POLITAN ROW-MRS. ROSA'S LATIN KITCHEN

Food-contact surfaces: cleaned & sanitized — Inspector Note: Cleaning of Equipment and Utensils.Equipment food-contact surfaces and utensils shall be clean to sight and touch. Observed both raw and cooked pork placed in fruit and vegetable prep sink to be thawed in kitchen. COS: PIC removed said food items to one compartment of 3- compartment sink and wash, rinse and sanitize the fruit and vegetable sink.

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. Observed multiple food items not being cold held at 41F or below for more than 1 hour and 24 hours respectively. (See asterisks *** in Temp Log). Corrected on site: PIC discarded food items held over 24 hours and placed items held for 1 hour to rapidly cool down in walk in cooler.

Proper hot holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. Observed multiple pieces rotisserie chicken tested at 68F in food storage container on top of reach in freezer in kitchen. As per PIC statement with translation, food was placed in said area after cooking and will be reheated as per customer's order. Corrected on Site: Said food item was reheated to 198F and placed into steam well to hot hold. PIC was also advised to place rostisserie chicken into steam well after cooking or into walk in cooler to cool down. Cooling procedure was discussed and educational poster was provided.