Cafeteria Tia Roseta

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods (multiple tomato sauces: 45, 47, 47. Beef containers: 50, 49. Cooked rice 55) in prep top cooler above 41F. CA: PIC was informed that 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. COS: PIC discarded TCS foods above 41.

Wiping cloths: properly used and stored — Inspector Note: Observed wet wiping cloth with soiled residue stored on table in main kitchen. COS: PIC placed wiping cloths in sanitizer buckets. (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.

In-use utensils: properly stored — Inspector Note: Observed in-use utensils stored in soiled water at 60F. COS: PIC removed utensils from water. 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Nonfood-contact surfaces clean — Inspector Note: Observed heavy accumulation of food debris on the inside of reach-in coolers throughout main kitchen area. Observed a heavy accumulation of food debris on the walls and floors throughout main kitchen area. CA: Advised PIC to frequently clean all non-food contact surfaces. 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 broken floor tiles near three compartment sink and throughout main kitchen area. CA: Advised PIC to have tiles replaced. Good Repair. All physical facilities shall be maintained in good repair.