DON DIEGO RESTAURANT

Observed 3-unlabeled chemical spray bottles in main kitchen and front food service area.

C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

COS: All chemicals labeled.

Observed large package of raw pork defrosting in stagnant water in 4-compartmment sink 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; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

COS: Approved method used.

1. Observed raw chicken and beef stored above ready to eat sauces and tortillas in Baine-marie cooler in main kitchen.
2. Observed 3-cases of raw shell eggs stored above vegetables in RIC in main kitchen.
3. Observed cooked frozen chicken stored below large amounts of frozen raw chicken in RIF in main kitchen.

C/A: All raw foods must be stored below ready to eat food to prevent cross contamination.

COS: All food rearranged correctly.

Observed TCS foods (rice and homemade tomato sauce) hot holding below 135F in main kitchen.

C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control TCS food shall be maintained at 135°F (57°C) or above.

COS: Rice reheated to above 165F then placed back in crock and tomato salsa placed on TPHC.

Observed several TCS foods cold holding at above 41F in main kitchen (see asterisks).

C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 41°F and below.

COS: PIC advised that temperatures fluctuated due to lunch rush. All food items placed in ice bath in cold holding units.

Observed facility utilizing pH test kit for Quaternary Ammonium sanitizer in main kitchen.

C/A: Obtain QAC test kit; Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.