EL CARRETON INC. #1

Observed TCS foods being held at temperatures above 41 degrees Fahrenheit. Please see temperature logs for foods in violation. 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. COS: All food items were voluntarily discarded during the inspection.

Observed containers of food (sliced ham, sliced pineapples, sliced cheese) stored in RIC without covers. 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. Corrective Actions: PIC placed plastic covering on all containers of food.

Observed old sticker labels stuck to food containers after cleaning. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective Actions: PIC to clean old sticker labels from food containers.

Observed roaches next to the dry storage shelf. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

COS: Roaches were killed. PIC to contact pest control.

Observed the pre-rinse spray nozzle, at the 2-compartment prep sink, to have an accumulation of food debris. Nonfood contact surfaces of equipment and utensils must be kept free of dirt and other debris. COS: Employee voluntarily cleaned the nozzle during the inspection.

First Consecutive Repeat Violation Observed improper horizontal separation of raw animal foods and ready-to-eat foods. From left to right: raw chorizo, raw chicken, raw steak. Observed raw shelled eggs stored next to RTE salsa. Food shall be protected from cross contamination by: Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and Cooked ready-to-eat food; and 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: Using separate equipment for each type, or Arranging each type of food in equipment so that cross contamination of one type with another is prevented. Corrective Actions: PIC immediately rearranged food to ensure proper horizontal separation was achieved.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Corrective Actions: EHS provided PIC with a new copy of employee health agreements.

Observed employee drinking from plastic water bottle in prep area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. Corrective Actions: PIC voluntarily discarded the plastic water bottle.

Hand sink missing in food preparation/cooking area. A handwashing sink shall be located: To allow convenient use by employees in food preparation, food dispensing, and warewashing areas. Note: PIC to contact owner to ensure hand sink is reinstalled in previous location.

Observed no paper towels at restroom hand sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Corrective Actions: PIC provided paper towels for restroom hand sink.

Observed containers of food (sliced ham, sliced pineapples, sliced cheese) stored in RIC without covers. 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. Corrective Actions: PIC placed plastic covering on all containers of food.

Observed interior surfaces of bulk ice machine to have mold-like accumulation. Observed old sticker labels stuck to food containers after cleaning. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective Actions: PIC to clean drain and wash, rinse, and sanitize interior surfaces of ice machine at COB. PIC to clean old sticker labels from food containers.

Observed raw chicken and raw beef stored on the same shelf as RTE (ready-to-eat) foods in walk-in cooler. Observed raw shelled eggs stored above RTE foods. Foods shall be stored according to minimum internal cooking temperature, except when combined as ingredients, to prevent possibility of cross contamination. Corrective Actions: Manager rearranged foods in walk-in cooler according to minimum internal cooking temperatures.

Observed several containers and boxes of food stored directly on walk-in cooler floor. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Corrective Actions: Manager moved food to shelving at least 6 inches above the floor.

Observed all hand sinks in facility to have maximum temperature of 80°F with time. 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. Corrective Actions: PIC stated hot water will be restored within 24 hours. Compliance will be monitored within 24 hours.

Observed accumulation of pink/black mold-like substance on interior of ice machine. Observed old labels stuck to food containers after cleaning. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective Actions: PIC stated ice machine will be cleaned at COB and old labels will be cleaned off containers.

Observed spray bottle of oven/grill cleaner stored on shelf with dry goods. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P Corrective Actions: PIC immediately moved oven/grill cleaner to location that it prevents contamination.

Observed 3-compartment sink and vegetable preparation sink to have maximum temperature of 80°F with time. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Corrective Actions: PIC stated hot water will be restored within 24 hours. Compliance will be monitored within 24 hours.

Observed pipe connected with tankless water heater to be leaking. A plumbing system shall be repaired according to law; P and maintained in good repair. Corrective Actions: PIC stated the pipe will be repaired by plumber.

Observed scoops without handles stored in rice and seasoning containers. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, 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, such as bins of sugar, flour, or cinnamon; Corrective Actions: PIC obtained scoops with handles for containers of rice and seasoning.

Observed accumulation of black mold-like debris on interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Note: PIC will drain ice and wash, rinse, & sanitize interior of ice machine at COB.

Observed scoop without handle being used in sugar bin. Scoops shall be stored 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, such as bins of sugar, flour, or cinnamon. Note: PIC replaced unapproved scoop with proper scoop.

Observed foods meant to have Temperature control being held at greater than 41 degrees Fahrenheit. Please see temperature logs for foods in violation. (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

Inside of trailer, the only handsink is not located within range of paper towel dispenser. Paper towels, or other hand drying provision, must be readily accessible for use. Due to space concerns including limited range of motion when multiple people are inside trailer, a separate hand drying provision must be kept nearby sink. Upon consulting with PIC, PIC was unclear as to which sink was the designated hand sink. No labeling of hand sink and no handwashing sign was observed above any of the possible handwashing sinks.

Observed outer openings not protected with self-closing doors, provide self-closing devices or self-closing hinges on all exterior doors.