SANTO

OBSERVATION: Time temperature control for safety food holding above 41 F in the prep top cooler and on ice bath (salsa). See* COS- products placed on ice and properly surrounded by ice to cool, sour cream from 1-13-26 discarded. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

OBSERVATION: 0ppm chlorine present on food contact equipment being mechanically washed. CA: 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, an shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart at 50ppm. COS-dishmachine usage for sanitizing discontinued and manual dish sink set up to sanitize with 100ppm chlorine.

OBSERVATION: Interior of the ice machine is unclean with black build-up CA: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS- ice was covered and top portion was cleaned and sanitized.

OBSERVATION: Bartender and female cook observed wearing a watch and bracelet (respectively).
Bartender removed watch.
CA: 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.

OBSERVATION: Food handler hair that is longer than 1/2 inch preparing beverages and food without proper hair restraint.
CA: 1. 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.

OBSERVATION: Chips in the storage room in black bags, not designed for food storage. Chicken enchilada stored on a plate and covered with a "Thank You" bag. CA: General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. DISCUSSED with PIC to use only foodgrade packaging/containers for food/beverages/ice.

OBSERVATION: Interior of the beer cooler has an accumulation of water build-up. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Except when washing fruits and vegetables or as specified under subsection (a)4., 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. OBSERVED food handler cutting tomatoes with bare hands. COS- tomatoes discarded. Discussed with the PIC that a barrier between hands and rte food must be provided.

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. OBSERVED: spray bottle improperly labeled (Fabuloso was the chemical in another bottle). Unlabeled chemical in spray bottle at the kitchen handsink. COS- chemical discarded in unlabeled bottle and unknown chemical was discarded.

Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans;Pf (ii) Separating the food into smaller or thinner portions;Pf (iii) Using rapid cooling equipment;Pf (iv) Stirring the food in a container placed in an ice water bath;Pf (v) Using containers that facilitate heat transfer;Pf (vi) Adding ice as an ingredient;Pf or (vii) Other effective methods OBSERVED large containers more than 4 inches of refried beans and cooked rice being cooled in ice with ice not surrounding or touching the containers. COS- Ice added and product was stirred more often Discussed with PIC that metal pans, ice as an ingredient for the beans, chill paddles would be beneficial and to retrain team members on cooling methods and time

1. Except as specified in paragraphs 2. through 5. of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.
2. The requirements in paragraph 1. of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.
3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.
4. Except as specified in paragraphs 2. and 5. of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1. of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1-inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means.
5. The requirement in paragraph 4. of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. OBSERVED: Doors between the patio dining & main dining room are open without an air curtain.
   COS- air curtain turned on

The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises OBSERVED: flies inside of the kitchen area. PIC informed to cover food and utensils and staff complied