BRAZIL MARIN CAFE & MARKET

6/9/17 Meat pastry dishes (beef kibi, chicken esfirra, beef gisco) at 95-105F in hot holding display case. Case was not turned on. No departure/receiving temperature logs were kept for these items today. Per commissary employee, food was cooked 2.5 hours prior. hot hold potentially hazardous food (PHF) above 135F. Pastries discarded. Ranch dressing at 75F on counter. Hold below 41F. Item discarded. 6/16/17 Trip #2 conducted to ensure major violation of proper hot/cold holding has been corrected. Violation <U>not</U> corrected. Diced tomato salsa at 60-64F, cooked vegetables at 97-105F, yacon pastry at 120F. These items were not listed on the temperature log or they were listed on temperature logs at unacceptable temperatures. Keep potentially hazardous foods below 41F or above 135F. List all potentially hazardous foods (PHFs) on logs and only deliver food that was approved per 12/16/16 letter from our department. Per a person that works at Ipanema, most pastries are made at their facility, frozen, and delivered to Brazil Marin. Sometimes facility delivered Coxihas pastries hot. If food is delivered out of temperature, don't accept it. Salsa, cooked veggies, yacon pastries discarded. Other items served today included cream corn, cooked okra, and chicken parmigiana. Chicken parm at 110-118F, per employee it was delivered at 138F at 11am. Please discard this item by 3pm since it is out of temperature. Cold packs used on prep top, please use ice. Chicken parm on steam table was stacked in 3 pans then placed on steam table and small amount of water was on steam table. Only put food in one pan on steam table to help with heat transfer and ensure sufficient water. 6/29/17 Trip #4 conducted to ensure major violation of proper hot/cold holding temperatures had been corrected. Violation <U>not</U> corrected. Pasta salad at 47-53F in pan in top of a bag of ice. Cut tomatoes at 63F in insufficient ice bath (also stored right next to steam table and stored on top of ice packs). Ensure level of ice bath is coming up to the same level of the food you are keeping cold. Cold hold potentially hazardous foods below 41F. Pasta and tomatoes had been out of temperature for less than 2 hours, items placed in fridge to cool.

Code CHSC 113996

No papertowels at front handsink at start of inspection. Papertowels were brought to handsink, but these were not able to be placed in papertowel dispenser on wall. Keep handsinks stocked with soap and papertowels at all times. Papertowels/soap should be in permanently mounted case.

Code CHSC 113953.2

Observed employee blow into gloves in order to open them up, and wash hands with gloves on. Blowing air from mouth can contaminate gloves. If gloved hands become contaminated, take gloves off and wash hands with soap and water, dry with papertowel. Wearing gloves does not replace handwashing.

Code CHSC 113973.b-c

Provide an air gap for food prep sink (to the left of front handsink) 2x the diameter of the pipe and no less than 1 inch.

Code CHSC 114193.1

Room with water heater is very cluttered (with a ladder, light bulbs, cardboard, etc.). Clean the room.

Code CHSC 114257.1

About 10ppm of chlorine in 3 compartment sink. Sanitize with 100ppm of chlorine.

Code CHSC 114099.6

Multiple pieces of equipment (including ice machine, prep fridge, freezer) are non-functional (they weren't in use). Repair or remove from premises.

Code CHSC 114175