LA PASTOR CITA

Observed in both walk-in coolers numerous containers of food (date-marked as prepped on previous days of the week) without covers

CA: Storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

COS: PIC instructed staff to cover all containers of food

Observed chlorine sanitizer being used in spray bottle at 3-compartment sink and sprayed directly onto food-contact items like dishes and storage containers. Chlorine level exceeded test-strip range (more than 200ppm).

CA: Chlorine sanitizer should be between 50-100ppm for food contact surfaces

COS: PIC informed staff to dilute product. Inspector shared 3-compartment sink set up and washing instructions in Spanish.

Observed chlorine sanitizer being used in unlabeled bottle at 3-compartment sink and sprayed directly onto food-contact items.

CA: 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: PIC informed staff to label bottle

Observed raw, frozen pork belly being washed in the sink labelled as the vegetable sink. Staff informed PIC that the sign is old and they wash meat in this sink. No other designated sink for produce was found. Recommended using 2nd 1-compartment sink next to handsink for produce after cleaning and washing (contained soap and buckets at time of inspection, sink was unlabeled).

CA: Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. 3. Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated, or cooled after cooking in the sink if the sink is cleaned and sanitized before ready to eat food is placed in the sink and again before washing whole, raw fruits and vegetables. This does not apply to ready to eat food that is served as raw or undercooked animal foods.

COS: PIC informed staff that there must be a separate sink for produce from where meat is washed or thawed. Placed inspector-provided produce sign on sink.

Observed vegetable sink being used as to store unclean dishes. CA: unclean dishes must be placed in 3-compartmetn sink to be washed, rinsed and sanitized. Vegetables sink is only to be used to wash produce

Observed dished stacked wet.CA: dishes must be airdried before being stacked together on dish rack.

Observed several wiping clothes being stored on prep top counter after use instead of being stored back in sanitizer water. Informed PIC that wiping cloths should be stored in Sani bucket when not in use. COS-Cloths placed in Sani buckets

Observed several TCS foods in WIC and on Prep top cooler cold holding above 41F (see *asteriks on temperature log). COS - items were moved to rear WIC to coold down to proper temperature.

Facility does not have a current CFSM. Owner stated they will sign up for SERV safe class for next week.

PIC unable to provide/explain an employee health agreement within the facility. COS - provided PIC with EH employee health agreements copies for employees to sign.

Observed multiple chemical spray bottles not labeled with name of chemical inside. Informed PIC that any chemical outside of its original container must be labeled with what it is.

Observed salt, sugar, oils, and other spices outside of their original containers not labeled with common name of food. Informed PIC that all items outside of their original containers must be labeled with common food item name.

Observed raw squid thawing in stagnant water and not continuous running water. COS - PIC placed squid under running water to thaw properly.

Observed gap at the bottom of the back door coming into facility. Informed PIC to by a sealant to prevent pest from entering facility.