KING'S CAFE RESTAURANTE

6-2: .04(6)(g)Observed containers of macaroni salad, avena, empanadas, and soups made over 24 hours ago without date marks. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Items were date marked.

6-2: .04(6)(h)Observed multiple containers of jamaica, horchata, tamales, and pollo guisado being held longer than 7 days. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Items were discarded.

11C: .04(6)(c)Observed large container of chicken thawing at room temperature. 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: Chicken was placed under cool running water to thaw.

12B: .03(5)(g)Observed both employees handling food with bracelets 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: Employees removed bracelets.

8-2B: .07(6)(g)Observed container of chlorine sanitizer at too high of a concentration. 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: Sanitizer was remade.

14B: .05(10)(e) 1,2,4Observed multiple containers stacked while wet to dry. SECOND CONSECUTIVE VIOLATION Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Items were spaced to air dry.

1-2B: .03(3)(c)Facility's CFSM certificate is expired. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment (Pf)

6-2: .04(6)(g)Observed multiple containers of soup, atole, and rice made over 24 hours ago with no datemarks on them. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Items were date marked.

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

18: .07(2)(m)Back door is not self-closing. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)