CAUSA RESTAURANT AND BAR

4-2B: .05(7)(a)1Observed nozzles on drink machine behind bar to have black build-up on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person in charge advised they don't use it and took the nozzles off to clean and sanitize.

6-1A: .04(6)(f)Observed two pans of cooked corn and cut tomatoes stored in prep cooler at temp above 41 degrees F. 3RD CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded items.

8-2B: .07(6)(g)Observed 3 out of 5 quat sanitizer buckets (stored with cloths) that were made with a concentration that exceeds 400ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC (person in charge) had sanitizer buckets remade to proper concentration.

2-2D: .06(2)(o)Access to sole handwashing sink in kitchen blocked with trash can. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: PIC (Person in charge) cleared access for handwashing sink.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw chicken and fish stored above cooked chicken in reach in cooler. Raw fish stored above ready to eat hot sauce and cooked potatos. 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. //SECOND CONSECUTIVE ROUTINE VIOLATION// Corrective Actions: PIC relocated raw items to prevent cross contamination.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety (TCS) food items holding temperatures above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) //SECOND CONSECUTIVE ROUTINE VIOLATION// Corrective Actions: PIC relocated TCS foods out of compliance into cooler to rapidly cool. Also PIC voluntarily discarded other TCS foods.

14A: .04(4)(k)In use ice cream scoop stored in standing water at 72 deg F. 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: PIC discarded water and placed utensil and container in 3 comp sink to be washed/sanitized.

4-2B: .05(6)(n)Observed clean containers being sanitized in the 3-compartment sink with a QUAT sanitizer concentration below the specified by the manufacturer's instructions. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: QUAT sanitizer was remade according to the manufacturer's specifications, and clean containers were sanitized.

1-2A: .03(2)No person in charge (PIC) available at the beginning of the inspection.// There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived 20 minutes later at the facility.//

1-2A: .03(2)(a)-(l), (n)Multiple risk factor violations were observed during today's inspection not in compliance with the food code, resulting in the person in charge (PIC) not demonstrating active managerial control of the facility.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2D: .07(3)(b)Only hand wash sink available in the kitchen was observed not having disposable paper towels.// Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Disposable paper towels were added to the towels dispenser.//

3-1C: .04(1)Observed mold-like substance on cheese slices and Mazamora syrup (made with corn).// Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Foods were discarded.//

4-1A: .04(4)(n)1Observed an employee cutting raw meat wearing double single use gloves.// 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: Employee removed his gloves.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored above cooked pork and raw beef above corn inside a prep cooler. Observed raw fish stored above cooked rice in another prep cooler. Unwashed produce and raw fish stored above cooked chicken inside a reach-in cooler.// 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: Foods were rearranged by their internal cooking temperature.//

6-1A: .04(6)(f)Observed multiple time/temperature control for safety (TCS) food items holding temperatures above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

8-2B: .07(6)(b)Observed several chemicals (degreaser, sanitizers (x2), window cleaners) stored in spray bottles without identification.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Spray bottles were labeled.//

11C: .04(6)(c)Observed multiple bags of mahi mahi thawed inside the vacuum-sealed bag. Each bag has a label from the manufacturer indicating to remove the fish from the bag before thawing.// Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: //Fish was discarded.//

15A: .05(6)(a)Observed a glass door cooler holding temperatures above 41F.// 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)