LAS AMERICAS DELI

Observed two wet wiping cloth stored outside sanitizer buckets on countertop.

Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose.
2. 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 placed wet wiping cloths in sanitizer buckets with sanitizer solution of 200ppm chlorine.

Observed more than 4 fruit flies throughout dining area and main kitchen.

Controlling Pests (Pf, C) (k) 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.

Discussed with PIC to eliminate harborage conditions to prevent pests, keep doors closed as often as possible, and consult with licensed pest control for further prevention.

Observed pan lids in 3 compartment sink with a sanitizer solution of 0ppm chlorine.

Manual Warewashing Equipment, Chemical Sanitization using Detergent Sanitizers(C) (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.

Food service employee remade sanitizer solution in 3 compartment sink; sanitizer in sink tested at 100ppm chlorine.

Observed raw steak that had just been prepped and placed in the walk-in cooler, covered and stored on the bottom shelf where limited airflow was preventing proper cooling.

Cooling Methods (Pf, C) (e) Cooling Methods.

1. 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: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf
2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

PIC moved the raw beef steak to the freezer to rapidly cool.

Observed wiping cloth stored in sanitizer solution bucket with 0ppm chlorine.

Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose.
2. 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

Food service employee remade sanitizer solution in sanitizer buckets to reach 50ppm chlorine.

Observed no active permit.

Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Discussed with PIC that permit fees need to be paid immediately.

Observed personal containers containing meat and beans stored below the prep top cooler that were not properly labeled to distinguish them from foods belonging to the restaurant.

Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Discussed with PIC, that there shall be an area designated for employees to store personal food items.

Observed a food service employee with gloves, remove raw beef from the reach in cooler, place the raw beef on the grill, then grab a arepas for prep.

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: 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

COS: PIC instructed food service employee to wash hands before donning new gloves, discard the arepa, and sanitize the contact surface.

Observed cooked caldo de pollo sitting uncovered to cool in the second kitchen on a countertop with a temperature taken of 126 degrees Fahrenheit @ 11:15am. The second temperature of 119 degrees Fahrenheit was taken at 11:30.

Cooling.

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
2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

PIC voluntarily reheated food to above 165 degrees Fahrenheit to properly cool. Discussed proper cooling procedures with PIC thereafter.

Observed food service employee with gloves grab raw steak from the reach in cooler, place the meat on grill, then wipe her apron before grabbing a tortilla.

Hygienic Practices Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment.

Discussed with PIC that food service employee shall practice proper hygiene and refrain from wiping clothes especially after handling raw meat. Food service employee washed hands and replaced gloves before continuing to prep food. Advised PIC to instruct food service employee to replace apron as well.

Observed a live roach crawl up the wall in front of the freezer of the second kitchen.

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.

Discussed with PIC the elimination of harborage conditions and contacting pest control.

Observed no active permit.

Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Discussed with PIC that permit fees need to be paid immediately.

Observed a rice scoop with rice residue on it, stored next to the rice cooker on the countertop.

Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: Food service employee moved rice scoop to 3 compartment sink to be washed.

Observed raw meat in the walk-in cooler stored in a grocery bag on a shelf.

Materials, General Requirements (P, C) (1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Discussed with PIC that TCS foods shall be stored in food grade bags or containers with lids. PIC instructed food service employee to switch the grocery bag with raw meat to a food grade container with lid.

Observed employee washing dishes without sanitizer. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. COS- Educated employee on proper set up for the 3 compartment sink and flyer was given to PIC. 3 compartment sink was setup to read 100 ppm Cl.

Observed shelves inside walk in cooler unclean with rust. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Advised to have deep cleaned or repaired.

Observed raw shelled eggs stored on the main kitchen on ice measuring 55F and container of raw shelled eggs stored under the counter measuring 50F during time of inspection. CA: Advised PIC on proper cold holding. COS: PIC discarded

Observed Chorizo 121F, fried cheese and corn ball 122F, corn arepa 127F not hot holding at 135F or greater. COS- items were discarded.

Observed no written employee health policy in facility. Provided PIC with form

Observed 2 hand sinks with no paper towels. COS- Paper towels were provide and advised PIC paper towels, soap and trash can shall remain at hand sink at all times.

Observed employee washing dishes without sanitizer. COS- Educated employee on proper set up for the 3 compartment sink and flyer was given to PIC. 3 compartment sink was setup to read 100 ppm Cl.

Cleaned dishes stored with dust debris COS- all dishes were removed and placed in dish pit.

Observed beef empanadas cooling in walk in cooler tightly wrapped with plastic. COS- Plastic was removed to complete proper cooling procedure.

Observed gaskets on reach in cooler in disrepair advised to have repaired.

Observed cracked floor tiles throughout main kitchen. advised to have repaired

Observed cell phones stored throughout main kitchen and near food sale. Advised PIC personal items shall be stored away from food for sale.

Observed foil on shelves throughout main kitchen. CA: Advised PIC to remove all foil.

Observed Arepas wrapped in cloth. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions COS: Discarded Arepas.

Observed shelves inside walk in cooler unclean with rust. Advised to have deep cleaned.