PONCE CAFE SPORTS BAR

Observed RTE food (fresh asparagus) cold held in the 1 door reach in cooler with a organic slimy substance. CA: CA:Condition. Food shall be safe, unadulterated, and honestly presented. COS: PIC discarded the foods.

Observed multiple dishes with grease and food buildup being stored clean on a shelf and above the 3 compartment sink. CA:Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC removed the dirty dishes to be washed rinse and sanitized.

Observed multiple nets flying in the bar area near the 3 compartment sink. CA: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. PIC must provide pest control documents to the inspector within 3 days.

Observed a TCS food (cooked noodles) and bread dough cold holding in the reach in cooler with organic like growth substance. CA:Condition. Food shall be safe, unadulterated, and honestly presented. COS: PIC discarded the foods.

Observed TCS foods(sliced tomatoes, alfredo sauce) cold holding above 41F in the prep top cooler. CA:Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. PIC was advised the all TCS food must be cold held at 41F or below. COS: PIC discarded the food and will have the prep top cooler serviced by a licensed repair technician.

Observed the facility with no sanitizer to sanitize the dishes after washing at the 3 compartment sink or for a sanitizing bucket. CA: Hot Water and Chemical-Methods(P) (b) Hot Water and Chemical. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in:

1. Hot water manual operations by immersion for at least 30 seconds in water at a temperature of 171°F (77°C) or above; P

2. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator; P or

3. Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing:

(i) Except as specified under paragraph 3(ii) of this subsection, an contact time of at least 10 seconds for a chlorine solution specified under subsection (6)(n)1 of this Rule; P

(ii) A contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF (24ºC); P

(iii) A contact time of at least 30 seconds for other chemical sanitizing solutions; P or

(iv) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization. PIC will go to the nearest store to buy an EPA registered sanitizer by the end of day.

Observed TCS food( sliced tomatos, alfredo sauce, cooked pasta) with no proper date on food held more than 24 hours. CA: A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. COS: PIC date marked the food.

Observed rat poising being store in the veggie prep sink with other equipment. CA: Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: PIC removed the rat poisoning and place it in the designated storage area.

Observed the grease and dirt buildup in the main kitchen on the non-food/food contact surfaces (shelves, prep top cooler, walls, veggie and meat sink) and equipment. CA:Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC will have 5 days to clean the facility of accumulation of grease and debris buildup.

During the inspection, there were 2 employees present. Bar employee and kitchen employee. Kitchen Employee was asked questions as it relates to cooling, Temperatures, food storage, and sanitizing food contact surfaces. However, employee was unable to answer any questions effectively to show active managerial control. Corrective Advisement (CA): PIC and designated PIC shall be able to respond to questions that shows knowledge as it relates to cooling cold holding, explaining the correct procedures for cleaning and sanitizing utensils and food contact surfaces of equipment, and maintain the food service establishment in a clean condition and in good repair.

Observed chicken wings cooling on countertop.

COS: Employee moved wings to reach in cooler advised of proper cooling methods. and provided "just Cool it"

Observed standing water in bottom of reach in cooler.

Advised equipment shall be kept clean an free of accumulations to prevent contamination.