SABORES DE MI TIERRA

Observed clean blender parts sitting inside of the hand sink to dry in the kitchen. CA: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: The PIC removed the blender part and placed them in the 3-compartment sink to be rewashed and sanitized.

Observed a gap at the bottom and sides of the screen door at the back of the kitchen. 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. Discussed with PIC: the weather strip at the bottom of the door must be replaced with a longer weather strip or extended to close the gap at the bottom. Add weather strips to the side of the door to close the gaps

Observed raw chicken stored on a shelf above raw beef in the reach in cooler in the main kitchen. Observed frozen raw beef wrapped in plastic wedged between frozen raw chicken in the white reach in freezer in main kitchen. CA: Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: PIC rearranged the meats in the cooler to store the raw beef with other raw beef and raw pork and all raw chicken with raw chicken. All raw chicken was stored at the bottom of the cooler and freezer.

Observed fried cheese held under TPHC with no time mark on food. Food employee stated that the fried cheese was made an hour prior to inspection.
CA: 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 COS: Food employee reheated fried cheese and will place it in the steam table for hot holding. Discussed with PIC that there must be documentation of time for foods place on time without temperature control. They can write the time it was made, the time it should be discarded, or both.

Observed hand soap blocked by a cutting board; sitting on top of only handwashing sink in the main kitchen. Observed two knives and a slice of a vegetable inside of the handwashing sink in the kitchen. 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 COS: The cutting board, knives and vegetable slice was removed from the sink.

Observed multiple food items that were packaged within the establishment without common name or description label. CA: Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

Observed raw chicken and cooked rice and beans tightly wrapped in reach in cooler in the main kitchen. Observed chopped cabbage in water cooling in ice bath at a slow rate. 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 food. COS: The wrappings on the raw chicken and rice and beans were loosened to allow proper air flow. The cabbage was separated into smaller containers and placed in the freezer to cool more quickly.

Observed food uncover on counter on ice bath. Informed PIC to cover all item on counter top and prep table. COS

Food being packaged in the food service establishment were not labeled as per the labeling requirements in 511-6-1-.04(7)(c)1-4. Food items in storage containers were not identified with the common name of the food item .COS

Observed floor and wall junctures not coved. Observed back door with visible light from outside. Informed PIC to provide weather stripping to prevent pest form entering inside facility.