EL SOMBRERO MEXICAN RESTAURANT

Observed no hand cleanser at the handwashing sink in the employee restroom.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Corrective action: Discussed with PIC, to have hand cleanser at all handwashing station. Discussed that all employees must wash hands twice, when leaving the restroom and when reentering the kitchen.

Observed handsinks at employee bathroom and kitchen unable to reach the minimum required 85F (reach 72F max). Manager attempted to readjust, but could not achieve the proper temperature.

511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf

Corrective action: Discussed with PIC and manager to have handsinks readjusted to reach minimum required temperature as soon as possible.

Observed metal tray of raw steak and cooked chicken within walk in cooler with no cover.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Corrective action: PIC added covers to both containers.

Observed plastic panel within ice machine with mold-like build up.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Corrective action: Discussed with PIC to increase deep cleaning frequency for the ice machine.

Observed exit door at the back of the facility with broken thresholds; could observed light coming from corners when door was shut.

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

Corrective action: Discussed with PIC to have thresholds fixed to prevent pests from entering facility.

Observed leak at the two compartment sink at the back next to ice machine.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Corrective action: Discussed with PIC and manager to have leak fixed as soon as possible.

Observed no food service permit posted on the premises.

511-6-1.02(1)(f)(1) - Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Corrective action: Discussed with PIC permit is required to be displayed to the public. Will provide permit document.

Observed ceiling duct next to grill with excess build up.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (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.

Corrective action: Discussed with PIC to have ceiling duct cleaned at an increased frequency to preclude build up.

Observed leak at faucet in ladies restroom; towel wrapped around the faucet. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. EHS informed the owner of the need to repair the faucet.

Observed handwashing signage missing at the handsinks. (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. EHS informed the owner of the need to place handwashing signage at all handsinks.

Observed individual trashcans in each stall of the ladies restroom but neither had covers. (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. EHS informed the owner of the need to have lids on all of the restroom stall trashcans.

Observed dumpster door open when passing back entrance to get to the facility. (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units:

(i) Contain food residue and are not in continuous use; or

(ii) After they are filled; and

2. With tight-fitting lids or doors if kept outside the food service establishment. EHS informed the owner of the need to keep the dumpster doors and lids closed at all times.

Observed facility's need to clean ceiling duct grates in need of cleaning from dust accumulation. (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. EHS informed the owner of the need to routinely clean the ceiling vent/duct grates.

Observed jackets stored on drink cases on storage rack and tumbler w/coffee stored on the prep table while employees were prepping food. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed the owner of the need for staff to keep personal belongings in a designated are away from food prep and storage and that drinking is to occur from a disposable cup w/ lid and straw. Items were moved.

Observed dumpster top lid missing.

511-6-1.06(5)(k),(l) - Storing Refuse, Recyclables & Receptacles; Areas, Enclosures, & Receptacles, Good Repair (C) (l) Areas, Enclosures, and Receptacles, Good Repair. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.

Corrective action: Spoke to PIC, dumpster company has been contact and they are waiting for service.

Observed raw chicken within WIC stores above raw beef.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Corrective action: Spoke to PIC raw chicken is stacked at the bottom always. Moved items, provided stacking.

Observed tortilla chips, raw and cooked foods within coolers with no cover.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Corrective action: Spoke with PIC to have lid covers on all foods unless being cooled if protected from overhead contamination.

Observed deep covered pan of rice at the bottom counter at temperature of 126F, PIC mentioned it was placed around an hour ago.

511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Corrective Action: Employee discarded pan.

Observed boxes on top of wrapped pasteles and boxes of sweets touching the top of Reach in Freezer with ice build up.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Corrective action: Had PIC rearrange food to not be touching areas where it shouldn't and recommended to better stack food or if they have too much to acquire additional frezzer.

Observed dumpster top lid missing.

511-6-1.06(5)(k),(l) - Storing Refuse, Recyclables & Receptacles; Areas, Enclosures, & Receptacles, Good Repair (C) (l) Areas, Enclosures, and Receptacles, Good Repair. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.

Corrective action: Spoke to PIC to contact dumpster company to have lid replaced.

EHS observed pans of tortilla chips stored directly under ventilation system with no cover.

Food shall be stored covered unless cooling and protected from overhead contamination.

EHS advised PIC to have chip bins covered.

EHS observed:

• pans of pasteles stacked into overloaded RIF, causing food to touch non-food contact surfaces.

Food shall be stored where it is not exposed to splash, dust, or other contamination.

EHS advised PIC to have trays wrapped, or to unload RIF sufficient for all food items to be properly stacked.

EHS observed single-use trays, lids, cups stored service-side up on storage racks near prep line.

Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.

EHS advised PIC to flip all single-service items in question.

EHS observed three pans of white queso stored uncovered in single door cooler in dry goods areas. Violation: food shall be stored covered unless cooling and protected from overhead contamination. CA: ensure all food stored covered.

EHS observed bulk containers of seasonings with no labels. Violation: bulk containers of food not unmistakable and recognizable shall be labeled with common name in English. CA: label containers.

EHS observed bowls being used for scoops in seasoning bulk containers. Violation: in non-TCS foods in-use utensils shall be stored with handle above product in a container with a lid. CA: obtain scoops for seasoning that has a handle and keep handle out of product.

EHS observed cutting surfaces on all prep top coolers and steam table in need of cleaning and sanitizing. Violation: cutting surfaces shall be clean and sanitized if no longer able to be clean and sanitized they shall be resurfaced or replaced. CA: clean and sanitize cutting surfaces if no longer able to complete resurface or replace.