PLAYA AZUL MEXICAN SEAFOOD BAR & GRILL, LLC

Observed containers of chopped vegetables and mushrooms to be cold holding in a reach-in cooler while being uncovered.

Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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 immediately covered the open containers.

Observed no thermometer present in prep top and reach in cold holding units.

TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

3. Temperature measuring devices shall be designed to be easily readable.

4. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use. Pf

Note: Inspector assessed the ambient temperature of the units using their thermometer and found the units to be within acceptable temperature ranges.

Note: Facility shall place thermometers inside of the cold holding units to track ambient temperatures of the units.

Low temperature dish machine failed to reach 120ºF on both rinse and wash cycles after being run 5 times during the inspection.

Mechanical Warewashing, Wash Solution Temperature (Pf) (j) Mechanical Warewashing Equipment, Wash Solution Temperature.

2. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120ºF (49ºC). Pf

Note: Facility shall have the dish machine inspected and repaired or replaced.

COS: Facility prepared the 3-compartment sink for washing, rinsing, and sanitizing while the dish machine is non-operational.

Observed tile floor in kitchen to be damaged, exposing the sub-floor beneath. The wall underneath the vegetable sink to be in poor repair.

Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Note: Facility shall repair the floor and wall.

Observed lights under the hood system to be non-operational and unable to be turned on.

Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

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.

Note: Facility shall have the hood system repaired so that the lights are operational.

Dish washing machine was observed with a wash cycle water temperature of 117 Degrees Fahrenheit and Chlorine concentration of 0 PPM. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13). Note: The facility will wash, rinse and sanitize all equipmnent at the (3) Compartment sink until the dish washing machine is repaired.

Heavy Whipping Cream was observed cold holding in a reach in refrgieration unit in the kitchen at 52 Degrees Fahrenheit. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Note: Heavy Whipping Cream was voluntarily discarded during the inspection.

Dish washing machine was observed with a wash cycle water temperature of 117 Degrees Fahrenheit and Chlorine concentration of 0 PPM. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13). Note: The Manager connected a new solution of chlorine to the dish machine and after running the machine a couple of times eventually the machine was observed with a wash cycle water temperature of 127 Degrees Fahrenheit and chlorine concentration of 50 - 100 ppm.

Raw shucked Oysters were observed stored next to cut lettuce. Also Raw chicken was observed stored next to Raw beef. 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. Note: Foods were separated and stored according their cooking temperatures with Cut lettuce stored above.

Refried Beans was observed cold holding in reach in refrigeration unit at 53 Degrees Fahrenheit.
511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Note: Refried Beans was voluntarily discarded during the inspection.

All restroom hand sinks were observed at temperatures below 100 Degrees Fahrenheit. 511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation.

1. 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 correct the above violations, compliance will be monitored in (24) hours time

Holes were observed in the wall behind the prep top refrigeration units in the kitchen. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.