JOSEFINAS MEXICAN CAFE

Food separated and protected

Observed prepped foods inthe back the refrigerators with no lids.Corrective Actions: Ensure all foods are stored covered.

Food-contact surfaces: cleaned & sanitized

Observed dish in the sanitizer compartment of the 3 compartment sink with no sanitizer. Corrective Actions: Ensure to have 50-100ppm bleach sanitizer for sanitizing dishes.

Proper cold holding temperatures

Observed chicken and other temperature as a control for safety foods with an internal temperature of 46*F in the reach in cooler closest to the hand sink and at the end the internal temperatures were 44*F. Observed the large reach in closest to the 3 compartment sink had temperature as a control for safety foods with internal temperatures of 44*F at the beginning of the inspection and then at the end the internal temperatures were 43*F. The manager stated they just finished a rush and the refrigerators were opened frequently. Observed the manager lowered the set temperature.Corrective Actions: Ensure to the monitor the internal food temperatures and the temperature reaches 41*F or lower by 4pm. Ensure to discard any temperature as a control for safety foods that do not have an internal temperature of 41*F or lower by 4pm. Ensure all temperature as a control for safety foods are kept at 41*F or lower at all times.

Proper date marking and disposition

Observed several prepped foods with no dates on any label.Corrective Actions: Ensure all prepped foods are date labeled.

Warewashing facilities, installed, maintained, used, test strips

Unable to provide sanitizer test strips during inspection.Corrective Actions: Ensure to have sanitizer test strips on site at all times.