Health Report #109737

Establishment Name: Pilar's Catering
Report Date: 06/08/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Cooling Cooked food(s) cooled N/A From 70 degrees f to 41 degrees F for more than 4 hours Two door upright cooler: observed two, stacked tubs of chicken flavored corn masa prepared the previous afternoon to still be 58 to 70f today at 9:30 am. Corrected by discarding this food.
Normal System Maintained in Good Repa Plumbing system Drain line(s) N/A Not maintained Observed a wastewater drain line leak under the three compartment sink. Repair as needed to eliminate the leak
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) N/A Soiled Observed the vertical shaft of the floor mixer (the shaft that the attachments connect to) to have excess oil residue on it. Thoroughly clean this shaft regularly
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors N/A Soiled Observed the receiving plumbing for the three compartment sink drain line to be in need of cleaning now and more regularly in the future to eliminate the build-up of food debris
Normal Thawing Frozen food(s) for thawing N/A Stored above 41 degrees F thawed or partially thawed Observed a large bulk container of previously cooked and frozen black beans setting out thawing at room temperature. The beans were found to be below 41f. Per staff, these beans will be placed in a stock pot shortly and reheated.
Normal Cooling methods Food item(s) cooled N/A Improperly Covered, Improperly In plastic container, Improperly In large container Observed a potentially hazardous food that was improperly cooled in thick layers in two plastic tubs stacked on top of each other at the bottom of the two door refrigerator. Rapidly cool your bulk, hot foods in shallow metal containers, uncovered on the top shelf of your coolers. Frequent stirring and multiple ice wands during the cooling process will expedite the process. Cooling charts were provided with this report so staff can track the cooling progress of these foods