EL SABOR DE ORIENTE RESTAURANT

Observed squeeze bottes to not be labeled with the common food name. Food Storage Containers, Identified with Common Name of Food. 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. COS: PIC properly labeled all bottles during the inspection.

Observed there to be no sanitizer solution prepared for in-use wiping cloths. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 150-400ppm when using Quaternary ammonium and 50-100ppm when using bleach. COS: Sanitizing solution was prepared, and the concentration was 200-400ppm when tested with testing kit.

Observed recently prepped shredded cabbage, pico de gallo, and sliced tomatoes to be in a cooling state on countertop with no cooling method. 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; 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. COS: Inspector advised PIC to place food items in an ice bath. Employees were educated on effective cooling methods.

Observed there to be an accumulation of black slime in ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC to drain, wash, rinse and sanitize ice machine at COB.

Observed recently prepped lettuce, pico de gallo, chicken and beef to be in a cooling state on counter top with no cooling method. Observed salsa, filled to the rim, to be cooling and fully covered. 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; 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. COS: Inspector advised PIC to place food items in an ice bath. Salsa was split and transferred into separate containers to ensure proper cooling. Employees were educated on effective cooling methods.

Observed clean dishes to not be inverted while in a dry location. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. COS: PIC voluntarily inverted clean dishes during the inspection.

Observed 3-compartment sink to be leaking while not in use and vent in women's restroom to be obscured from properly ventilating. All physical facilities shall be maintained in good repair. PIC to clean vent and put in order to fix sink.

Observed a drinking cup placed on a shelf with dry goods. 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. COS: PIC voluntarily moved the cup during the inspection.

Observed raw chicken and raw beef in the 3-door reach-in cooler, to not be covered. Except when cooling, storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC voluntarily covered both food items during the inspection.

Observed a mop to not be in the position to effectively air dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. COS: PIC voluntarily place mop in the correct position during the inspection.

Observed tortilla wraps next to raw fish and pupusa dough under raw steak/ on top of raw chicken in a three door standing cooler. Food shall be protected from cross contamination by:(I) Raw ready-to-eat food including other raw animal food such as fsh 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. COS: Items were arranged according to approved food storage order.

Observed recently cooked chorizo, beans and corn below 135 degrees Fahrenheit and in cooling state on counter top with no cooling method. Observed refried beans in cooling state piled above top rim of container and fully covered in standing cooler. 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; 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. COS: Employees were educated on effective cooling methods.

Observed inoperable lights at both hood ventilation system and one door standing cooler in main kitchen. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning (ii) Inside equipment such as reach-in and under-counter refrigerators;(iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Facility must replace with fluorescent light bulbs within (5) days time.