Hacienda Vieja Restaurant

Observed glassware at bar stored face down on dirty shelving in reach-in cooler. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Shelves must be cleaned and sanitized and glasses must be rewashed.

Observed sanitizer bucket storing wiping cloths at a concentration of 0 ppm quat. Must store wiping cloths in a concentration of 200-400 ppm quat. COS by making new solution at a concentration of 400 ppm quat.

Observed cup racks stored directly on floor in dish pit area. Also observed several kegs in beer cooler stored directly on the floor, and a dump bucket stored directly on the floor at the bar. Must store all equipment at least 6 inches off the floor. Health Authority suggests to get movable carts that are at least 6 inches high.

Observed minimal build up of rust & debris on shelves in walk in freezer. Must clean non food contact surfaces at a rate that precludes soil accumulation. Must clean walk in freezer shelves.

Observed employee wearing single use gloves handle trash, then proceed to engage in food prep without changing gloves in between. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P COS by changing gloves.

Observed employee use spatula for handling raw meats to place cooked chicken from the grill onto a customer's plate. Must use separate equipment for handling raw meats and cooked meats. Food was served before Health Authority could stop it. Health Authority recommends using spatulas with a bright colored handle for handling raw meats on the grill, and a separate clean spatula to place onto customer plates.

Observed container of raw chicken stored on walk in cooler shelf above ready to eat items. Must store raw meats based on their final cook temperature, with poultry products on the bottom. COS by moving chicken.

Observed queso hot held in steam table at temperatures below 135°F. All time/temperature control for safety (TCS) foods must be hot held at 135°F or above. After discussion with PIC, it was determined queso had been out of temperature for more than 4 hours. COS by discarding. Health Authority had PIC bring out more queso from the walk in cooler to demonstrate on how to properly reheat queso. Health Authority suggests filling container only half way with queso during the reheating process, and stirring frequently.

Observed chicken not cooled to 70°F within 2 hours in walk in freezer due to improper cooling methods. The cooling process started around 1:00 PM, and the chicken was 115°F at 4:00 PM. Must cool down any TCS items from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. COS by reheating chicken to 175°F to start the cooling process over again. Health Authority emailed PIC a handout on proper cooling methods, and also suggests to place chicken in smaller containers on ice baths and to stir with ice wand frequently during the cooling process. Health Authority also highly recommends cooling logs.

Observed food left uncovered in reach in cooler in main kitchen area and ice bin under soda dispenser uncovered while not actively being used. Food must be covered when not actively being used to prevent overhead contamination. Must cover items when not in use. COS by putting on lids.

Observed plates with debris stored as clean under prep counter across from ice machine, and on metal shelf next to steam table. Food contact surfaces must be clean to the sight and touch. COS by covering top plates with saran wrap.

Observed knives with debris on them, stored as clean on knife rack across from walk in cooler. Food contact surfaces must be clean to the sight and touch. COS by placing knives in dish area to be rewashed.

Observed most current inspection report (54 U) not posted in public view. 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. Must display inspection report

Observed significant rust around the seal of several cans of pineapples stored on rack near dish pit area. Also observed a dent compromising the hermatic seal of the can. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf Must store dented or rusted cans in a separate area, with a label stating "Do not use" if planning on returning to supplier. COS by moving cans.

Observed queso not reheated to 165°F within two hours. Initial temp at 1:45 was 41F, temp at 2:40 was 62F, temp at 3:13 was 100F, and final temp at 3:45 was 105F. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. COS by discarding.

Observed birria meat left sitting outside of temperature control and temping 67°F. TCS foods must be cold held at 41°F or below. COS by moving to walk-in.

Observed queso being hot held in steam table at 109°F. Queso must be hot held at 135°F or above. COS by discarding.

Observed salsa cooked at 10:30 not cooled to 70°F within 2 hours of reaching 135°F. Salsa was 84°F three hours later. 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.

Observed food left uncovered in reach in cooler in main kitchen area, large bins of tortilla chips uncovered, and ice bin under soda dispenser uncovered while not actively being used. Food must be covered when not actively being used to prevent overhead contamination. Must cover items when not in use.

Observed several time/temperature control for safety (TCS) food in reach-in coolers not date marked. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by putting dates on food. Any items not dated on future inspections will be discarded.

Observed plates stored on shelf under steam table with debris on them. Food contact surfaces must be clean to the sight and touch. COS by inverting plates and washing the plates with debris.

Observed clean dishes stored in containers with debris in them. Food contact surfaces must be clean to the sight and touch. COS by rewashing dishes and containers.

Observed mold build-up in both bulk ice machines. Ice machines must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations. Health Authority recommends monthly cleaning.

