La Patrona Restaurant

EHS observed personal water bottles on table next to ice maker in the kitchen.

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.

C/A: PIC was informed that employees will need to only drink out of single-use cups w/straw while in the kitchen, personal items must be stored in a separate location where it cannot be spilled onto the food.

EHS observed no paper towels in dispenser at the handwashing sink.

511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

C/A: PIC was informed that the handwash sink must be stocked with paper towels at all times.

EHS observed lack of datemarking throughout the facility.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

C/A: PIC was informed that datemarking will need to be implemented in order to ensure food is disposed of when needed.

EHS observed ground beef thawing in left side of three-compartment sink.

11-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, 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

C/A: PIC was informed that ground beef can be thawed under running water, but must be done in the design

Observed a 20 Coke bottle sitting over prep table. All employee beverages must me in single service cup with a lid and straw and placed in an area that will not cause contamination if spilled. PIC moved it an appropriate location.