LUPITA'S KITCHEN AUTHENTIC MEXICAN

Observed handling ready-to-eat food, then retrieving a utensil from the back of the kitchen without changing gloves, followed by scooping birria meat onto tacos. CA: During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready-to-eat food; COS: PIC instructed food handler to remove soiled gloves and wash hands before donning new pair.

Salsa was found in main kitchen cooler at 57°F, above the required 41°F.

CA: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)

Employee discarded food item.

PIC was not present during time of inspection

CA:There must be a person in charge on the premises of the food service establishment at all times.

Advised that PIC that they must be on the premises of the food service establishment at all times.

No employee health agreement was observed during time of inspection.

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

Provided PIC a copy of employee health agreement in English and Spanish and advised to have each active employee sign it within 10 calander days.

Employee was observed rinsing gloves while still wearing them in the 4-compartment sink.

CA:d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.

Advised PIC to train employees to change gloves and wash hands only at the designated handwashing sink, not in the 3-compartment sink.

Observed handwashing sink was blocked by a dish rack

CA:1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Handwashing sinks must be accessible at all times and used only for handwashing. Remove any obstructions within 10 calander days

Multiple food items were observed uncovered in several coolers.

CA:(iv) 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

Advised PIC that all food items must be properly covered to prevent contamination. Ensure that all stored food is covered with appropriate lids or wrap

Cooked chicken (190°F) was observed cooling at room temperature.

CA:. 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

Provided a "Just Cool It" information sheet and advised using proper cooling methods

Observed food handler with gloved hands prepping food while holding personal cellphone. Ca: 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: After engaging in other activities that contaminate the hands. COS food handler removes gloves and washes hands before handling food.

Food handler bare hand shredded cheese into plastic bowl upon arrival. COS shredded cheese is discarded.

Observed uncovered cooked chicken being stored next to sanitizer solution on shelf. COS cooked chicken is voluntarily discarded into trash can.