CASA PALOMINO MEXICAN RESTAURANT

Violations (5)

• 3-501.14Critical

  3-501.14 Cooling (P) *Refer to item #3*

  3-501.14 Cooling (P) *Refer to item #3*

  Priority

• 3-501.16Critical

  3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) *Refer to itemized temperature list* Observed one of teh reach-in refrigerators to have an ambient temperature of 48F. Observed items within the refrigerator to have temperatures ranging from 45F to 51F. Items were all removed from the refrigerator and voluntarily discarded if they were not prepared this morning.

  3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) *Refer to itemized temperature list* Observed one of teh reach-in refrigerators to have an ambient temperature of 48F. Observed items within the refrigerator to have temperatures ranging from 45F to 51F. Items were all removed from the refrigerator and voluntarily discarded if they were not prepared this morning.

  Priority

• 2-102.12

  2-102.12(A) Certified Food Protection Manager (C) The previous Food Safety Manager is now at the other location. Educated PIC about teh requirements for a Food Manager on site. PIC stated they will work towards getting certified.

  2-102.12(A) Certified Food Protection Manager (C) The previous Food Safety Manager is now at the other location. Educated PIC about teh requirements for a Food Manager on site. PIC stated they will work towards getting certified.

  Core

• 2-102.11

  2-102.11(C)(2),(3) and (17) Demonstration (Pf) 2-103.11(M) Person in Charge-Duties (Pf) Observed the faility to have multiple chafing containers set aside for cooling in two areas. Probe temperature indicated the items ranged in temperatures between 113F to 173F. Educated PIC about the locations being used for cooling due to the potential for cross contamination from the premises. Staff removed items from the shelving area. EHS informed reminded staff about proper cooling procedures and monitoring temeratures in order to refrigerate at appropriate times. After approximately 30-45 minutes, staff stated the bins were still hot but it has been 2 hours. EHS requested staff temp the items. Staff was unable to locate their probe thermometer indicating the facility has not been conducting temperature checks. Spoke with PIC who provideda new thermometer to the staff because staff was still unable to locate the thermometer. EHS educated staff about acceptable ways to cool and maintaining a time/temperature log.

  2-102.11(C)(2),(3) and (17) Demonstration (Pf) 2-103.11(M) Person in Charge-Duties (Pf) Observed the faility to have multiple chafing containers set aside for cooling in two areas. Probe temperature indicated the items ranged in temperatures between 113F to 173F. Educated PIC about the locations being used for cooling due to the potential for cross contamination from the premises. Staff removed items from the shelving area. EHS informed reminded staff about proper cooling procedures and monitoring temeratures in order to refrigerate at appropriate times. After approximately 30-45 minutes, staff stated the bins were still hot but it has been 2 hours. EHS requested staff temp the items. Staff was unable to locate their probe thermometer indicating the facility has not been conducting temperature checks. Spoke with PIC who provideda new thermometer to the staff because staff was still unable to locate the thermometer. EHS educated staff about acceptable ways to cool and maintaining a time/temperature log.

  Core

• 4-302.12

  4-302.12 Food Temperature Measuring Devices (Pf) *Refer to item #3*

  4-302.12 Food Temperature Measuring Devices (Pf) *Refer to item #3*

  Priority Foundation