WA*HAKA TACOS AND TEQUILA

Observed a handwashing sink near the three compartment sink filled with ice.
CA: A handwashing facility may not be used for purposes other than handwashing. COS: PIC voluntarily removed the ice from the handwashing sink.

Observed dark debris in the ice machine where the ice drops. CA: Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. COS: Discussed with PIC to clean the ice machine as soon as possible.

Observed a handwashing sink in the bar area with a stripped hot water switch. The hot water is not available. CA: A plumbing system shall be repaired according to law; P and maintained in good repair. Discussed with PIC to use the kitchen handwashing sink until the bar handwashing sink is fixed. Once fixed PIC will provide a short video proof via email.

Observed the inner lid of the ice machine duct taped. CA: 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 items not cold holding temperatures at or below 41F. Those items included: six small containers of shredded red cabbage, thirteen small containers of shredded lettuce, eleven small containers of diced tomatoes, one half full pan of raw sliced pork and one jug of whole milk. All TCS items measured between 54-56F.

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.

COS: PIC voluntarily discarded the TCS items as they were all prepared between July 26-29th; therefore, those items were stored in the walk in cooler for at least 24 hours.

Observed employee wash and rinse small pans used to serve food and not sanitize those pans at the end and place them on the drying rack to dry.

CA: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing: A contact time of at least 30 seconds for other chemical sanitizing solutions.

COS: Employee voluntarily prepared the sanitizing compartment of the sink and rewashed the pans using the proper method.

Observed a pan of cooked beef tongue and chicken cooling in ambient air. According to PIC the items have been cooling in ambient air for about 35 minutes.

CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d), thus placing in cooling equipment.

COS: PIC voluntarily moved the beef tongue ad chicken to the walk in cooler and placed both items on ice.

Observed a walk in cooler not cold holding 41F and below. All TCS foods that are usually held in a walk in cooler were held in the freezer (excluding chopped tomatoes, shredded cabbage and lettuce and guacamole were discarded) until cooler is fixed and reaches 41F and below.

CA: 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.

The cooler was fixed while conducting inspection. Once the temperatures drop down to 41F PIC will provide a photo proof.