La Salsa Mexican Restaurant

OBSERVED CUT BELL PEPPERS, RAW SHRIMP, RAW BEEF, CUT ONIONS, AND RAW PORK STORED UNCOVERED IN THE MAIN KITCHEN RIC COOLER NEAR FRYER. 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; COS: PIC AND FOOD EMPLOYEE COVERED FOODS.

OBSERVED DISHWASHER ACTIVELY WASHING DISHES WITHOUT SANITIZER IN THE MAIN KITCHEN WAREWASHING AREA. CA: Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13) COS: PIC STOPPED USE OF DISHWASHER, PUT UP OUT OF ORDER SIGN UNTIL A LICENSED PROFESSIONAL CAN REPAIR MACHINE AND REWASHED ALL DISHES IN THE 3 COMP SINK.

OBSERVED HANDLES OF SCOOPS STORED DIRECTLY INTO SALT, GARLIC POWDER, AND GROUND BLACK PEPPER IN THE MAIN KITCHEN. CA: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

Observed unsealed, bagged, raw steak in bus tub stored with raw tilapia. CA: Food shall be protected from cross contamination by using separate equipment for each type.

Observed out of date employee health agreements. CA: The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

Observed numerous food items including frozen raw hamburger, cooked ground beef, raw unthawed steak, tortilla chip bowls in main kitchen, prep area, walk in cooler, reach in freezer, and reach in coolers without lids or without properly fitting lids. CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed bleach based sanitizer exceeding limits, reading at 200ppm or higher. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed Cook to order animal items without asterisk to indicate items can be served undercooked, consumer advisory in lower case format, and consumer advisory on separate page as items being offered undercooked. CA: The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Observed approximately 24" circular tub of cooked ground beef without prep or disposal date. Observed numerous raw animal product and ready to eat items in walk in cooler and reach in coolers without prep/discard. CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

Observed bottles degreaser and bleach cleaning solution without labels. CA: Containers of poisonous or toxic materials shall bear a legible label

Observed majority of food containers in establishment without common food name. CA: Label information shall include the common name of the food, or if there is no common name, an adequately descriptive identity statement;

Observed establishments only food thermometer display 160º lower than temperature of food. CA: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use.

Observed container of rice was stored directly on floor beside stove range. Container was placed on range to cook after being stored on floor.CA: Food Items shall be stored 6" off of floor.

Observed Clean food containers stacked before drying. CA: Utensils and containers shall be air-dried or used after adequate draining before contact with food

Observed buildup of debris on fajita skillet storage shelf and other fixtures in main kitchen area. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris