El Rocio Mexican Resturant

Observed large containers holding tortilla chips left uncovered behind bar counter and on shelf in dry storage area in kitchen. CA: Operator covered containers with lids during inspection. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

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

Observed hood filters heavily soiled at cook line in kitchen. Observed reach in freezer shelving heavily soiled with food debris in kitchen. CA: Operator instructed to properly clean/disinfect non food contact surfaces to prevent accumulation of debris. Must correct within 10 days. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed cook wearing a bracelet his hands/arms while preparing food.

COS: Cook removed the bracelet from his arm. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

The facility has only one prep sink. The fruit/vegetable sink being used for rinsing raw animal foods.

CA - I instructed the manager that the prep sink shall be for washing fruit/vegetables only. The raw meats can be washed in the 4th compartment of the 4 compartment dish sink.

511-6-1.04(4)(g) - Washing Fruits & Vegetables (Pf) (g) Washing Fruits and Vegetables.

1. 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.

Observed outer openings at the bottom of both rear doors not protected and vermin and/or environmental cross-contamination present.

CA - Owner shall repair the bottom of both doors within 7 days.

11-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

Observed hot water shut off at handwash sink at bar.

COS - Manager had employee turn on the hot water at the hand sink.

511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Observed in-use utensil (ice scoop and cooking utensils stored in unclean water at or above 135 degrees Fahrenheit.

COS - Manager remove the in use utensils for the standing water and placed them in a clean dry container.

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:

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).

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 - Manager remove the wet food containers and place them at the 4 compartment sink.

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 wooden shelving inside the dry storage area is not smooth and easily cleanable.

CA. - Seal or paint all raw wood in the dry storage area.

Observed failure to maintain employee drink safe from potentially causing contamination. Observed several employee drinks in main kitchen in single service cups with no lids stored on equipment. 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. PIC discarded drinks

Observed failure to maintain food items protected from potential overhead contamination. Observed all food items stored on steam table, all foods stored in cooler below prep top cooler in main kitchen, and several food items in walk-in cooler stored without lids for containers. 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 all food items

Observed failure to maintain food contact surfaces clean to sight and touch. Observed knives stored on magnet as clean with leftover food debris. PIC placed knives to be cleaned.

Observed failure to maintain sanitizer towels stored in chemical sanitizer in between uses. Observed wet dish clothes stored in aprons and on shelves in between uses. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n PIC placed cloths in laundering bin

Observed failure to protect outer openings from potential entry points for pests. Observed both back doors in kitchen allowing visible light emanating through on sides and bottom. a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors. PIC shall have the area around door sealed.

Observed failure to properly store in use utensils in between uses Observed knife stored in between equipment for quick access. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored 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) PIC removed knife for cleaning.

Observed no soap at the handsink in the main kitchen. CA: handsink shall be supplied and accessible at all times.

511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed prep top cutting board with black spots 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

Observed items in WIC that have been stored for longer than 24 hours without proper date marking. CA: all food items that are being held for longer than 24 hours must have proper prep date or discard date.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. 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. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient.

Observed potentially hazardous / time control for safety food cold held at greater than 41 degrees Fahrenheit in prep cooler. COS: Discarded all foods found above 41F. Code: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. P

Observed hot potentially hazardous food held at less than 135 degrees Fahrenheit. Observed 122F cheese on steam table. COS: Reheated until all parts were at 165F or higher. Code: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. P

Time/Temperature Control for Safety Food (chicken, beans, and cheese) were not cooling at rate fast enough to cool to 70F in 2 hours. COS: chicken and beans were separated into shallower containers and placed on ice bath, stirring food periodically. Cheese was discarded. Code: d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

Person in charge (PIC) not performing duties; (1) not ensuring consumers who order raw/under cooked animal foods are informed that the food is not sufficiently cooked to ensure safety since menu's are still missing the disclosure portion of the advisory requirement, (2) employee hand washing was not being monitored as evidenced by employee temporarily left in charge using cloth towel to dry hands after shaking them first, (3) not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food as evidenced by improper cooling methods observed not cooling TCS foods at a rate quick enough to reach code safety requirements, and (4) not ensuring employees are properly sanitizing food contact surfaces or equipment through routine monitoring of solution temperature and exposure time for hot water sanitizing, chemical concentration, pH, temperature, and exposure time for chemical sanitizing as evidenced by the improper washing procedure observed of combining the wash and sanitizing steps and 0 ppm sanitizer towel storage observed. CA: Abide by the responsibility of PIC which includes ensuring employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; ensuring consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; ensuring employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees’ routine monitoring of food temperatures during cooling; and ensuring employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.

Cooling chicken in red sauce found stored on floor uncovered and subject to contamination and observed chips partially covered with white cloth towel/napkins in the back. COS: Chicken moved from floor and chips were covered fully with a metal lid. Code: (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;

Observed medicine on food storage shelves in back. COS: Removed from shelf. Code: o) Medicines, Restriction and Storage.

1. Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. Pf
2. 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. P

Observed rice double stacked on top of another container of rice on the steam table indicative of an inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures. CA: Do not stack food above / on top of hot holding unit. COS: Rice was removed. Code: (3) Numbers and Capacities. (a) Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf

Cooling methods being used/observed (cooling without ice in deep containers) were not adequate in rapidly cooling Time/Temperature Control for Safety Foods. COS: Separated cooling foods not discarded into shallow pans and put them in an ice bath.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0 ppm solution in towel storage bucket. Code: (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose.
2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.
3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.
5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

Observed proper sanitizer concentration of 50 ppm but was combined in wash water with 3rd compartment empty where sanitizer should have been set up. CA: Separate each step into it's own compartment. Code; 1. Use of a distinct, separate water rinse after washing and before sanitizing if using: (i) A 3-compartment sink

Potentially hazardous food not held at 135 degrees Fahrenheit or above. Code: 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.

Cooked Time/Temperature Control for Safety Food (beans) not cooled from 135F to 41F within 6 hours. Code: (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P
2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

Observed uncovered food in holding unit/dry storage area. Code: [store] 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;

Improper dishwashing. Code: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed... 25-49 ppm at 120F (49C), 50-99 ppm at 100F (38C), or 100 ppm at 55F (13C) with a pH of 10 or less.

Discloser portion of consumer advisory for raw/undercooked oysters not provided. Code: if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

Observed unlabeled spray bottle of chemical. Code; Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Observed toxic item stored by utensils and food. Code: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Sanitizer not used in accordance with the manufacturer's recommendations. Observed chlorine exceeding recommended concentrations. Code: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P.

Working containers of food (salt and breading) removed from original container not identified by common name. Code: (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Order of washing incorrect - observed chlorine in wash water exceeding 200 ppm, sprayer without proper storage hanger, and drying space on both sides of the sink drainboards. Code: 1. Use of a distinct, separate water rinse after washing and before sanitizing if using: (i) A 3-compartment sink, or (ii) A 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment;

Observed hole in wall. Code: a) Good Repair. All physical facilities shall be maintained in good repair.

Gasket broken on prep cooler - Ca: (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.