HACIENDA BAR AND GRILL

1-2A: .03(2)(a)-(l), (n)Facility receives key drop deliveries and manager did not have the key drop delivery agreement and the invoices with the recorded food temperatures. Key drop delivery agreement sample provided. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

6-1D: .04(6)(i)Observed milk wash, French fries, and chicken nuggets stored on a 6 hour time control and held past the 6 hour time frame. Per manager, foods had been on time control for more than 6 hours. Facility's time control procedures were not filled out. When using Time Control (TPHC) for a maximum of 6 hours:

1. cold foods shall start at 41°F (5°C) or below and may not exceed 70°F (21°C) within the 6 hours; (P)
2. the food temperature shall be monitored unless the room temperature is maintained to ensure the food does not exceed 70°F (21°F); (P)
3. the food items shall be labeled with a start and discard time, not to exceed 6 hours; (PF)
4. foods not consumed or exceeding 70°F (21°C) before the discard time shall be discarded; (P)
5. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (PF) Corrective Actions: Foods discarded. Time control procedures were properly filled out.

13A: .02(1)(d)At time of inspection, the most current inspection report from 9/24/25 was not on display. The inspection report from 6/24/25 was on display. 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. (C) Corrective Actions: The inspection report from 9/24/25 was placed on display.

1-2A: .03(2)(a)-(l), (n)Facility receives key drop deliveries. Certified food safety manager (CFSM) could not locate facility's key drop agreement and distributor is not recording delivered temperatures on the invoice at time of delivery. The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

5-2: .04(7)(e)The cos under advisory and reminder statement are not in CAPITAL LETTERS. Facility no longer serves the tilapia and shrimp in the ceviche menu item undercooked, however, an asterisk (*) is still listed next to the menu item. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a 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 using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)

6-1C: .04(6)(d)Multiple time/temperature control for safety (TCS) foods did not cool properly or not cooling at a rate fast enough to cool properly (see temperature log). CFSM did not have cooling logs indicating foods had reached 41F in 4 hours. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Foods that did not cool properly were discarded. Alternate cooling methods were provided for foods still in the cooling process.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Cooked chicken was initially cooling in one pan in the walk in cooler under the fan. After initial cooling temperature was recorded, employees separated cooked chicken into 2 batches and placed in an ice bath, however, employees never stirred foods. Cooked roasted salsa was initially cooling in an ice bath in the vegetable sink and I've had melted. Employees then added more ice to the ice bath after the initial cooling temperature was recorded, but employees never stirred foods. CFSM did not have any cooling logs for Cut lettuce, shredded cheese, and salsa verde indicating that foods reached 41F in the walk in cooler before placing in the prep line coolers. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods in smaller batches, making sure there is enough ice in the ice baths to properly cool foods, stirring foods, and maintaining cooling logs to ensure foods are cooling properly.

15A: .05(6)(a)Observed ice build up on the condenser and floor in the walk in freezer. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

16B: .06(2)(r)Observed water leaking from the pipe under the vegetable sink. System must be maintained in good repair.

17C: .07(5)(a),(b)1,2,3Observed food debris on the floors and walls in the kitchen and back storage room. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

18: .07(5)(k)Observed several flies in the back storage room amd walkway to the dish area. Pest control must treat for flies and documentation must be provided by 10/3/25. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

2-2B: .03(5)(j)1&2At time of inspection, observed an employee drink in a multi use cup stored by the prep line cooler. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Employee drink discarded.

2-2D: .06(2)(o)Art time of inspection, observed a container in the handwashing sink at the prep line and a cutting knife in the handwashing sink by the dish area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Items were removed from the handwashing sinks.

6-1C: .04(6)(d)Multiple containers of cooked cheese dip, cooked salsa, and salsa prepared from room temperature not cooling at a rate fast enough to reach 70F in 2 hours or 41F in 4 or 6 hours. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Foods were placed in smaller, metal containers and ice baths were filled properly.

11A: .04(6)(e)Facility using improper methods for cooling cooked cheese dip, cooked salsa, and salsa prepared from room temperature. Some foods cooling in deep, large, plastic containers. One food item had an ice wand present but it was never observed to have been stirred in food. Some foods cooling in small, deep plastic containers. Ice baths foods were cooling in were not properly made (ice only present in one ice bath and all portions of containers were not properly submerged in ice baths). Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Foods were placed into smaller containers. Ice baths were made properly. Discussed that if using ice wands, the ice wands need to be stirred in food. Also recommend stirring foods where ice wands are not being used.

2-2A: .03(4)(a)(b)(c)(e)(f)Multiple employees on site had not signed the employee health policy agreement. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees reviewed and signed the employee health policy agreement.

3-1B: .04(3)(a)Multiple time/temperature control for safety (TCS) foods received during inspection at a temperature that is not in compliance with the food code (see temperature log). Refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received. (P) Corrective Actions: Delivery company retuned to restaurant and picked up that were delivered out of temperature.

12D: .04(4)(g)At time of inspection, observed raw beef thawing in the vegetable sink. Observed avocados stored as clean with produce stickers present. 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. (Pf) Corrective Actions: Raw beef was removed from the vegetable sink and the vegetable sink was washed and sanitized. Avocados that had been cut with produce stickers present were discarded. Avocados that had not been cut had produce stickers removed and were rewashed.

15A: .05(6)(a)Observed ice build up on the fans in the walk in freezer. Equipment must be maintained in good repair and proper adjustment.

15C: .05(7)(a)2,3Observed multiple packages of food in the walk in freezer with ice build up present on the exterior surface of packages. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

18: .07(5)(k)Observed multiple flies in the back of the kitchen. Manager stated that facility contacted pest control earlier today to discuss fly problem, but no documentation could be provided to show that pest fit room is scheduled to visit facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; (Pf) and
4. Eliminating harborage conditions.(C)