La Fonda

Observed raw octopus and raw fish (tilapia) stored over cooked rice and chicken. Observed raw beef stored over sauces, salsas and prepared vegetables.

CA: Employee rearranged items in the reach-in cooler to allow proper separation between raw animal foods and ready to eat foods. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat foods.

Observed raw fish stored above cooked rice, cooked chicken, ready to eat tortillas, and sauces in the reach-in cooler near the cook line. Observed chorizo and raw fish stored above sauces in the reach-in cooler next to the ware washing area.

CA: PIC rearranged items to allow for proper separation between raw animal foods and RTE foods. RCA: Food shall be protected from cross contamination by 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, and (II) Cooked ready-to-eat food.

Observed employee water bottle stored in the bulk ice machine.

CA: Water bottle was removed and discarded. RCA: PIC advised to empty ice machine and refill.

Observed sliced tomatoes and sliced avocado sitting at room temperature.

CA: Items were prepared within 4 hours and were placed in the cooler. RCA: Time/temperature control for safety food shall be maintained at 41°F (5°C).

Observed items (beef and black beans) in the steam table holding below 135F.

CA: Food items were reheated to 165F before being placed back on hot holding. RCA: Time/temperature control for safety food shall be maintained at 135°F (57°C) or above.

Observed lack of demonstration of knowledge by the PIC due to multiple repeat priority risk factor violations, PIC is not the CFSM, and inability to answer questions related to food safety involving proper separation, cold and hot holding temperatures.

RCA: The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Observed raw seafood (fish and shrimp) stored above cooked rice in reach-in cooler. Observed raw chicken stored next to raw beef and pork in reach-in cooler. Observed raw beef stored above ready-to-eat salsa in another reach-in unit. COS: PIC rearranged raw seafood to be stored at bottom of reach-in cooler separated from other raw foods and separated raw chicken, beef, and pork by cook temperature on shelves and away from ready-to-eat food. PIC placed raw beef below all ready-to-eat salsas in reach-in cooler.

Observed prepped bottles of sour cream stored in prep-top cooler in back of kitchen to be at 53F. Observed an ambient temperature reading of 51F in cooler. COS: Bottles of sour cream was placed in prep-top cooler less than 4 hours prior. PIC was instructed to place bottles of sour cream in ice to rapidly cool.

Observed lack of demonstration of knowledge by PIC as evidenced by multiple priority risk violations, having no current CFSM certificate and unable to answer questions correctly regarding requirements of the Chapter such as correct separation of raw meats and cold-holding temperatures. RCA: Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Observed CFSM certification posted within facility to be expired. RCA: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Observed reach in cooler across from prep top table to be holding food items (cooked chicken and rice) at temperatures above 41F. Cooked chicken and rice were held in the cooler overnight. Raw meats (beef, chicken and chorizo) were placed in to thaw for service at 10 am and still within the safe zone. These items in the cooler were only for the restaurant and not the mobile unit. COS/CA: Kitchen chef discarded all cooked items and under supervision moved to the bottom of teh prep top table as this cooler was functioning correctly. RCA: Facility shall not use cooler until service to maintain food items at temperatures 41 and below.

Observed raw fish to be thawing in standing water next to the three compartment sink. COS/CA: PIC placed fish within the cooler. RCA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);
3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or
4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed facility to not have inspection report posted. RCA: 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.

Observed raw seafood (fish and octopus) to be stored above cooked pork and beef in reach in cooler. COS/CA: PIC rearranged the cooler based on instruction to move all cook food above seafood. RCA: Food items shall be stored in such a manner (based on cook temperatures) to prevent cross contamination

Observed pink build up on the baffle of ice machine in main kitchen. RCA: Ice machine shall be turned off, ice melted and machine thoroughly cleansed and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed wiping cloths to be stored in sanitizer bucket with a concentration of quaternary above 500 ppm ( testing strip turned blue). COS/CA: PIC discarded sanitizer bucket content, made a new bucket with Quat sanitizer and retested to give a ppm of reading between 200-400pm. RCA: Cloths in-use for wiping counters and other equipment surfaces shall be Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n);

Observed white porcelain bowl to be stored in and used as a scoop for flour. COS/CA: PIC removed bowl from flour. RCA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container.

Observed ventilation hood to have a heavy accumulation of grease. RCA: Facility shall have ventilation hood serviced and ensure that the drip pans are being discarded often to prevent excess accumulation of grease.