DON JOSE MEXICAN RESTAURANT #3

2-2E: .03(6)The facility did not have an adequate disinfectant listed on the EPA list G. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: The person in charge designated an employee to go and purchase the correct bleach that was needed for the vomit and diarrhea event instructions.

10D: .04(4)(d)Observed multiple bottles of sour cream and mayonnaise not in their original container, without labels. 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. (C) Corrective Actions: The person in charge (PIC) labeled bottles with common names.

14A: .04(4)(k)Observed 2 containers of seasoning, flour, and sugar with scoop handles stored in the food. Observed a metal pan of seasoning with a cup as a scoop. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 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 the required frequency. (C) Corrective Actions: Handles were taken out of the food, and the cup was taken out of the seasoning.

14B: .05(10)(e) 1,2,4Observed multiple metal pans above the warewashing sink, stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were rewashed and placed in a self-drying position.

15A: .05(1)(i)Observed cardboard being used to line shelving in walk-in freezer. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Cardboard was removed.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw fish for ceviche stored behind ready-to-eat carrots and celery in prep cooler, and ready-to-eat cheese dip, corn, and cilantro stored below unwashed vegetables in walk-in cooler. Observed washed mushrooms being stored in original packaging. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Items were moved to proper storage locations.

4-1A: .04(4)(n)1Observed multiple employees touch face and clothing and go to handle food without changing gloves between. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employees removed gloves, washed hands, and donned new gloves.

18: .07(5)(k)Observed multiple flies in 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)

4-2A: .04(4)(c)1(iv)Observed containers of corn, cheese dip, and cilantro stored without covers in walk-in cooler. Food must be protected from cross contamination by 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. (C) Corrective Actions: Items were covered.

6-2: .04(6)(h)Observed michelada mix, ground beef, and shredded chicken made more than 7 days ago still in facility. A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. (P) Corrective Actions: Items were discarded.

6-2: .04(6)(g)Observed huaraches made more than 24 hours ago without date marks. A food that requires datemarking shall be discarded if it is in a container or package that does not bear a date or day. (P) Corrective Actions: Items were discarded.

12A: .04(4)(q)Observed multiple margarita mixes stored on floor in front storage area. Observed multiple boxes of food stored on floor in walk-in freezer. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Items were removed from floor.

12B: .03(5)(g)Observed employee cleaning food-contact surfaces of ice machine and handling clean utensils with watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed watch.

14A: .04(4)(k)Observed in-use scoop in sugar and lettuce with handles touching food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Scoop handles were removed from food.

14B: .05(10)(e) 1,2,4Observed multiple pans stacked while wet to dry. Observed clean bowls stored uncovered. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans were recleaned, sanitized, and spaced to air dry. Bowls were inverted.

17D: .07(4)(b)Observed employee food items (pizza rolls, oatmeal) stored above food for restaurant in walk-in cooler and dry storage. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Items were moved to lower shelving.