Zama Mexican Cuisine

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed cooking equipment and chemicals stored in handwashing sink. COS: PIC removed items. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Approved thawing methods used — Inspector Note: Observed reduced oxygen fish that bears a label indicating that it is to be removed from packaging thawing in walk-in cooler. COS: PIC removed fish from packaging. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. kept frozen not removed from the reduced oxygen environment prior to its thawing and/or immediately upon completing its thawing, using procedures of completely submerging in cold running water.

Compliance with variance, specialized process and HACCP plan — Inspector Note: Observed establishment using reduced oxygen packaging without a proper HACCP plan. CA: Facility will obtain approval from health department. (k) Reduced Oxygen Packaging Without a Variance But HACCP Plan Required, Criteria. 1. Except for a food service establishment that obtains a variance as specified under (j) of this Rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. P 2. Except as specified under subsection 6(l) of this rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under DPH Rule 511-5-14-.02(8)(a) through (g) and that: Pf (i) Identifies the food to be packaged; Pf (ii) Except as specified under paragraphs 3 through 5 of this subsection, requires that the packaged food shall be maintained at 41°F (5°C) or less and meet at least one of the following criteria: Pf (I) Has an aw of 0.91 or less, Pf (II) Has a pH of 4.6 or less, Pf (III) Is a meat or poultry product cured at a food processing plant regulated by the USDA using substances specified in 9 CFR 424.21, Use of food ingredients and sources of radiation, and is received in an intact package, Pf or (IV) Is a food with a high level of competing organisms such as raw meat, raw poultry, or raw vegetables; Pf (iii) Describes how the package shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to: Pf (I) Maintain the food at 41°F (5°C) or below, Pf and (II) Discard the food if within 30 calendar days of its packaging if it is not served for on-premises consumption, or consumed if served or sold for off-premises consumption; Pf (iv) Limits the refrigerated shelf life to no more than 30 calendar days from packaging to consumption, except the time the product is maintained frozen, or the original manufacturer’s “sell by” or “use by” date, whichever occurs first; P (v) Includes operational procedures that: (I) Prohibit contacting ready-to-eat food with bare hands, Pf (II) Identify a designated work area and the method by which: Pf (A) Physical barriers or methods of separation of raw foods and ready-to-eat foods minimize cross contamination, Pf and (B) Access to the processing equipment is limited to responsible trained personnel familiar with the potential hazards of the operation, Pf and (III) Delineate cleaning and sanitization procedures for food-contact surfaces; Pf and (vi) Describes the training program that ensures that the individual responsible for the reduced oxygen packaging operation understands the: Pf (I) Concepts required for a safe operation, Pf (II) Equipment and facilities, Pf and (III) Procedures specified under paragraph 2(v) of this subsection and DPH Rule 511-6-1-.02(6)(b) and (d). Pf