EL SOMBRERO #9

Observed handle of tongs to be stored in direct contact with meat in cooler drawer. Dispensing utensils shall be stored in a manner that prevents contamination. COS: PIC rearranged tongs to prevent potential contamination.

Observed clean dishes, located in the main kitchen and the bar area, to be stared upright with no way to avoid overhead contamination. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (ii) Covered or inverted. COS: PIC voluntarily rearranged clean dishes to ensure that no overhead contamination could occur.

Observed clean dishes, located in the main kitchen and the bar area, to be stared upright with no way to avoid overhead contamination. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(ii) Covered or inverted. COS: PIC voluntarily rearranged clean dishes to ensure that no overhead contamination could occur.

Observed gaskets, throughout the restaurant to have an accumulation of food debris. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed chlorine sanitizer buckets to have a concentration more than 100ppm, when tested with testing kit. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) 50-100ppm.

COS: PIC voluntarily remade sanitizer buckets, and verbally counseled employees to make sure they test sanitizer before use, during inspection.

Bleach concentration in sanitizer bucket was observed at 0ppm. 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: Manager discarded the bleach solution and prepared a new solution that had a concentration of 50 - 100ppm during the inspection.

Employee was observed preparing food in the kitchen with a mustache longer than one half inch. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Note: The employee immediately covered his mustache during the inspection.

Observed queso dip, in the bain-marie, to be uncovered while hot holding. 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: Cheese was voluntarily covered during the inspection.

bserved accumulated mold debris inside the ice machine in the kitchen. Food contact surfaces and equipment must be clean to sight and touch. Ice machine was cleaned at COB.

Observed employee wearing a watch and bracelet while actively prepping food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Employee voluntarily removed jewelry during inspection.

Observed gaskets, throughout the restaurant to have an accumulation of food debris. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. COS: Employee cleaned all gaskets during the inspection.

Observed TCS foods in the walk-in cooler greater than 41F. See temperature log. Note: Manager provided 2 receipts in the last week for service for the walk-in cooler and placed service call during the inspection to adjust defrost cycle and/or thermostat. COS- TCS foods were placed on ice baths and moved the other refrigeration units in the kitchen (two- 2 door reach-ins, the short 2 door reach in, and the prep top cooler) until walk-in unit holding TCS foods at or below 41F. 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

Observed plastic air curtains for walk in cooler torn and missing pieces. Replace/ repair air curtain. Observed pooled water on shelf below tea station. Clean area, repair drain if needed to keep area clean. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.