Observed PIC use thermometer to temp salsa without sanitizing the probe beforehand. Food contact surfaces shall be sanitized before using a food temperature measuring device. Must sanitize probe before and after taking temperatures.

Observed salsa (cooked) cooling in large, deep container and stored covered in walk-in. 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

COS by discarding as salsa did not cool within required time.

Observed ice scoop stored directly on top of the ice machine on dirty surface. Food contact surfaces must be protected from miscellanous sources of contamination. COS by rewashing ice scoop.

Observed clean dishes being wet stacked in main kitchen area, and clean cups wet stacked next to soda dispenser. All dishes must air-dry before stacking. COS by separating dishes and cups to air dry.

Observed no quat test strips for sanitizer used in dining area. This was noted on previous inspection but not corrected. Must obtain.

Observed substantial mold and debris build-up on food storage shelves in walk-in. Shelves must be cleaned.

Observed time/temperature control for safety (TCS) food in walk-in cooler being cold held above 41°F. Ambient temperatures of walk-in was 43 with temperature of TCS foods ranging between 43-47°F. TCS foods must be cold held at 41°F or below. COS by discarding. PIC turned down temperature of cooler and called someone to service.

Observed queso sitting outside of steam table and temping 116°F. Queso must be hot held at 135°F or above. COS by reheating and placing in steam table.

Observed stuck on debris on clean dishes in cook area and on dish shelf in warewash area. Dishes must be clean to the site and touch. Person in charge (PIC) must ensure that this is are being inspected after being washed. COS by rewashing all dishs.

Observed no test strips for quat sanitizer used on table tops. Must obtain to ensure concentration is between 150-400 pppm.

Observed mold and debris build-up on food storage shelves in walk-in. Shelves must be cleaned.

Observed time/temperature control for safety (TCS) food on prep top/reach-in cooler (RIC) and in walk-in cooler being cold held at temperatures greater than 41°F. Ambient temperatures of prep top/reach-in unit was 48.6°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. COS by creating ice bath in unit for new products.

NOTE: If unit cannot be fixed and maintain minimum cold holding temperature then cooler must be replaced.

Observed black mold along the interior portions of both bulk ice machines. Must discontinue use of ice and empty, clean, and sanitize dish machine. Must increase cleaning frequency at a rate that precludes mold accumulations. Health Authority recommends cleaning ice machine weekly or bi-weekly at the minimum.

NOTE: In addition to having a servicer come out and deep clean ice machines quarterly, machines must also be routinely cleaned in-house. Mold grows in moist environments and can accumulate within a few weeks.

Observed areas of low grout holding standing water throughout entire kitchen and bar area. All areas of low grout must be regrouted.

Observed 3 pans of queso cheese not reheated to at least 165°F. Pans were placed directly in bain-marie after removal from walk-in.

511-6-1.04(5)(h) - Reheating for Hot holding (P) (h) Reheating for Hot Holding.

1. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. P

2. Except as specified under paragraph 3 of this subsection, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and then allowed to stand covered for 2 minutes after reheating. P

3. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F (57°C) for hot holding. P

4. Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F and 165°F and 41°F and 135°F for commercially processed food, may not exceed 2 hours. P

COS by reheating to at least 165°F.

Observed time/temperature control for safety (TCS) food on prep top/reach-in cooler (RIC) being cold held at temperatures greater than 41°F. Ambient temperatures of prep top/reach-in unit was 50°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. COS by discarding and creating ice bath in unit for new products.

Observed sour cream being improperly cold held on ice at 70°F. Person in charge must ensure that proper ice baths are being made. COS by discarding.

Observed cooked pork left sitting out at room temperature in grill area. Once food is cooked, it must be immediately served, hold held at 135°F or above, or cooled to 41°F or below. Also observed chicken broth prepared around 8am left sitting at room temperature (81°F) COS by reheating pork and discarding chicken broth.

Observed black mold along the interior portions of both bulk ice machines. Must discontinue use of ice and empty, clean, and sanitize dish machine. Must increase cleaning frequency at a rate that precludes mold accumulations. Health Authority recommends cleaning ice machine weekly or bi-weekly at the minimum.

Observed chlorine sanitizer at dish machine dispensing at 10 ppm. Chlorine must dispense at 50 ppm. COS by priming dish machine.

Observed live roach crawling near floor drain in main kitchen. Must call pest control to come service. Must increase frequency of pest control until issue is resolved.

Observed two large areas of missing tile holding standing water at floor drain in center of kitchen. This is attracting live insects. Tiles must be repaired immediately.

Observed areas if very low grout holding, some holding standing water, throughout entire kitchen/warewash area and bar. Floors must be regrouted within 60 days.