LA RUANA

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

14A: .04(4)(k)Observed scoops with no handles stored in sugar and peppers in between uses. Observed a spoon stored in masa mixture between uses with handle touching the 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 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: Scoops were removed from food.//

15A: .05(6)(a)Observed walk-in cooler and reach-in cooler unable to maintain proper cold holding temperatures. Minimum ambient temperature of walk-in cooler was 42.1F. Minimum ambient temperature of reach in cooler was 61.2F. SECOND CONSECUTIVE VIOLATION// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Do not use these coolers to store time/temperature control for safety food until repaired.//

15C: .05(7)(a)2,3Observed fuzzy mold-like accumulation on shelving in walk-in cooler.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

2-2A: .03(2)(o)Person in charge could not demonstrate in a verifiable manner that two employees have been informed of their responsibility to report certain symptoms and illnesses.// 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)

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Food cold holding improperly for less than 4 hours were allowed to cool down.//

6-1D: .04(6)(i)Observed empanadas and papa rellenas (potato with meat) intended to be on time control not labeled with the start of the 4-hour time control period.// When using time without temperature control (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 when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were discarded.//

12C: .04(4)(m)Observed wiping cloths stored in chlorine sanitizer solution with less than 50ppm chlorine. THIRD CONSECUTIVE VIOLATION Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were removed. Sanitizer was remade to appropriate concentration.//

15A: .05(6)(a)Observed reach in cooler failing to maintain proper cold holding temperatures. Minimum ambient air temperature was 52.2 degrees F. Observed accumulation of ice inside of reach-in freezer and on pipe in walk-in freezer.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

2-2D: .07(3)(a)Observed handwashing sink at the bar with soap dispenser clogged so that no soap could be dispensed.// Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap dispenser was unclogged during inspection.//

2-2D: .06(2)(c)Observed handwashing sink next to walk-in cooler with no hot water 85F or above supplied. *SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF through a mixing valve or combination faucet. (Pf) Corrective Actions: Hot water was turned on at handwashing sink during inspection.//

2-2D: .07(3)(b)Observed handwashing sink in men's restroom with no paper towels supplied. Door handle must be touched to open. No electric hand dryer present. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// 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: Paper towels were supplied in restroom.

4-2B: .05(7)(a)1Observed interior surface of ice machine with mold-like accumulation. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

12C: .04(4)(m)Observed several wet wiping cloths stored on prep tables throughout kitchen (not in sanitizer solutions). Observed wiping cloths stored wet in 0ppm chlorine solution. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were placed in a chlorine sanitizer solution between 50-100ppm.//

12D: .04(4)(g)Observed employee peeling potatoes that had not been washed yet. Observed a whole avocado that was washed without removing the sticker. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION.// 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: Potatoes were discarded. Remaining potatoes were washed before peeling. Sticker was removed from avocado and it was washed again.//

13A: .02(1)(d)Observed no inspection report posted in the facility. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Please post today's inspection report.//

14B: .05(10)(e) 1,2,4Observed several metal containers stored as clean and stacked wet. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

14B: .05(10)(a)Observed employee drying clean dishes with a towel.// 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: Dishes were washed, rinsed, and sanitized again. Employee was advised that clean dishes must be air dried only.//

1-2A: .03(2)There was no person in charge when requested at beginning of inspection.// There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: A temporary person in charge was selected. Another person in charge arrived during inspection.//

6-1C: .04(6)(d)Observed chicken soup that did not cool from 135F to 70F in 2 hours. Observed raw chicharron, raw fish, and cooked cow stomach that were not cooling at a fast enough rate to reach 41F within the required timeframe.// Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Chicken soup was discarded. Chicharron was placed in a shallow metal pan to cool faster. Lid was removed from container of cow belly. Raw fish was placed in walk-in cooler.//

6-1D: .04(6)(i)Observed salsa intended to be on time control with no label to indicate when the 4-hour time control period started.// 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: Salsa was discarded.//

11A: .04(6)(e)Observed chicken soup cooling at room temperature for an extended period of time (1 hr 40 mins). Observed raw chicharron cooling in a large plastic container with a lid and stacked under other plastic containers. Observed mondongo cooling in tightly closed plastic bags stored tightly together in a metal pan with lid. Observed raw fish cooling in the bottom of a prep cooler that is frequently opened.// Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was coached on proper cooling methods such as using walk-in coolers and freezers, shallow pans, metal pans, leaving food uncovered, and using ice baths. Educational poster for proper cooling methods was provided.//

11C: .04(6)(c)Observed raw chicken thawing at room temperature with no running 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: Chicken was placed in walk-in cooler to continue thawing.//

2-2B: .03(5)(j)1&2Observed three employee beverages in unapproved containers in kitchen. Observed employee actively drinking from an unapproved container 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: Unapproved drink containers were discarded. Employee drinking transferred their drink to a single use cup with lid and straw.//

2-2D: .06(2)(c)Observed handwashing sink at bar with no hot water.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

14B: .05(10)(e) 1,2,4Observed multiple metal containers stored as clean and stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

15A: .05(6)(a)Observed walk-in cooler failing to maintain a temperature of 41F or below.// 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) Corrective Actions: Do not use walk-in cooler to store time/temperature control for safety foods until repaired.//

15C: .05(7)(a)2,3Observed multiple containers stored as clean with stickers and sticker residue present on outside of containers.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

18: .07(2)(m)Observed back door near dry storage area that is not tight fitting (light passes through bottom when door is fully closed.)// 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)

2-2D: .06(2)(o)Observed handwashing sink at bar with stack of rubber mats blocking it from being used.// A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Rubber mats were removed from handwashing sink.//

2-2D: .07(3)(b)Observed handwashing sink at bar with no 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: Paper towels were placed at handwashing sink.//

4-2B: .05(7)(a)1Observed interior surfaces of ice machine with mold-like accumulation.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

4-2B: .05(6)(n)Observed warewashing machine actively being used with 0 ppm chlorine sanitizer dispensing.// 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: Person in charge replaced sanitizer supply. Warewashing machine is now dispensing chlorine at the appropriate concentration.//

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold holding 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 cold holding improperly for more than 4 hours were discarded. Foods received or prepared within the past 4 hours were moved to walk-in freezer.//

12C: .04(4)(m)Observed wiping cloths stored wet in buckets with no sanitizer. Observed two of the buckets stored directly on the floor.// Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were removed and sanitizer was remade to proper concentration. Buckets were moved off the floor.//

12D: .04(4)(g)Observed employee cutting mushrooms that were not washed.// 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 mushrooms were discarded. Employee washed remaining mushrooms before continuing to prep.//

13A: .02(1)(d)The most recent inspection report is not displayed. An older inspection report from 6/29/23 is posted.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

14A: .04(4)(k)Observed multiple dispensing utensils with the handles touches food products, this was noted in the containers in the walk in cooler and bottom of preparation coolers.// 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: Person In Charge (PIC) removed all utensil and provided clean utensils and stored them on a dry clean surface or placed them in the food products with the handles extended outwards.//