La Plancha

Observed two containers with house-made habanero sauce past their 7 day expiration date (labels of 2/22/2026) in the walk in cooler area at the time of this inspection. COS: Items discarded. CA: Ready-to-Eat, Time/Temperature Control for Safety Food shall be discarded if it exceeds 7 days.

Observed a sanitizer bucket with a concentration well above 200ppm (bleached test strip) in the kitchen area at the time of this inspection. COS: Solution discarded. EH reminds management to always use test strips to check for sanitizer concentration after making solution. CA: Chlorine sanitizer solution shall be kept within the allowed concentration range of 50ppm to 100ppm to avoid toxic contamination. CA:

Observed several pitchers with sweet tea and water being left uncovered in the bar area at the time of this inspection. COS: Management covered items. CA: All food must be stored covered to avoid vertical contamination.

Observed cooling unit in walk in cooler was dripping water at the time of this inspection. COS: Management was aware of the situation and has already contacted technicians to service unit. CA: All physical facilities shall be kept in good repair.

Observed a large container with salsa being stored uncovered in a reach in cooler at the time of this inspection. COS: Management covered container. CA: All food items must be stored covered to prevent vertical contamination.

Observed a sanitizer bucket being stored on a table besides a fryer and milk wash, and another one stored on a different prepping table by soda lids and gloves in the main kitchen at the time of this inspection. COS: Management relocated sanitizer buckets. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by storing the poisonous or toxic materials in an area that is not above/around food, equipment, utensils, linens, and single-service or single-use articles.

Observed food items (Queso, beans, beef) being stored uncovered in reach in cooler in main kitchen at the time of this inspection. COS: PIC covered food items. CA: All food items should be stored covered to avoid vertical contamination.

Observed facility did not have chlorine test strips at the time of this inspection. COS: EHS provided some chlorine test strips for facility to use while they get more. CA: Facility shall have a means of testing the sanitizer concentration for dishwasher (chlorine test strips) as well as Quat. sanitizer (Quat. test strips).

Observed that RI cooler in the kitchen area (by dishwasher) had several items (3 containers of raw chicken and 3 containers of raw shrimp) that were above the allowed 41F, at the time of this inspection. CA: 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.

Observed that hood system and filters were covered in grease in the kitchen area at the time of this inspection. CA: All facilities shall be maintained clean and in good repair.

Observed during the course of this inspection that the facility had multiple potentially toxic chemicals and sanitizer buckets stored above single service items and food prep areas at multiple places throughout the facility. COS: Management re arranged all areas. CA: Management stated that staff will be trained to store all potentially toxic chemicals and sanitizer solutions below all single service areas and food prep surfaces.

Observed during the course of this inspection that the facility bathroom was not being supplied hot water. COS: Management worked with the system and fixed hot water supply. CA: Management stated that they will periodically check the hot water supply in the bathroom and ensure that it is properly supplied with hot water.

Observed during the course of this inspection that the bar "Keg Cooler" was being used to store "refrigerate after opening" products above 41 deg f. COS: Management discarded all tcs/refrigerate after opening products. CA: Management called in a service order to have the machine repaired during the inspection and will only store tcs/refrigerate after opening products in the approved adjacent reach in units.

Glynn EH observed on 07/06/2023 that the refrigeration unit in question was operating properly and cold holding a strawberry mix at 39 deg f.

Observed during the course of this inspection that the facility had 2 large containers of ground beef prepared on 06/20 that were temping above 41 deg f. COS: Management discarded the ground beef. CA: Management stated that cooling procedures will be adjusted to make sure cooked ground beef is cooled to 41 deg f or below during the approved window of time after cooking.