Chazito's Latin Cuisine (Base of Operation)

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Observed multiple food items held above 41F (cheese 46F, sliced tomato 59F, milk 43F, sour cream cilantro 43F, macaroni salad 50F)

COS CA: PIC discarded foods and moved items recently prepped to another cold holding unit. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed multiple food items held above 41F (cheese 54F, chicken 47F, chicken 45F, tomatoes 54F) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

RCA/CA: Being that TCS food items were out for than 4hrs pick discarded each item. Told PIC to put foods on ice bath in the future to keep food items at 41f or below

Observed raw shell eggs stored next to and above individual, ready-to-drink canned drinks. COS: PIC rearranged eggs and drinks, and will ensure future separation.

Observed expired ServSafe certificate at time of inspection. CA: PIC was advised to get ASAP and update me when he does. 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. Pf

Observed employee with a heavily soiled rag on apron used to wipe knife in between use. COS/CA: Employee was educated on cloth use and limitation. Employee removed wiping cloth and replaced it with a clean one in the sanitizing solution. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

Observed numerous flies throughout the facility. CA: PIC will increase pest control measures to decrease the number of flies in the facility. PIC will also ensure that doors remain closed when not in active use.

At time of inspection, the previous inspection report was not on display and employees could not find it. CA: PIC will display new inspection report until the next inspection, and then will replace it.

Observed wet nesting of items in the kitchen. CA/COS: Containers shall be thoroughly dried prior to stacking. PIC will have employees unstack dishes and let them completely air dry before restacking.