Chevron - Trinidad Mini-Mart

101 Main St, Trinidad

Reinspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Some items (as identified in Measured Observations table) were minor violations (temp. exceeded 41.0°F but was below 50.0°F). In general, temperatures in the grab and go case have improved vs. last inspection, but please take action to adjust/service/repair unit and/or stocking processes to ensure all PHF items are held at or below 41.0°F at all times. Noted that items in back tended to be colder than those in front; discussed possibility of only stocking in a single row, or installing shields to keep cold air in unit and protect items from warming. This unit will be checked again for compliance at the next routine inspection.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Several items in the grab and go display island were measured above 41°F, with two above 50°F (see Measured Observations table for specifics). Those items 50°F or above were voluntarily discarded (VCD); thank you. Discussed challenges with open-air display cases and possible solutions, especially when items are close together in multiple rows and air flow from back of unit/shelf is blocked from reaching items in front. Manager committed to having staff measure temperatures of all remaining items and discard any others found to be 50° or above; thank you. Discussed possible solutions, including fewer items on shelves at a time (with more frequent re-stocking from walk-in) to allow more space between items for better air flow, external shields to help keep cool air in, etc. Please monitor temperatures of all PHF items in this display unit and adjust/service/repair equipment and/or stocking processes as needed to ensure that all PHF items are held at or below 41°F at all times; thank you. Please note that this is a major violation and will require reinspection on or after 8/26/2021 to verify compliance. Rice and steak in True under-counter fridge in kitchen were measured at 44.2°F and 42.4°F, respectively, and ambient air temperature towards the front of the unit was measured at 49°F. Upon investigation it was determined that several items (bags of rice and bags of English muffins) were stacked across the upper back interior of the unit (above and behind the upper shelf) blocking refrigerated air flow. Staff removed the items and cleaned the intake air filter; thank you for correcting this minor violation on site during the inspection. Please monitor the air and food temperatures in this unit closely to ensure it holds PHF at or below 41°F at all times and have serviced/repaired if needed, thank you.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

10. Proper cooling methods.

Conditions Observed: Bagged rice in the walk-in refrigerator was measured at 44.2°F (internal temperature at center), and chicken was measured at 42.0°F. All other items in this area of the walk-in were 41°F or below as required. Discussed cooling processes used; rice is spread on large shallow pans after cooking and place on a top shelf of the walk-in, but is covered with plastic wrap while cooling. Discussed ideal cooling methods, including not covering food during cooling (there are no fans / evaporator above this section of shelving, so cross-contamination from above during cooling is unlikely), stirring frequently, actively monitoring temperature / cooling rate, etc. - provided cooling logs and recommended using these in the short term while modifying cooling processes to determine the most effective method for each food type. Please ensure that during the cooling process, PHF is cooled from 135°F to 70°F in no more than two hours, and from 70°F to 41°F in no more than an additional four hours (no more than 6 hours total); thank you.

ROACHY SAYS:

“After heating, potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Potentially hazardous foods prepared from ambient temperature ingredients must be cooled to below 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow pans, separating food into smaller portions, adding ice as an ingredient, using an ice bath and stirring frequently, using an ice paddle, using rapid cooling equipment, or using containers that facilitate heat transfer. (114002, 114002.1)”

Routine Inspection
07. Adequate handwash facilities supplied and accessible.

Conditions Observed: Observed empty paper towel dispenser in restroom. Keep required supplies stocked in dispensers at all times for proper handwashing. Operator stocked paper towels in the dispenser, thank you for correcting this minor violation.

ROACHY SAYS:

“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”

15. Food contact surfaces: clean and sanitized.

Conditions Observed: Observed mold-like substance in ice machine. Clean and sanitize ice machine per manufacturer’s instructions and keep this piece of equipment on a regular maintenance schedule to prevent mold growth. Observed mold-like substance on ice dispenser of soda machine. Clean and sanitize ice dispenser regularly to prevent mold growth.

ROACHY SAYS:

“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”

34. Non-food-contact surfaces clean.

Conditions Observed: Observed debris on non-food contact surface of deli slicer. Clean and sanitize slicer after each use to prevent cross contamination. Observed dust accumulation on fan guards in walk-in refrigerator. Clean fan guards to prevent dust accumulation.

ROACHY SAYS:

“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”

36. Equipment / Utensils approved; installed, clean, good repair, capacity.

Conditions Observed: Observed plastic bowls used to portion bulk foods (salt, sugar, etc.). Obtain approved utensils with handles and store with handles facing up out of contact with food to prevent contamination. You may use plastic bowls if they are not stored inside the food containers and discarded after use. Observed nonfunctional fan in walk-in refrigerator. Repair fan.

ROACHY SAYS:

“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”

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