POLLO PRIMO

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed condensation of prepped pico and guacamole cups in the walk-in cooler. CA: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed three stacks of boxed, raw chicken sitting on the floor in the walk-in freezer. CA: Food shall be protected from contamination by storing the food In a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed two stack of boxed, raw chicken on the floor in the walk-in cooler. CA: Food shall be protected from contamination by storing the food In a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple stacks of wet food containers on the dish rack. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Nonfood-contact surfaces clean — Inspector Note: Observed ice and food debris on the floor of the walk-in freezer. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed food splatter and buildup on the walls in the prep kitchen. CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed no lighting in the walk-in freezer. CA: At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms shall be present.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed two boxes of raw chicken and several bags of ice stacked on the floor in the walk-in freezer CA: Food shall be protected from contamination by storing the food In a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor.

Food stored covered — Inspector Note: Observed a food container of salsa and a food container of pinto beans without any lids or coverings in the walk-in cooler. Advised to keep anything not cooling, covered in the walk-in cooler CA: Food shall be in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Food employee provided plastic coverings for each food container in the walk-in cooler.