AREPA GRILL

Observed empanadas marked for 9AM to 1PM and not discarded at the discard time. At 1:32PM, food employee placed empanadas into a go container for service. COS: Food employee discarded empanadas. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, 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;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II) (iii) 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;Pf (iv) 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;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

No policy regarding Time as a Public Health Control (TPHC) available during time of inspection. COS: Manager filled out TPHC template during inspection. CA: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

Upon arrival, the inspection report was not prominently displayed for public view. COS: Most recent inspection posted for view. CA: 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 prep top cooler's gasket in disrepair. Person in charge showed evidence that gaskets have been ordered.
CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed TCS foods in under grill cooler at a temperature above 41F (See Temp log of this inspection(*). COS: Person in charge discarded ham and relocated TCS food items to reach in cooler to rapidly cool. CA: 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

Observed TCS food items (empanadas) hot holding below 135F.See temp log(**).COS: Empanadas were voluntarily discarded. CA: 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

Observed no hand drying provision at the hand sink. COS: Person in charge refilled paper towel dispenser with paper towels. 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 one live roach during time of inspection in the front food service area. COS: Employee removed roached wall and placed in trash can. CA: 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.

Observed several packaged beef thawing in stagnant water in the meat sink. COS: Person in charge turned on water faucet to thaw under running water. CA: 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.

Observed container of cooking oil, box of limes, and a chest freezer stored directly outside. CA: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Observed employee handle food on the grill line while wearing a watch. COS: Employee removed watch. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed a large gap under door. CA: Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Observed drawer cooler unable to hold tcs food at 41F or below. CA: 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 place out of service until repaired and able to hold tcs food at 41F or below.

Observed prep top cooler door's gasket in disrepair.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed a heavy presence of food debris and grease on the floor under grill area and cooler. CA:

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed multiple TCS foods in prep top cooler and under grill cooler at a temperature above 41F (See Temp log of this inspection). COS: Person in charge voluntarily discarded TCS foods.

hen time is used as the public health control, time/temperature control for safety (TCS) food shall be maintained at 41°F (5°C) or below. COS: PIC discarded out of temp TCS foods from coolers and out of temp eggs. PIC Relocated beans from counter to freezer, and PIC relocated meat in meat sink to the freezer to properly cool. PIC voluntarily discarded black beans.

Observed employee tasting personal cream in the kitchen. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas .and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Employee stopped eating/tasting cream in kitchen.

Observed personal employees raw fish thawing in the veggie sink. CA: 1. Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P

(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P

(iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P

(iv) Before using or storing a food temperature measuring device; P and

(v) At any time during the operation when contamination may have occurred. P

COS: Person in charge removed thawing fish.

Observed raw meat thawing in the designated meat sink without cool running water. CA: Raw meat shall be thawed by cooking, under cool running water, by refrigeration to maintain the product under 41F or by microwave and immediately cooking. COS- Products were placed back in the freezer to cool.

Observed back door to facility left open during time of the inspection; COS: PIC closed the door. Observed back door without a self closing mechanism. CA: outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors.

Observed drawer cooler unable to hold tcs food at 41F or below. CA: 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 place out of service until repaired and able to hold tcs food at 41F or below.

Gaskets on the prep top cooler doors are torn. CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Discussed with PIC to have the gaskets replaced.

Observed multiple TCS foods in prep top cooler and under grill cooler at a temperature above 41F (See Temp log of this inspection). Observed 24 shelled eggs sitting on storage rack at room temp. Observed packaged raw pork chops and raw sausage sitting in meat sink. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety (TCS) food shall be maintained at 41°F (5°C) or below. COS: PIC discarded out of temp TCS foods from coolers and out of temp eggs. PIC Relocated beans from counter to freezer, and PIC relocated meat in meat sink to the freezer to properly cool. PIC voluntarily discarded black beans.

When asked for the proof of training of multiple employees, PIC could not provide proof or employee health policy. 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; Pf COS: Site training and signing of the employee health policy was completed during time of write up of the inspection.

Observed multiple open coffee cups without lids and containing beverages in them sitting on top of prep top cutting board and on dish rack above 3-compartment sink. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: All of coffee cups were removed from prep top cooler cutting board and dish rack and thrown away (cutting board was sanitized).

Observed handwashing sink in main kitchen without hand soap. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC provided soap inside soap dispenser.

Observed multiple containers of frozen sauce stored in 3- door glass freezer freezer without lids/tops. CA: store 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. COS: PIC covered open containers with aluminum foil.

Observed back door to facility left open during time of the inspection; COS: PIC closed the door. Observed back door without a self closing mechanism. CA: outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors.

Observed cooked bean tightly wrapped and sitting on the counter upon arrival. CA: When cooling foods, use one of the following methods: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient. COS: PIC placed beans in freezer.

Observed raw meat thawing in the meat sink without cool running water. CA: Raw meat shall be thawed by cooking, under cool running water, by refrigeration to maintain the product under 41F or by microwave and immediately cooking. COS- Products were placed back in the freezer to cool.

Observed avocados and canned goods stored directly outdoors without any protection. Observed multiple foods stored outdoors in enclosed ben without locking mechanism. CA: Food may not be stored in areas that can cause contamination.

Observed drawer cooler unable to hold tcs food at 41F or below. The unit was holding at 62F. CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Correction onsite: out of temperature food was discarded and the unit was placed out of service until repaired and able to hold tcs food at 41F or below.

Gaskets on the prep top cooler doors are torn. CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Discussed with PIC to have the gaskets replaced.

Previous inspection was not posted anywhere in the facility. CA: 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.

Permit not posted in plain sight for consumers to see in the facility. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers. Discussed with PIC to pay overdue fees within five business days.