SAZON LATINO

OBSERVED RAW CHICKEN AND BONELESS BEEF BEING THAWED AT ROOM TEMPERATURE IN THE MAIN KITCHEN. CA: Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; COS: MOVED FOODS TO MEAT SINK WITH RUNNING WATER

OBSERVED BOWL/CUP WITHOUT HANDLE STORED INSIDE FLOUR AND PUPUSA FLOUR. 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;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

OBSERVED AN UNCOVERED FOOD GRADE BUCKET OF RAW SEASONED CHICKEN STORED DIRECTLY INSIDE OF AN UNCOVERED FOOD GRADE BUCKET OF COOKED PORK PIECES. CA: FOOD SHALL BE PROCTECTED FROM CONTAMINATION. CA: PIC SEPARATED FOODS.

OBSERVED FOODS UNCOVERED IN THE PREP TOP UNIT IN THE MAIN KITCHEN (E.G. CUT BELL PEPPERS AND GROUND PORK). OBSERVED FOODS UNCOVERED IN THE REACH IN COOLER IN THE MAIN KITCHEN (E.G. SEASONED RAW CHICKEN AND COOKED PORK PIECES). OBSERVED FOOD UNCOVERED IN REACH IN FREEZER (E.G. COOKED BEEF, COOKED CRAB, AND COOKED BLACK BEANS) 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 COVERED FOODS

OBSERVED BULK ICE MACHINE IN FRONT FOOD SERVICE AREA WITH DARK DEBRIS. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: PIC DISCONTINUED USE AND CLEANED.

OBSERVED NO DATE MARKING SYSTEM WITHIN THE FACILITY FOR FOODS BEING HELD OVER 24HRS. CA: 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. The day of preparation shall be counted as Day 1. Pf COS: PIC LABELED ITEMS WITH PREP AND/OR DISCARD DATE.

OBSERVED PRODUCE STICKER BEING COOKED INSIDE OF BEEF ON STOVE IN THE MAIN KITCHEN. CA: Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. COS: PIC TOSSED

OBSERVED VEGETABLE SINK STORING DIRTY DISHES IN THE MAIN KITCHEN. CA: Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: FOOD EMPLOYEE REMOVED DISHES AND CLEANED SINK.

OBSERVED NO INSPECTION REPORT POSTED IN PUBLIC VIEW. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

OBSERVED ONE MISSING CEILING TILE DIRECTLY ABOVE STOVE/GRILL AREA IN THE MAIN KITCHEN. OBSERVED ONE CEILING TILE MISSING IN THE LOBBY AREA. CA: Good Repair. All physical facilities shall be maintained in good repair.

OBSERVED 2 PLASTIC WATER BOTTLES, 2 INDIVIDUAL WATER BOTTLES (STAINLESS STEEL AND PLASTIC), AND 1 GLASS COFFEE MUG STORED ON PREP TOP TABLE IN THE MAIN KITCHEN. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: PIC REMOVED ITEMS

OBSERVED NO DATE MARKING SYSTEM WITHIN THE FACILITY FOR FOODS BEING HELD OVER 24HRS. CA: 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. The day of preparation shall be counted as Day 1. Pf COS: PIC LABELED ITEMS WITH PREP AND/OR DISCARD DATE.

OBSERVED A BOX OF MIRALAX STORED IN A CONTAINER WITH FOOD PRODUCTS UNDER THE PREP TOP TABLE IN THE MAIN KITCHEN. CA: Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. COS: PIC REMOVED MEDICATION

OBSERVED 2 CONTAINERS OF RAW PORK SUBMERGED IN WATER WITHOUT WATER RUNNING IN THE MAIN KITCHEN AT MEAT SINK. CA: time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours

OBSERVED SEVERAL FOOD PRODUCTS (BEEF, CHICKEN, PORK, AND RICE WITH BEANS) BEING STORED IN THE REACH IN COOLER/FREEZER AND PREP TOP COOLER (BOTTOM) IN GROCERY BAGS. CA: ONLY FOOD GRADE MATERIAL SHALL BE USED TO STORE FOOD PRODUCTS.

OBSERVED UNCOVERED BUCKET OF RAW PORK STORED DIRECTLY ON FLOOR IN THE MAIN KITCHEN NEXT TO GRILL IN MAIN KITCHEN. OBSERVED BOX OF CABBAGE STORED DIRECTLY ON FLOOR UNDER HAND SINK IN THE MAIN KITCHEN. CA: food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. COS: PIC REMOVED ITEMS

OBSERVED NO INSPECTION REPORT POSTED IN PUBLIC VIEW. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

OBSERVED ONE MISSING CEILING TILE DIRECTLY ABOVE STOVE/GRILL AREA IN THE MAIN KITCHEN. OBSERVED ONE CEILING TILE MISSING IN THE LOBBY AREA. CA: Good Repair. All physical facilities shall be maintained in good repair.