Health Report #103218

Establishment Name: Simply Spanish (Mobile)
Report Date: 06/17/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Cooling Methods N/A N/A N/A Observed improper cooling method in place for cooling paella in walk-in-cooler in kitchen. Cooked potentially hazardous food shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Corrected at time of inspection by spreading out paella (mixture of cooked rice, chicken and vegetables) into two uncovered shallow metal pans and stirring. Paella cooked off this morning and placed in cooler approximately one hour prior; found with several inches of food in one pan; temperature varied from 46°F on sides of pan to 105°F in center. There is adequate space in cooler on speed rack to separate food into smaller or thinner portions for proper cooling and/or use walk-in-freezer to facilitate in the cooling process
Critical Equipment, Food-Contact Surfac N/A N/A N/A Observed slicer on clean dish storage rack in need of cleaning. Food-contact surfaces shall be clean to sight and touch. The slicer shall be cleaned and sanitized after each use. Not corrected. Owner will check with manufacturer to get copy of cleaning instructions. Slicer is cleaned in place using a cut glove, brush and wash, rinse and sanitize buckets. ,
Critical Potentially Hazardous Food (Ti N/A N/A N/A Observed some over-packaged & over-stacked meat items at improper temperature in top section of one door prep unit in cart. Potentially hazardous food shall maintain at 41°F or below or 135°F or above. Corrected at time of inspection by discarding chorizo and ham found at 50°F and 56°F respectively in plastic bags wrapped in paper stacked in shallow metal pan in top section of unit. Pic provided a deeper metal pan and smaller quantities of meat items in top section; at end of inspection checked set up; meat items maintaining at 41°F. Brie cheese was also double-stacked in top section of prep unit. Brie cheese was found at proper temperature as it was recently relocated to top section from bottom section of unit. Cut lemons and black olives also on top section of unit; these two food items are not potentially hazardous so therefore do not require refrigeration. Please use this space for storage of all phf, including all meats and cheeses. Other food on top and bottom sections of one door prep unit maintaining <41°F.
Normal Cleaning, Frequency and Restri N/A N/A N/A These areas in need of cleaning: top of stove in cart and exterior/top ledge of fryer in cart. Please clean now and as often as necessary to maintain in clean condition
Normal Cutting Surfaces N/A N/A N/A White plastic cutting board on top of prep unit in cart no longer smooth and easily cleanable. Please resurface or replace