Guitarras On The Way (Base of Operation)

EHS observed food not cooling properly enough per cooling rationale in WIC. 3 out of 5 foods temps stayed at the same temp over 30 min time frame. When EHS took first temp @11:38am. EHS left lids slightly uncovered for air ventilation. When EHS went to take 2nd temp, some food items were back fully covered. All food was prepped at 10:00am (approx). Per cooling rationale food was to drop at .121 degrees Fahrenheit. The second temp was took at 12:08pm. Majority of food temps were at 50 degrees Fahrenheit. Only one food item at 49 degrees Fahrenheit dropped.

d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

PIC placed food on ice. This was COS.

EHS observed crack in ceiling in main kitchen near prep top cooler and grill. EHS also observed broken floor tiles in WIC and bar area. EHS also observed bottom of walls not sealed and flushed with other walls in WIC. PIC said it has been hard trying to repair things with landlord

5. Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Informed PIC to either have ceiling and floor tiles repaired or replaced and to have walls sealed. This must be corrected by 10/4/23