Los Arcos

Observed improper vertical separation of raw animal product (raw beef in container with raw pork in WIC, raw beef stored above raw pork in WIC, raw shell eggs over bulk commercial sauces in RIC). CA: All raw animal foods must be stored in proper order of minimum internal cook temp. COS: PIC rearranged coolers.

Observed potentially hazardous TCS foods improperly cold holding above 41 degrees F in RIC drawers at grill line. CA: All TCS foods being cold held must be held at 41 degrees F or below. COS: Foods had not been out of temp for 4 hours and PIC moved raw shrimp, raw tilapia, and raw beef to freezer to rapidly cool.

Observed apron stored in hand wash sink at dish area; open ladder stored in front of hand wash sink at dish area. CA: All hand wash sinks must be properly stocked and accessible at all times. COS: PIC removed apron and moved ladder.

Observed 0ppm on inspector and facility test strips of chlorine sanitizer in sanitizer bay at 3 compartment sink while actively washing dishes. CA: Proper sanitizer concentrations must be present when using chemical sanitizer. COS: PIC had employee remake sanitizer solution at 3 compartment sink.

Observed a plastic bowl being used as a scoop in dry product in dry storage area. CA: Scoops must bear a true handle, held out of the product. COS: PIC removed bowl. Discussed proper scoops.

Observed set of keys stored on prep top surface. CA: All employee personal items must be stored in order to prevent contamination of food and equipment. COS: PIC removed keys from pre top.

Observed lettuce and cooked shrimp stored in direct contact with water in prep top cooler. CA: PIC had employees remove water from pans. Discussed not storing any foods in direct contact with ice or water

Observed potentially hazardous TCS foods improperly cold holding above 41F in the reach-in portion of the prep line cooler and the salsa reach-in cooler (See temp log). CA: Discussed with PIC. Food was out of temp for less than 4 hours and was moved to the walk-in cooler or put on ice baths to rapidly cool. PIC stated they were aware the bottom portion of the prep cooler was not holding temp and is in the process of having it repaired. This portion of the cooler will not be used to hold TCS foods until serviced by a technician and re-checked by health department.

Observed three compartment sink used for purposes other than manual ware washing; employee rinsed hands. CA: Discussed with PIC. Three compartment sink is to be used for ware washing only.

Observed employee handle chemicals, then rinse hands in the dump sink at the bar. Another time an employee was observed handling chemicals then start preparing fruit for a cocktail. CA: Discussed proper hand washing procedure with PIC and when to wash.

Observed improper vertical separation of raw animal foods and ready-to-eat foods. In the cooler drawers on the cook line, raw beef was stored above raw fish and shrimp. In the walk-in cooler, raw steak was stored above raw fish, chorizo and onions. CA: PIC rearranged cooler storage based on minimum internal cook temp.

Observed multiple potentially hazardous TCS foods on the prep cooler improperly cold holding at 41F or below (see temp log). CA: Discussed with PIC. Food was out of temp for less than 4 hours and was moved to the walk-in cooler to rapidly cool. Discussed ensuring all food is at 41 or below when placed in the cooler and keeping lids on the pans of food on the top portion of the cooler.

Observed potentially hazardous TCS food (grilled jalapeno and onion) improperly hot holding below 135F on top of the steam well. CA: PIC had employee reheat to 165F. Discussed using time as a public health control if cooked vegetables are to be left out during the lunch rush.

Observed person-in-charge not ensuring compliance with multiple foodborne illness risk factors and unable to demonstrate sufficient food safety knowledge as it related to the operations of the facility. CA: all employees need to be properly trained or retrained.

Certified Food Safety Manager does not demonstrate proficiency in active managerial control measures. CFSM unable to assess the training needs of food service employees. CA: Persons in charge, managers or CFSM must be properly trained or retrained.

Observed 0ppm of chlorine sanitizer in the dish machine at the bar; 0ppm chlorine sanitizer in the sanitizer bucket on the cook line. CA: Discussed with PIC. Chemicals at the dish machine ran out and PIC replaced. Sanitizer buckets were remade.

Observed all the pans of fully cooked/house made potentially hazardous TCS foods incorrectly date marked with expiration dates that exceed 7 days after prep/opening. CA: Items were not expired by the correct 7 day expiration and were re-labelled. Discussed manually labelling until label maker is corrected.

Observed pans of house-made burrito sauce prepped on 6/23/24 that were still in use in the facility during the inspection on 7/2/24. CA: PIC discarded since it was expired.