LA PARRILLA MEXICAN RESTAURANT

2-2B: .03(5)(k)1&2Observed employee drinking from unapproved container (open cup) in kitchen. 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 stopped drinking.

10D: .04(4)(d)Observed spray bottle of butter sauce, and squeeze bottles of butter sauce, seasoned butter, oil, and water all 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: Items were labeled.

12B: .03(5)(g)Observed employee handling food with bracelet on. SECOND CONSECUTIVE VIOLATION 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 bracelet.

14A: .04(4)(k)Observed cup being used as scoop in container of corn. 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: Cup was removed.

15C: .05(7)(a)2,3Observed multiple pans stored as clean with food residue on the nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Pans were recleaned and sanitized.

17D: .07(4)(b)Observed multiple employee backpacks and jackets stored with food items on dry storage shelves. SECOND CONSECUTIVE VIOLATION 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: Employee items were moved to employee area.

2-2B: .03(5)(j)1&2Observed multiple opened employee drinks in unapproved containers (water bottles) throughout kitchen. 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: Bottles were discarded.

12B: .03(5)(g)Observed multiple employees handling food with bracelets and watches 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: Bracelets and watches were removed.

14B: .05(10)(a)Observed employee drying plates with cloth. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Plates were recleaned, sanitized, and placed to air dry.

17D: .07(4)(b)Observed multiple employee backpacks and jackets stored with food items on dry storage shelves. 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 employee area.

4-2B: .05(7)(a)1Observed ice machine with pink slime-like buildup inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice machine was drained and cleaned.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods holding at 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: Items were discarded.

6-1C: .04(6)(d)Observed multiple containers of sauces that did not cool to 70F within 2 hours (see temperature log). Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Items were discarded.

6-1D: .04(6)(i)Observed multiple items on time control (speed racks, hot bar) line without start/discard times. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. 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)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Start/discard times were placed on items.

11A: .04(6)(e)Observed sauces cooling in ice bath in large, plastic, sealed containers. Ice was not able to cover entire container. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Proper cooling methods were discussed with person-in-charge.

2-2B: .03(5)(j)1&2Observed multiple employees drinking from open cups in kitchen. 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: Employees stopped drinking in kitchen.

2-2D: .07(3)(a)Observed three hand sinks without soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was placed at all hand sinks.

12B: .03(5)(g)Observed multiple employees handling food with watches and 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 watches and bracelets.

12D: .04(4)(g)Observed employees cutting celery, avocadoes, and tomatoes without washing them beforehand. 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: Cut vegetables were discarded and new vegetables were washed before cutting.

15C: .05(7)(a)2,3Observed multiple pans stored as clean with food and sticker residue still on the non food-contact side. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Pans were recleaned and sanitized.