BK CARNE ASADA & HOT DOGS

Food-contact surfaces: cleaned and sanitized

4-501.114 A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the chart provided under this section (4-501.114) within the 2013 FDA Food Code; Observed ware-washing machine unable to produce an adequate concentration of sanitizer solution when wash rinse and sanitizing dishes.

Protection from Contamination

Proper eating, tasting, drinking, or tobacco use

2-401.11 (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. Observed personal water bottles placed in kitchen were food preparation is occurring.

Good Hygienic Practices

Proper cooking time and temperatures

3-401.14 Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be: (F) Prepared and stored according to written procedures that: (1) Have obtained prior APPROVAL from the REGULATORY AUTHORITY; (2) Are maintained in the FOOD ESTABLISHMENT and are available to the REGULATORY AUTHORITY upon request; (3) Describe how the requirements specified under (A)(E) of this Section are to be monitored and documented by the PERMIT HOLDER and the corrective actions to be taken if the requirements are not met; (4) Describe how the FOODS, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as FOODS that must be cooked as specified under (D) of this section prior to being offered for sale or service; and (5) Describe how the FOODS, after initial heating but prior to cooking as specified under (D) of this section, are to be separated from READY-TO-EAT FOODS as specified under 3-302.11 (A). Observed no written procedures available for the non-continuous cooking of steak in the facilities indoor grill. Facility cooks steak on grill then chops and dices then before cooling them in refrigeration to be properly cooked above 165F later when needed. However no written procedures have been made available within the facility.

Time Temperature Control for Safety Food (TCS Food)

Proper cooling time and temperatures

3-501.14 (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. Observed container of cooked peppers cooling in a undercounter make unit with an internal temperature of 93F. When asked PIC stated the peppers were cooked at 10am, 2 hours ago.

Time Temperature Control for Safety Food (TCS Food)

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. Make-top unit: Observed container of chopped lettuce, sliced tomatoes, diced chicken, cut cabbage, and machaca placed in make top unit refrigeration with an internal temperature above 45F. PIC unable to determine when these food products were prepped and placed in the unit. min/max thermometer was placed in the unit and measured an ambient temperature of 43F. Self-dispensing salsa bar: Observed multiple containers of salsa at the salsa bar with an internal temperature greater than 41F. After discussion these containers of salsa were brought from the refrigeration unit that is unable to hold TCS food at 41F or less. Reach-in unit in the back: Observed multiple containers of salsa, and shredded cheese with an internal temperature above 41F Small make-top unit: Observed multiple containers of flan cake, gallon of milk with an internal temperature above 41F

Time Temperature Control for Safety Food (TCS Food)

Proper cooling methods used; adequate equipment for temperature control

4-301.11 EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Observed make unit in kitchen unable to hold TCS food at 41F or less, min/max thermometer was placed in the unit and measured an ambient temperature of 43F. Observed make unit towards the back of facility holding gallons of milk unable to hold TCS food at 41F or less with an ambient temperature of 56F along with a reach in refrigeration unit used to store multiple containers of salsa with an ambient temperature of 56F.

Food Temperature Control