Las Palmas 9

Plastic curtains for walk in cooler have build up of debris. Replace or thoroughly clean

Shelves in walk in cooler have accumulations. Thoroughly clean walk in cooler shelves

Most recent inspection report not posted - 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

Inside of keg cooler has accumulations of liquid inside. Empty, Clean, repair to prevent accumulations of liquid/moisture

Observed time temperature control for safety foods in the cooler under the grill cold held above 41 degrees. COS by moving the foods to the walk in cooler.

Observed employee drinking from open cups and stored next to the clean plates. Employees shall drink in closed cups and be stored in designated area . COS by discarding.

Observed paper towels missing at hand sink at the 3 compartment sink. COS by providing paper towels.

Observed several food containers in the walk in cooler and salsa in the ice bath left uncovered. Must cover the foods to protect from environmental contamination/contamination. COS by covering the foods.

Observed the concentration of the sanitizer at the wait station at 0ppm. Must be between 50 and 100ppm. COS by making a fresh solution at 100ppm.

Observed few foods in the walk in cooler stored past disposal date. COS by discarding. Observed red juice in the bar area with expiration date/use by date February 2024. Observed milk not date marked after opening. Must date the milk after opening and be use with in 7 days of opening or sell by date which ever is earlier. COS by writing the dates.

Observed time/temperature control for safety (TCS) foods in grill cooler being cold held at temperatures greater than 41°F. Ambient temperature of cooler was 52.9°F with the temperature of TCS foods ranging between 45-52°F. 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 or below when being cold held. COS by discarding.

Observed rice being hot held in warmer cabinet at 92°F. TCS foods must be hot held at 135°F or above. COS by discarding.

Observed two pans of barbacoa prepared 11/25/23 not cooled to 41°F within 6 hours.

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.

COS by discarding. Person in charge must ensure that proper cooling methods are practiced.

Observed dish machine at bar not dispensing chlorine. Chlorine must dispense at 50 ppm. This machine is supposed to dispense chlorine, however, a jug of quaternary ammonium was hooked up. Person in charge stated that he's been using chlorine test strips and the chemical has been registering however, nothing was registering at time of inspection. When quat test strip was used, one cycle produced 100 ppm and another produced ~800 ppm. COS by sending bar dishes to main kitchen for washing/sanitizing.

NOTE: quat sanitizers typically aren't used for dish machines as the water temperature should be around 72 degrees. EcoLab must come out to service and this issue must be addressed.