LA PARRILLA MEXICAN RESTAURANT

OBSERVED SEVERAL TCS FOODS (DISTINGUISHED BY ASTERISKS "**" BELOW) COLD HOLDING ABOVE 41F IN PREP TOP COOLERS, COOLER DRAWERS & COOLER IN MAIN KITCHEN AREA

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: ALL FOOD DISCARDED AND REPLACED AT 41F OR BELOW

OBSERVED MULTIPLE TCS FOODS HELD ON TPHC (CHIHUAHUA CHEESE, PICO, PORK, BIRRIA, BRISKET, RAW STEAK, BURGER PATTIES) IN PREP TOPS AND COOLER DRAWERS IN MAIN KITCHEN WITH DISCARD TIMES OF 3PM FOR SERIVCE BEYOND 4:30PM

C/A: ALL TCS FOODS HELD ON TPHC SHALL BE USED/DISCARDED BY THEIR DISCARD TIME

COS: ALL FOODS DISCARDED AND REPLACED WITH FOODS AT 41F OR BELOW

Observed bulk containers of tortilla shells/bowls stored along shelves uncovered in main kitchen; observed food stored in prep top unit without lid in main kitchen.

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

COS: All food items covered.

Observed in-use dish machine at bar along front food service area dispensing chlorine at less than 50ppm.

C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall be maintained within 50-100ppm

COS: Dishes moved to main kitchen to be sanitized in dish machine/3-compartment sink.

Facility must not utilize bar dish machine for sanitation until serviced to provide chlorine at within 50-100ppm.

1. Observed several bowls without handles stored inside bulk seasoning containers along shelving in main kitchen and in food (corn and vegetables) in WIF in main kitchen.
2. Observed utensil handles in contact with food (lemons and dry mix) in food containers along prep tables in 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).

Observed several dishes wet nested, stacked along dish rack in ware washing area and prep area in 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 plastic trash bags stored in sink of hand-wash station in ware-washing area 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: Trash bags removed and sink accessible.

Observed several employees conducting food preparations in main kitchen wearing watches and bracelets.

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 several dishes wet nested, stacked along dish rack in ware washing area and prep area in 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 no soap at bar hand-wash station and hand-wash station in dishwashing area of main kitchen.

C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

COS: Soap supplied

1. Observed container lid in hand-wash station in dishwashing area of main kitchen.
2. Observed server rinsing silverware in hand-wash station near server cooler in main kitchen.

C/A: A handwashing facility may not be used for purposes other than handwashing.

COS: items removed and hand-wash stations cleaned.

Observed several food items in warmer cabinet and in bar coolers stored uncovered, exposed to contamination.

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

COS: All food items covered.