CAFE CENTRO ALLORA

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; chicken stock (108F - Hot Holding). Operator stated items cooling reheated on cook top prior to being held in steam table for 1 hour, reheated to 167F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; chicken stock (108F - Hot Holding). Operator stated items cooling reheated on cook top prior to being held in steam table for 1 hour, reheated to 167F. **Corrected On-Site**

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Triple Glass door low boy reach in cooler; cooked onions (46F - Cooling); cooked carrots cooked potatoes mixed (46F - Cooling). Operator stated items cooling overnight in full containers tightly wrapped in plastic, did not reach 41F within 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Triple Glass door low boy reach in cooler; cooked onions (46F - Cooling); cooked carrots cooked potatoes mixed (46F - Cooling). Operator stated items cooling overnight in full containers tightly wrapped in plastic, did not reach 41F within 6 hours. See stop sale.

High Priority

Employee handled soiled equipment or utensils while washing/rinsing and then handled clean/sanitized equipment or utensils while placing to dry/store/reuse without washing hands. Operator discussed with employee who then washed hands.

High Priority - Employee handled soiled equipment or utensils while washing/rinsing and then handled clean/sanitized equipment or utensils while placing to dry/store/reuse without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

High Priority

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in; raw chicken over raw fish and raw beef. Operator moved raw chicken to bottom shelf.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in; raw chicken over raw fish and raw beef. Operator moved raw chicken to bottom shelf. **Corrected On-Site**

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (raw tuna) bearing a label indicating that it is to remain frozen until time of use no longer frozen (43F) and not removed from reduced oxygen package. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (raw tuna) bearing a label indicating that it is to remain frozen until time of use no longer frozen (43F) and not removed from reduced oxygen package. See stop sale.

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Triple Glass door low boy reach in cooler; cooked onions (46F - Cooling); cooked carrots cooked potatoes mixed (46F - Cooling). Operator stated items cooling overnight in full containers tightly wrapped in plastic, did not reach 41F within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Flip top cooler; cut tomato (45F - Cold Holding). Operator stated not prepared or portioned today, held double panned in make top overnight. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Triple Glass door low boy reach in cooler; cooked onions (46F - Cooling); cooked carrots cooked potatoes mixed (46F - Cooling). Operator stated items cooling overnight in full containers tightly wrapped in plastic, did not reach 41F within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Flip top cooler; cut tomato (45F - Cold Holding). Operator stated not prepared or portioned today, held double panned in make top overnight. See stop sale.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Flip top cooler; cut tomato (45F - Cold Holding). Operator stated not prepared or portioned today, held double panned in make top overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Flip top cooler; cut tomato (45F - Cold Holding). Operator stated not prepared or portioned today, held double panned in make top overnight. See stop sale.

High Priority

Spray bottle containing toxic substance (glass cleaner) not labeled. Operator labeled.

Intermediate - Spray bottle containing toxic substance (glass cleaner) not labeled. Operator labeled.

Intermediate

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Triple Glass door low boy reach in cooler; cooked onions (46F - Cooling); cooked carrots cooked potatoes mixed (46F - Cooling). Operator stated items cooling overnight in full containers tightly wrapped in plastic, did not reach 41F within 6 hours. See stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Triple Glass door low boy reach in cooler; cooked onions (46F - Cooling); cooked carrots cooked potatoes mixed (46F - Cooling). Operator stated items cooling overnight in full containers tightly wrapped in plastic, did not reach 41F within 6 hours. See stop sale.

Intermediate

Commercially processed reduced oxygen packaged fish (raw tuna) bearing a label indicating that it is to remain frozen until time of use no longer frozen (43F) and not removed from reduced oxygen package. See stop sale.

Basic - Commercially processed reduced oxygen packaged fish (raw tuna) bearing a label indicating that it is to remain frozen until time of use no longer frozen (43F) and not removed from reduced oxygen package. See stop sale.

Basic