BAJA MAR

Violations (4)

• dbcd6be4-db39-409b-b81f-13269e3a44ecCriticalCorrected on site

  Clean-up of Vomiting and Diarrheal Events

  2-501.11 Clean-up of Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. After discussion with Person-in-Charge (PIC) stated that the facility has a bodily fluid clean-up kit, but the bodily fluid clean-up kit is stored in the manager's office that is locked. All of the managers are not working and there is no one who can obtain the kit until the managers are back.

  Employee Health

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Observed a large plastic container of beans in the walk-in refrigerator cold-holding above 41F. After discussion with PIC, PIC stated that the large container of beans was cooked last night at 11PM and left outside of refrigeration after being properly cooked to allow the container of beans to initially cool down before being placed in the walk-in refrigerator. PIC stated he forgot to separate large container of beans into smaller containers of beans to allow the large portion of TCS food to cool properly and rapidly to 41F or less.

  Time Temperature Control for Safety Food (TCS Food)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44Corrected on site

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Observed TCS food items in the cooling process in the make units. PIC stated that the facility had just recently prepared bacon wrapped shrimp and had just cut raw beef to be used for today's food service. Raw bacon wrapped shrimp was prepared 1 hour before inspection began and raw beef had been cut/prepared 1 hour before inspection began.

  Food Temperature Control

• b5ebe9ed-ed71-4776-90fb-d8aa2cc7bb47Corrected on site

  Approved thawing methods used

  3-501.13 Except as specified in (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section. Observed Reduced Oxygen Packaged (ROP) fish was thawed and kept in the make unit refrigerator. Fish had not been removed from ROP packaging.

  Food Temperature Control