RESTAURANTE EL QUETZAL

Observed fried chicken and French fries stored on the countertop, and shell eggs stored beneath a countertop across from the fryers, all held without time as a public health control. Measured temperatures were 64°F (fried chicken), 59°F (French fries), and 75°F (shell eggs).

Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf
2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf

Food service employee stated that the fried chicken and French fries were prepared at 9:00 a.m., and that the shell eggs were placed under one of the counters around the same time in the main kitchen; both items were voluntarily discarded.

Observed three wiping cloths stored on countertops throughout the main kitchen and two wet wiping cloths stored inside sanitizer bucket with no sanitizer solution.

Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. . Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n);

PIC placed wet wiping cloths in sanitizer buckets and the sanitizer bucket without proper sanitizer solution was remade.

Observed no covered trash can for women's restroom.

Toilet Room Receptacle, Covered (C) (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Discussed with PIC to obtain covered trash can for women's restroom.

Observed wet wiping cloths stored on the prep top cutting board of the main kitchen.

Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. . Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

PIC made a sanitizer bucket with a solution of 200ppm chlorine to store wiping cloths.

Observed several dead bugs in area near dish machine and front service area. CA: Removing Dead Insects, Rodents, and Other Pests. Dead insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Observed floors unclean with debris. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.