La Nopalera

Observed milk in reach-in cooler by bar to be temping at 45F. Observed carnitas in walk-in cooler to be temping at 55-61F. Observed refried beans in walk-in to have a temperature of 54F.

COS: PIC discarded items that were above the 41F safe temperature. CA: time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed hand wash sink next to chip warmer to have a bottle of used liquid inside of the basin. Observed hand sink in back kitchen next to walk-in to be blocked by mop bucket and other cleaning items. Observed employee dumping milk down hand wash sink next to bar area.

COS: PIC discarded items in sink and sanitized. PIC removed items blocking hand sink. PIC sanitized hand sink that was used for dumping. CA: Handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.

-Observed cook wearing gloves while on cell phone in kitchen area. He placed phone back into pocket, without hand-washing and glove change. Then went back to food preparation. PIC stopped employee for proper hand wash and glove change before allowing him continue to cook. Educated PIC on when to wash hands.

511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

Observed bowls being used as scoops in bulk dry seasoning. PIC removed bowls. Educated PIC on having scoops with a handle. Scoops can be stored in food product with handle facing out of food product.

Observed ice scoop in bar area stored on rack next to liquor bottles. Had PIC remove scoop for wash, rinse and sanitize. Educated PIC on proper storage of "in-use" utensils.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed in the reach-in cooler RTE food items stored on bottom shelf below raw shrimp. Observed raw chicken stored above RTE food items (chorizo) in reach cooler. Observed in walk in cooler a bucket of raw chicken stored above fish (tilapia).

CA/COS: PIC corrected storage by moving raw food items to bottom shelves and RTE items at the top shelf.

Observed the multiple food items (cheese, scallops, etc. - see temp observations) reading temperatures 46F- 51F in reach in cooler in kitchen area.

CA/COS: PIC discarded food items (scallops, cheese etc.)

Observed various Fabuloso bottles near food (sugar, spices etc.) in main kitchen area.

RCA: Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

Observed bottle of quat spray stored next to spices. Also, ibuprofen and rubbing alcohol stored next to garlic and bay leaves. PIC removed items. Educated PIC on storage of chemicals in designated area.