AL PAN CALIENTE

1-2A: .03(2)No person in charge present at the arrival of inspection. // There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Owner arrived during inspection. //

2-2A: .03(2)(o)No verifiable documentation on site stating employees have been trained on the required reportable symptoms and diseases. // 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)

10D: .04(7)(d)No allergen disclosure posted within the facility. // 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

12B: .03(5)(h)Multiple employees wearing watches and bracelets while preparing exposed food and drinks. // 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: Bracelets and watches removed. //

15A: .05(1)(i)Raw wood pallets used to hold up coolers and for shelving. // 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)

15B: .05(3)(h),(i)No quat test strips on site. // A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

4-1A: .04(4)(n)1Observed two employees handle raw meat with gloves and then proceed to handle clean equipment without changing gloves and washing hands on two occasions. // 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: Gloves changed and hands washed. Equipment cleaned. //

6-1B: .04(6)(f)Steak and chorizo holding below 135F. // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods discarded. //

4-2B: .05(7)(a)1Observed dicer stored as clean with food debris. Observed cake pans stored as clean with food debris, Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dicer and pans washed, rinsed, and sanitized at time of inspection.

11C: .04(6)(c)Observed 4 bags of raw meats (beef, chicken, and pork) thawing in standing water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Raw meats were placed in a container in the 3-compartment sink under running water.

12A: .04(4)(q)Observed beans and tomatillos stored on the floor in the kitchen. 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: Beans and tomatillos relocated 6 in off the floor.

12D: .04(4)(g)Observed raw meats being thawed inside the vegetable sink. 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 meats were removed from the vegetable sink and sink was cleaned and sanitized.

6-1A: .04(6)(f)Observed sauce, coco-milk, cream cheese inside glass reach in with temperatures above 41 deg F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) 3rd Consecutive repeat. Corrective Actions: Person in charge discarded mentioned items.

15A: .05(6)(a)Glass reach in mentioned above unable to maintain 41 deg F or below. Do not use unit to store TCS (Time/temperature control for Safety) foods until unit is repaired. Person in Charge stated that cooler will be discarded.