La Fiesta Mexican Restaurant

Observed failure to provide adequate number of hand sinks in proper areas. Observed hand sink missing from the dish area.

1. Except as specified in paragraph 2 of this subsection, a food service establishment shall provide, a number of handwashing sinks necessary for convenient use by employees in areas specified under subsection (2)(l) of this Rule, and not fewer than one handwashing sink or fewer number of handwashing sinks required by law PIC shall replace hand sink

Observed failure to provide adequate hand cleanser provisions at hand sink at bar. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap PIC shall replace hand cleanser

Observed failure to provide adequate hand drying provisions at hand sink at bar. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Observed failure to maintain food contact surfaces clean to sight and touch. Observed back wall and door of ice machine as well as drink machine nozzles with visible debris. PIC shall have items cleaned and sanitized.

Observed failure to discard food items by the printed expiration date. Observed gallon of milk stored in cooler with an expiration date of 12/31/25. PIC discarded milk.

Observed failure to properly store in use utensils in between uses. Observed scoop with handle stored in dry beans with handle embedded in the food items 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 PIC removed scoop.

Observed failure to maintain seals on coolers in good repair. Observed seal on reach-in cooler containing juices as well as seal on the walk-in Freezer with worn and broken gasket seal. (a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PIC shall have gaskets replaced

Observed failure to provide proper testing equipment for sanitizer utilized for sanitizer buckets. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

j) Cleaning Agents and Sanitizers PIC shall order Quat sanitizer strips.

Observed in-use utensils not stored on a clean portion of food preparation table or cooking equipment. COS- PIC moved utensils.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)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);

Observed equipment and/or utensils are not being air-dried or adequately drained after cleaning and sanitizing them before using them in contact with food. COS- PIC moved equipment in way to better allow air drying.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed build up inside of ice machine. Observed cutting board near WIC at prep top with stains on it. CA: all food contact surfaces shall be cleaned to sight and touch.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

During the time of inspection, observed guacamole and jalapeños stored in RIC uncovered without protection from overhead contamination. Also observed flour and salt stored on shelf uncovered without protection from overhead contamination. Also observed multiple queso pans sitting on counter uncovered without protection from overhead contamination. Also observed items on steam table stored uncovered.

CA: All food items shall be stored covered to prevent contamination.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (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;