prepared and/or ready-to-eat foods or in another approved area of the refrigerator to prevent cross contamination. Prepare, store, display, dispense, place, transport, sell and serve food, utensils and/or equipment as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage or other contamination. Foods were re-organized at once.
Improper Cooling Practices
Observed a large container of cooked beans filled 4" high cooling inside he walk-in cooler at 95-100F for less than 2 hours per M. Bravo. After heating/cooking or hot holding, potentially hazardous food shall be cooled rapidly from 135°F to 41°F or below within six hours. During this time, the decrease in temperature from 135°F to 70°F shall occur within two hours. Utilize one or more of the following methods.
Rapid cooling methods:
a) placing the food in shallow, heat-conducting pans
b) separating the food into smaller or thinner portions
c) using rapid cooling equipment
d) using containers that facilitate heat transfer
e) adding ice as an ingredient
f) using ice paddles
g) inserting appropriately designed containers in an ice bath and stirring frequently
h) utilizing other effective means that have been approved by the enforcement agency
When placed in cooling or cold holding equipment, food containers shall be arranged in the equipment to provide maximum heat transfer through the container walls, loosely covered, or uncovered if protected from overhead contamination during the cooling period. Liquid or semi-liquid foods shall be stirred as necessary in order to evenly cool.
Corrective Action Taken: rapidly cooled down inside an ice bath.
Improper Holding Temperatures of PHF
Potentially hazardous foods were measured at the following temperatures:
a) Measured server top insert cooler unit holding potato salad, coleslaw and cut melon at 56-58F
b) Measured raw chicken, raw beef, raw squid, salsa, potato skin and cheese holding at 46-50F inside the cook's line top insert cooler units.
The foods were held at those temperatures for less than 2 days as stated by the Person-in-Charge.
Maintain the temperature of potentially hazardous foods at or below 41F degrees Fahrenheit or at or above 135 degrees Fahrenheit.
a) A towel was observed lining the bottom of a cutting board. Discontinue this practice. Use approved liners that are non-absorbent, durable, and easily cleanable such as a rubber mat.
b) Observed cook's line top insert coolers and server top insert cooler unable to hold potentially hazardous foods at 41F or below at all times. Repair/Adjust the refrigeration unit (s) so that the potentially hazardous foods are maintained at or below 41F.
c) Clean the black debris accumulated under the charcoal grill unit. Maintain all equipment, utensils and facilities clean, fully operative and in good repair.
Inoperable/Lack of Food Thermometer
Observed no thermometer inside the server top insert cooler unit. Provide an accurate display thermometer in all refrigeration units that is affixed to be readily visible and to indicate the air temperature in the warmest part of the unit.
Evidence of Vermin Activity/Presence of Animals/Insects
Observed one live cockroach on the floor next to the employee lockers at the back storage area. Construct, equip, maintain, and operate the food facility so as to prevent the entrance and harborage of insects and rodents. Use any approved method for eliminating insects (i.e. flies, cockroaches) and/or rodents from the facility. A thorough inspection for vermin activity was conducted and no further evidence was observed. Kitchen manager killed cockroach at once.