BRISAS DE TELA RESTAURANT II

Observed, in 2 door reach in cooler in main kitchen, raw beef steak stored behind container of milk. Observed raw pork chops stored behind cheese and ranch dressing. C/A: Food shall be protected from cross contamination by arranging food in equipment so one type of food does not cross-contaminate and separating ready-to-eat food from raw. COS: PIC moved raw pork chops to bottom shelf and moved milk to top shelf.

Observed in both handwashing sinks, utensils or items blocking handwashing sink from being used my food employees. C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: PIC moved cutting board that was blocking handwashing sink and strainer that was in other handwashing sink.

Observed handwashing sink next to 3 compartment sink did not have a hand drying provision or paper towels. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual paper towels or continuous individual clean towel. COS: PIC placed paper towels at handwashing sink.

Observed package of raw chicken thawing in prep sink in sitting water. C/A: Time/temperature control for safety food shall be thawed completely submerged under running water with a water temperature that does not exceed 70°F with sufficient water velocity to agitate and float off loose particles in an overflow. COS: PIC turned on cold water

Inspection report from 3/2024 posted in facility, not most recent report. C/A: Post most recent inspection report in public view.

Observed food employees enter establishment upon opening and begin work without washing their hands first. C/A: 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 COS: Hands washed. PIC educated employees on when to wash.

Observed several dishes sitting inside hand washing sink of main kitchen. C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Removed

(1)Observed mold-like build up inside ice machine (behind front counter). (2)Observed heavy grease accumulation to a drip above stoves and fryers of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch Correct within 72 hours

Observed mold-like build up inside ice machine (behind front counter). C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct within 10 calendar days.

Observed raw beef stored above RTE milk and jalepenos in reach in cooler (main kitchen). C/A: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat food. COS: Items rearranged.

Observed employee touching ready-to-eat avocado, tortillas, and cheese with bare hands in main kitchen. C/A: Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: Food employee put gloves on.

Observed shredded cheese on counter top and large pots of soup in WIC cold holding above 41F. (main kitchen). C/A: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below at all times. COS: Soups discarded. Cheese was placed back into fridge. PIC stated the cheese was recently removed from fridge,

Observed large cutting board inside hand sink in main kitchen. C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Removed

Observed package of raw chicken thawing under ambient temperatures in main kitchen. C/A: time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
2. Completely submerged under running water COS: PIC instructed food employees to place the chicken under running water.

Observed raw chicken in RIC 1 stored above milk and beef. C/A: . Food shall be protected from cross contamination by:

(i)separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (II) Cooked ready-to-eat food; and (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (III) Preparing each type of food at different times or in separate areas; (iii) Cleaning and sanitizing equipment and utensils;

COS: PIC moved raw chicken to bottom.

Observed large cutting board inside handsink in main kitchen. Observed handsink near 3 compartment sink blocked by boxes.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
2. A handwashing facility may not be used for purposes other than handwashing. COS: PIC removed obstructions.

Observed can opener blade with black encrusted debris and build up stored as clean on its holder. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Washed rinsed and sanitized