MI OAXAQUENA

Observed the blade of the knife touching the unclean portion of the wall of the prep top cooler. COS: Person in charge relocated knives to 3 compartment sink. CA:Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed one container of salsa(green)prepped yesterday cold holding at 48F in double door reach in cooler. TCS food item did not reach 41F within the total 6 hours from 135F to 41F when cooling. COS: TCS food items were voluntarily discarded. CA:

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

Advised to cool in smaller containers in ice bath. Advised to use designated produce sink for cooling salsas and TCS foods.

Facility does not have the most current inspection posted for display. CA: 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed food employee enter main kitchen/walk in cooler from the exterior of the building and don gloves without washing hands. COS: Food employee removed gloves and washed hands.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

Observation: Observed one container of cooked black beans cold holding at 50F in walk in cooler. Observed one small container of cooked beef cold holding at 51F in prep top cooler. Two employees stated both items were cooked from yesterday. TCS food items did not reach 41F within the total 6 hours from 135F to 41F when cooling. TCS food items were voluntarily discarded. CA:

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

Upon arrival, observed no soap at hand sink in the main kitchen. Soap dispenser was directly on the floor. COS: Employee added soap to soap dispenser and re-attached to wall. CA: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed no paper towels at the hand sink in the main kitchen. COS: Paper towels were placed. CA: 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

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Observed employee wash hands at the designated vegetable sink with no soap.CA: Instructed employees to wash hands at the designated hand sink.

Observed a non-EPA registered chlorine sanitizer used in the main kitchen. COS: Employee provided EPA-registered disinfectant from storage. Discussed with employee to use EPA registered disinfectant for ware washing.

CA: A 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.

Observed the chlorine sanitizer test above 200ppm located in the middle compartment of the 3-compartment sink. Discussed with person in charge to use chlorine test strip to ensure sanitizer is in range of the manufacturers instructions. Discussed with person in charge the process of washing, rinsing, sanitizing and air drying utensils/equipment. COS: Person in charge remade chlorine sanitizing solution and tested at 50ppm chlorine.

CA: Poisonous or toxic materials shall be used according to:

(i) Law and this Chapter;

(ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, P

(iii) The conditions of certification, if certification is required, for use of the pest control materials, P and

(iv) Additional conditions that may be established by the Health Authority; and

2. Be applied so that:

(i) A hazard to employees or other persons is not created, P and

(ii) Contamination including toxic residues due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, and single-service and single-use articles is prevented, and this is achieved by: P

(I) Removing the items, P

(II) Covering the items with impermeable covers, P or

(III) Taking other appropriate preventive actions, P and

(IV) Cleaning and sanitizing equipment and utensils after the application. P

Observed 3 packages of tortilla stored directly next to raw, shell eggs in walk in cooler. Observed cooked, ready to eat foods (beef head, beef tongue and chorizo) stored directly below raw chicken. Observed raw chicken stored directly next to raw beef (costilla). COS: PIC reorganized walk-in cooler based on minimum cooking temperature.

Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

Unable to verify the food employees and conditional employees responsibility to report information about their health and activities as they relate to disease. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Provided employee health reporting agreement (Spanish)

PIC not able to provide written procedures for fecal/vomit events. When PIC verbally stated procedures, PIC indicated a non- EPA approved disinfectant for Norovirus.PIC purchased an EPA approved disinfectant for Norovirus.

A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Facility did not have an EPA approved sanitizer. COS:PIC purchased an EPA approved sanitizer. CA:A 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

Facility has a balance due for unpaid fees for food service permit. Emailed invoice.

Observed several blades of knives with food debris stored clean. CA: Equipment food contact surfaces and utensils shall be clean to sight and touch. COS: PIC relocated knives to be washed, rinsed and sanitized.

Observed a chlorine sanitizer that is intended to use for santizing dishes with no EPA registration number. Ca: A chemical sanitizer used in sanitizing solution for a manual operation at contact time shall be used in accordance with the EPA-registered label use instructions. COS: PIC purchased an EPA approved disinfectant safe for food contact surfaces.