EL TAMARINDO

EHS observed handwashing sink with no hand drying provision available. Violation: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

CA: Ensure that hand drying provision is provided at hand washing sink.

EHS observed watermelon that PIC stated was cut and prepared Monday without date marking. Violation: Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. CA: EHS instructed PIC that TCS foods held for more than 24 hours must be marked in a manner to indicate when the food shall be used by.

EHS observed diced tomatoes stored on counter top prepared at approximately 10:00am at 65F. Violation: TCS foods cold holding shall be maintained at 41F or below. CA: EHS had employee discard tomatoes.

EHS observed shredded cheese stored on counter top prepared this morning at approximately 10:00am at 56F. Violation: TCS foods cold holding must be maintained at 41F or below. CA: EHS had employee discard cheese.

EHS observed shredded lettuce stored on countertop prepared at approximately 10:00am at 57F. Violation: TCS foods cold holding must be maintained at 41F or below. CA: EHS had employee discard lettuce.

EHS observed facility with inspection reported that was not the most recent report posted. Violation: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. CA: Print and post inspection report from 06/11/25.

EHS observed facility using quaternary ammonium sanitizer in 3C sink with no test strips available. Violation: Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. CA: Facility had chlorine bleach and chlorine test strips. EHS advised PIC to use chlorine bleach and chlorine test strips to make sanitize solution for 3C sink until could get quaternary ammonia test strips.

EHS observed facility with out verifiable means of notification of responsibility to report illness. Violation: Reporting Responsibilities. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. CA: print and sign employee health reporting forms sent via email.

EHS observed facility without a CFSM. Violation: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. CA: Obtain CFSM Certification by 8/6/25.

EHS observed handwashing sink with frying pan in sink. Violation: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CA: EHS removed frying pan.

EHS observed facility with no bodily fluid clean up kit or procedures. Violation: Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CA: Obtain kit and create procedures for response to vomiting or diarrheal event.

EHS observed fruit flies through out kitchen area. PIC voluntarily provided pest control records from Bug House. Violation: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

CA: EHS instructed PIC to speak with Bug House about addressing fruit flies.