CASA VIEJA RESTARUARNT

Observed salsa and hot dogs stored directly below raw chicken inside of the prep top cooler of the main kitchen.

Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) 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;

Food service employee arranged food so that the raw chicken was now on the bottom shelf of the prep top cooler.

Observed multiple dishes in the main kitchen stacked wet in the main kitchen.

Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.
2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted.

Discussed with PIC to make sure food service employees stack dishes in a way that allows for proper air drying.

Observed TCS foods in the prep top cooler across from the grill above 41°F, including eggs at 53°F and salad at 59°F.

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. P

Person in charge moved the eggs to a cooler for rapid cooling and replaced them with pre-chilled eggs from the walk-in cooler; salad was placed on ice to rapidly chill, and previously cooked beef prepared the day before was voluntarily discarded.

Observed ambient temperature of prep top cooler that is located in the main kitchen with an ambient temperature of 48.3 degrees Fahrenheit.

Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf

Discussed with person in charge that the prep-top cooler needs to have a service order that indicates it will be repaired or repaired a week from today before using again.

Observed cutting boards and bowls stored as clean with food debris build up. COS- cutting boards and bowls were moved to dish pit

Observed 2 spray bottles without common name label. COS- bottles were labeled with common name.

Observed scoop store inside rice on steamtable in main kitchen. Food with their handles above the top of the food and the container. COS- Cook removed scoop from rice.

Observed shelves through out main kitchen with debris build up. Advised to deep clean all shelf units.

Observed serval tiles through out main kitchen disrepair. Advised to have replaced.

Observed cell phones stored in main kitchen on prep top. COS- cell phones were moved to lockers.