Fuego Mundo

Observed no hand soap available at hand sink in main kitchen. CA: Advised PIC to keep all hand sinks stocked with soap and paper towels 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. Pf

Observed multiple clear bottles around establishment without labels. COS: PIC instructed employees to label all clear bottles.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (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.

Observed the Santizer conc. Below the recommended range for the dishwasher. The recommended range is 50 - 100 ppm. Upon further investigation, EHS observed the sanitizer was not pull from the container.

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)

PIC contacted their vendor to service the dishwasher.

Observed no active CFSM cert. in the facility.

At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

PIC will register for the servsafe manger version of the test.

Observed several heavily scored and stained cutting boards.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC discarded the cutting boards and will replace them with new ones.

Observed both servsafe certs for the facility that were expired. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. 3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. PIC will register to renew her servsafe cert.

Observed uncovered raw meat that wasn't actively cooling stored in the RIC on the prep line. 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 will ensure prep line cooks stored raw meat covered until a dish requiring said meat is orders.

Observed several heavily scored and stained cutting boards stored in the kitchen.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC will discard these cutting boards and replace them with new ones.