CAFE AT PHARR

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed rusted knives stored on the utensil holder inside the kitchen. CA: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. COS: The knives were discarded.

Proper cold holding temperatures — Inspector Note: Observed a bowl containing chicken breast and containers of mayonnaise stored inside the reach in cooler in the kitchen maintaining cold holding temperatures above 41F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: The food items were discarded.

Food properly labeled; original container — Inspector Note: Observed mayonnaise, walnuts, and raisins and ginger dressing without labels indicating contents. C/A: Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; COS: Labels added to mayonnaise, walnuts, raisin containers, and ginger dressing containers.

Hot and cold water available; adequate pressure — Inspector Note: Observed inconsistent hot water at hand sink in main kitchen. C/A: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Facility has 10 calendar days to correct. EHS will return for informal visit.