CASA GRANDE

1. Observed employee preparing and handling food in main kitchen wearing a bracelet.
2. Observed employee slicing limes wearing a watch in bar area of facility.

C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed employee preparing and handling food in main kitchen grill area with facial hair longer than 1/2 inch.

C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed no posted CDPH inspection report posted in drive thru window of facility.

C/A: Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

COS: Report posted.

1. Observed employee wash cooking utensil at hand-sink in grill area of main kitchen.

2. Observed trashcan blocking access to hand-wash sink in server area of main kitchen and bar. C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

3. A handwashing facility may not be used for purposes other than handwashing.

COS: Hand-sinks accessible and employee made aware of hand-sink uses; sink cleaned.

Observed multiple containers of tortilla bowls and shells stored uncovered along shelving area in main kitchen; observed food items stored along large steamtable without covers in main kitchen.

C/A: Unless actively cooling, all food must be stored covered.

COS: All foods covered.

Observed in-use display dessert cooler along front food service area cold holding at above 41F.

C/A: Repair unit; Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

*TCS foods tempted at 42F by EHS; all food moved to WIF in main kitchen. Unit must not be used until serviced to maintained 41F and below. *

Observed shelving in several areas in WIC#1 in main kitchen soiled with organic accumulations.

C/A: Clean equipment; Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed black accumulations along interior lip of ice machine in main kitchen. Observed black and pink accumulations along interior of ice bin lid in bar and server area near drive thru.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All equipment cleaned and sanitized.

Observed bowls without handles stored in food in Baine-marie coolers in grill area of main kitchen.

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: Bowls removed.

Observed multiple containers of tortilla bowls stored uncovered on a shelf in the mian kitchen. Observed corn and queso stored uncovered in the warmer cabinet in the main kitchen. C/A: Food shall be stored covered in order to prevent the possibility of contamination. COS: Items covered.