Mi Casa Mexican Restaurant - (Base of Operation)

Observed food items (cheese, onion, and pineapples) not being held at 41 degrees fahrenheit. 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. PIC replaced the items.

Observed handwashing sink in main kitchen area without hand drying provisions. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; Pf A continuous towel system that supplies the user with a clean towel; Pf A heated-air hand drying device; Pf or A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.. PIC provided hand drying provisions for handwashing sink.

Observed lettuce stored uncovered in reach in cooler. CA: 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. PIC covered food item.

Observed fumehood in need of cleaning. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have fumehood cleaned.

Observed employee cell phone charging on top of food prep counter. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC removed cell phone from counter.

Observed uncovered food items in walk in cooler. CA: 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. PIC covered food item.

Observed TCS food items (Chicken, Shrimp, Beef) not being thawed under running water. CA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or Completely submerged under running water: At a water temperature of 70°F (21°C) or below. PIC placed items in walk in cooler to thaw.

Observed TCS foods (shrimp and chicken) not being held at 41 degrees fahrenheit. 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. PIC replaced the items.

Observed raw chicken stored above raw fish and shredded beef in reach in cooler. Observed raw ground beef in walk in cooler stored above RTE tortillas. CA: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) 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, and (II) Cooked ready-to-eat food; and (III) 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, or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (III) Preparing each type of food at different times or in separate areas; (iii) Cleaning and sanitizing equipment and utensils; PIC separated raw animal products in prep top cooler. PIC separated raw animal products in reach in cooler and walk in cooler.

Observed no hot water available at three compartment sink. CA: 2.Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. PIC will have the hot water repaired.