CASA BLANCA RESTAURANT

Observed raw shell eggs stored directly above dough mixture inside of walk in cooler. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - 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 re

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 and When switching between working with raw food and working with ready-to-eat food; Before donning gloves to initiate a task that involves working with food . Observed food worker removing raw bagged beef stored in the vegetable prep sink into walk in cooler and touching other soiled surfaces changes gloves to place ready to eat shredded lettuce in a food storage container before washing Hands. COS: Food worker voluntarily discarded shredded lettuce and washed hands before donning on new gloves.

Food shall be safe, unadulterated, and honestly presented. Observed a quarter gallon of whole milk stored directly in ice for customer consumption in ice bin in bar area. COS : Food worker discarded said ice.

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. Observed three, one gallon containers of whole milk tested at 44F, four , one gallon bags of bean and cheese filling tested at 44F, five , one gallon bags of cheese filling tested at 45F and one , five gallon container of in house prepared salsa tested at 44F . All food items were placed in the 2-door reach in cooler, in rear food storage area two days and one day respectively, prior to inspection. COS: PIC discarded said food items.

Using a Handwashing Sink. A handwashing facility may not be used for purposes other than handwashing. Observed food worker using hand wash sink to discard customer beverages in bar area. COS:PIC was educated on the proper use of hand wash sinks.

Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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. Observed establishment does not have established 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 establishment. COS: PIC was educated on obtaining the required procedure or obtaining a clean up kit.

Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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. Observed containers of shredded cabbage and carrots, cooked refried beans, yuca and chicken stored uncovered in walk in cooler in main kitchen. COS: PIC covered said food items.

Equipment food-contact surfaces and utensils shall be clean to sight and touch. Observed an accumulation of black organic matter on top interior surface area of ice machine , with ice used foe customer service. PIC was educated on cleaning said equipment on a frequent schedule to avoid any accumulation or organic matter.

Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires date marking shall be discarded if it: Is in a container or package that does not bear a date or day. Observed one, five (5) gallon container of In house prepared Salsa and four, five gallon containers of ready to eat shredded Cabbage and carrots all stored in 2 door reach in cooler with no date marked on said containers. As per PIC , all food items were made one day prior to inspection. COS: All food items were discarded by PIC.

Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Using containers that facilitate heat transfer. Observed improper cooling methods used to cool TCS foods, assorted TCS fillings for pupusa were observed in plastic containers and not completely submerged in ice bath on food prep table in main kitchen, refried beans stored in a five gallon plastic container in walk in cooler, in house prepared salsa stored in one gallon plastic container and nine tightly packed one gallon bags of assorted TCS pupusa filling in two door reach in cooler. COS: PIC was educated on appropriate cooling methods and rearranged food items and discarded TCS food items stored in two door reach in cooler.

Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water:3. As part of a cooking process if the food that is frozen. Observed three bags raw beef being thawed in vegetable prep sink. COS: Food worker removed said bags raw beef to walk in cooler and washed , rinsed and sanitized sink.

Front hand sink being used for purposes other than hand washing upon arrival.

No sanitizer being used at the 3rd compartment of the 3 compartment sink.

Several containers of food stored directly on the floor upon arrival. Raw squid next to prep top cooler and seafood mix inside of the walk in cooler.