EL NOPAL MEXICAN RESTAURANT

Observed container of limes stored directly in ice used for customer consumption in bar area.

C/A: ice Used as Exterior Coolant, Prohibited as Ingredient. Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment.

COS: PIC removed container of limes from ice and dumped ice bin

Observed bottle of sauce stored directly in container of shredded lettuce in prep cooler. C/A: Food must be stored to prevent contamination COS: PIC removed sauce bottle from lettuce at time of inspection and discarded contaminated lettuce.

Observed food employee eating sweet bread on the small reach-in cooler (RIC) located in the main kitchen/service line area. C/ A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Food employee stopped eating and EHS and PIC discussed designated areas.

Observed ice inside ice bin at bar stored uncovered. Observed a plate of pork tamales stored uncovered in the prep top cooler located in the main kitchen/service line area. Observed a container of cut lemons stored uncovered on the counter in the server/drink station area.

C/A: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination

COS: items covered

Observed black build-up along the interior of ice machine located in the server area of main kitchen. C/A: Clean all food contact surfaces; maintain surfaces and equipment shall be clean to sight and touch. COS: ice machine turned off, ice removed, and ice machine cleaned with a sanitizing (chlorine) solution at 100ppm and allowed to air dry

Observed scoop stored in ice bin in server area and sugar container in server area with handle in contact with food. C/A: 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;

COS: scoops stored properly

Observed ice inside ice bin and limes in ice bin at bar stored uncovered, exposed to potential contamination.

C/A: Unless food is cooling. all food must be stored covered to protect from contamination.

COS: Items covered.

Observed black accumulations along interior and lid of ice bin in server area of main kitchen. Observed black slime in drink gun nozzles in bar area of facility.

C/A: Clean all food contact surfaces; maintain surfaces and equipment shall be clean to sight and touch.

COS: All items cleaned during the inspection.

Observed food items removed from original containers stored in unlabeled food containers in RIC in main kitchen.

C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

COS: All items labeled

1. Observed chlorine sanitizer bucket stored directly on the floor in main kitchen.
2. Observed wiping cloths stored in chlorine sanitizer measuring 200ppm in main kitchen.

C/A: 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.

Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

COS: Sanitizer diluted to 50ppm and bucket stored off floor.

Observed scoop stored in ice bin and rice container in main kitchen with handle in contact with food.

C/A: 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).

COS: Scoops stored properly.

Observed several dishes stacked, wet nested along clean utensil/equipment storage racks in dishwasher area of main kitchen.

C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed 4- heavility scored, stained cutting boards stored along shelving in main kitchen area.

C/A: Replace/ re-surface cutting boards; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed uneven, damaged floor in WIF in main kitchen creating trip hazards and unsafe condition.

C/A: Repair floor; All physical facilities shall be maintained in good repair.

Observed blown bulb/inoperable lighting in salsa cooler along front food service area of facility.

C/A: Repair lighting in unit; At least 20 foot candles of lighting shall be provided inside equipment such as reach-in and under-counter refrigerators.