PUPUSERIA MI TIERRA

Observed chicken wings and a cooked zucchini mixture stored in the prep-top cooler with internal temperatures of 46°F and 53°F, respectively.

Time/Temperature Control for Safety; Cold Holding (P) (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

PIC stated that the chicken wings were prepared at 7:00 a.m. and the cooked zucchini was prepared the previous day; therefore, PIC voluntarily discarded both food items.

Observed black organic matter accumulation on the interior side walls and rear surfaces of the ice machine.

Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) 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. Pf.

Discussed with PIC that all ice must be discarded/burned and the ice machine must be thoroughly cleaned and sanitized before further use. PIC instructed food service employee to start cleaning ice bin.

Observed at least seven fruit flies throughout both kitchen areas, primarily in the fruit preparation area.

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 the PIC the need to eliminate potential sources of harborage and attraction for fruit flies. Advised staff to thoroughly clean and sanitize food preparation areas, equipment, and surrounding surfaces after cutting and preparing fruit. Also discussed consulting with the pest control provider regarding appropriate measures to eliminate and prevent pest activity.

Observed beef stew and pork that did not reach 70F within 2 hours of cooling. *See temperature log

Cooling (P) (d) 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

COS: PIC reheated cooked pork and beef stew to 188 degrees Fahrenheit and 205 degrees Fahrenheit respectively before they attempted to re-cool them properly.

Observed two containers of cooked beans and chicken inside of the reach in cooler without date marking.

Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

PIC instructed food service employee to date mark both the containers of beans and chicken.

Observed chicken soup 92F, cooked pork 119F, and beef stew 82F cooling on the prep counters at room temperature.

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.

COS: PIC instructed food service employees to relocate the cooked pork and beef stew to ice baths. The chicken soup was stirred using an ice paddle to rapidly cool the food.

Observed frozen chicken in bags thawing at room temperature inside of meat sink.

Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

COS: PIC removed the chicken from the bags and ran cold water over them ensuring the water displacement reached every part of the chicken.

Observed no hot water in the restrooms. Temperature was recorded at 56 degrees Fahrenheit.

Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Discussed with PIC, that hot water (at least 85 degrees Fahrenheit) shall be provided.

Observed salsa inside of a single use chocolate wafer container.

Prohibitions; Single Service and Single Use Articles (C)

1. Except as specified in paragraph 2. of this subsection, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be located:

(i) In locker rooms; (ii) In toilet rooms; Pf (iii) In garbage rooms; (iv) Under sewer lines that are not shielded to intercept potential drips; (v) Under leaking waterlines including leaking automatic fire sprinkler heads or underlines on which water has condensed; or (vii) Under open stairwells. (viii) Under other sources of contamination

Food service employee moved salsa into food grade container.

Observed employee rinsing hands at raw meat sink with gloves on. COS. PIC explained to employee the proper way to wash hand.

Observed cooked noodles stored on cutting board at raw meat sink. Sink was full of raw chicken at the time. COC. Noodles were removed at placed on the table away from sink.

Observed chicken soup cooling at room temperature. Soup did not reach 70 F within 2 hours. COS. Advised PIC to use ice bath and place inside of cooling units.

Person in charge did not demonstrate active managerial control or knowledge of proper food safety with respect to improper hot holding, cold holding temperatures, cooling times and temperatures.

Observed unauthorized person enter into the bar side of facility rinse hands at the three compartment sink and proceed to engage in food preparation. A question was asked did the individual work at the facility and was told they did not.

Observed several raw whole chickens inside of a box stored directly on the floor upon arrival. Box was holding directly under the hand sink. COS. Box was removed and food items stored inside of cooking units.

Large pan of tomato salsa stored directly on floor at the beginning of inspection. COS. Removed from floor and placed on oven to continue the cooking process.

Observed TCS foods cold holding above 41F. TCs foods include (cooked/raw beef,cheese, salsa (tomato), sliced cabbage).CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) Corrected-on-Site: Voluntarily discarded.

Observed salsa (prepped from today around 8am) that did not cool to 41F or below within 6 hours.

Observed 5 cartons of raw, shell eggs, sliced tomato, sliced lettuce, raw chicken, refried beans, cheese, sliced cabbage sitting at rooms temperature with no time stamp.CA: If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control.

Peson in charge did not demonstrate active managerial control or knowledge of proper food safety with respect to improper hot holding, cold holding temperatures, cooling times and temperatures, and proper thawing methods.

Upon arrival, observed a bowl of raw chicken and a knife stored directly in the basin of the hand sink. CA: A handwashing facility may not be used for purposes other than handwashing. COS: Employee relocated the bowl of chicken and knife. Observed hand sink blocked in the drink area with a cardboard box. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Employee relocated cardboard box.

Upon arrival, observed paper towel dispenser not functional.CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. a continuous towel system that supplies the user with a clean towel or 3. A heated-air hand drying device.

Facility lacks written procedures for fecal/vomit incidents.PIC not able to provide an EPA approved disinfectant for Norovirus. CA: The 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 is using a non-registered EPA sanitizer for sanitizing at 3 compartment sink.CA: Advised to use an EPA registered disinfectant safe for food contact surfaces. Bleach can not be for laundry use and can not have a lemon scent.

Observed dead insects in the kitchen area on the paper towel holder. Observed a fly insect zapper located on the stainless steel table in the drink area with flies. CA:The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting incoming shipments of food and supplies and routinely inspecting the premises for evidence of pest.

Upon arrival, observed frozen chicken thawing at room temperature inside meat sink. CA:Time/temperature control for safety food shall be thawed

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow

Upon arrival, observed no cold water at the hand sink in the drink area.