Hacienda Bar and Grill No. 7

Observed raw beef patty being stored above RTE food items and boxes of raw seafood stored without proper horizontal space between raw chicken. Manager moved beef patty and began the process of moving boxes of seafood.
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) 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, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) 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, 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.

Observed food and sauce accumulation on dishes stored under prep-top cooler. Manager removed items to be properly cleaned and sanitized.
511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed multiple sticky fly traps with dead flies in between the ice machines, prep table, and 3-compartment sink at the back of the main kitchen. 511-6-1.07(2)(k) - Insect Control Devices (C) (k) Insect Control Devices, Design and Installation.

1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.

2. Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Observed strong gas odor coming from grill area. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

Observed stored chipped bowls. Manager disposed of items. 511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials.

(a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Observed excessive water accumulation at bottom of reach-in cooler. Manager began the process of cleaning the cooler. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed drain plug missing, trash accumulation around outside dumpster and outside dumpster lid in disrepair. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed excessive water accumulation in bar area and at the back of the facility near the dish washing area. Also observed multiple cracked tiles at the bar and floors in main kitchen in need of resealing. 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.

(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.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed strong odor at drain in bar area and strong gas odor coming from grill area in main kitchen. 511-6-1.07(3)(g) - Mechanical Ventilation, sufficient capacity to prevent buildup of heat, steam, smoke, fumes & odors (C) (g) Mechanical Ventilation. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.

Observed TCS foods (Raw chicken, Guacamole, sour cream, mozzarella cheese, raw shrimp, and Ribeye steak being held at temperatures exceeding 41F. Chicken and Ribeye was placed in the reach in cooler 60 minutes ago. PIC advised to place ice on tcs foods including raw chicken, shrimp, cheese, steak, lettuce, guacamole and ribeye in the freezer until the temperature reaches 41 degrees or below.

PIC will also have the low boy repaired due to the temperature being observed above 41 degrees f. 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 build up on the soda spouts in the bar. PIC corrected on site by washing, rinsing, and sanitizing soda gun and spouts in the bar area.

Observed plates stored underneath the prep top table not inverted. PIC will cover the top plates with foil or invert plates and bowls in order to prevent food debris from contaminating the plates below.

Observed the reach in cooler making a strange noise. PIC will have the cooler repaired. Also observed the lid in bad repair used to cover the rice bin.

Observed beef birria hot held in the steam well below 135F. PIC stated that the birria had been stored in the steam well for two (2) hours. PIC discarded the birria and reheated a new batch to 165F for hot holding.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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.

Observed black beans and ground beef in the walk-in cooler that were prepped and had been cooling since yesterday still at temperatures higher than 41F. PIC stated that the food items had not been removed from the cooler since yesterday. PIC discarded ground beef and black beans.

511-6-1.04(6)(d) - Cooling (P) (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C).

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less.

Observed flies in the kitchen.

Observed pipes underneath the 3 compartment sink in the kitchen and bar area, and under the kitchen prep sink with leaks.

Observed plates stored underneath the prep top table with food debris from food prep. PIC covered the top plates with foil in order to prevent food debris from contaminating the plates below.

Observed drain plugs missing from dumpsters.

511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed large pool of water throughout the ware washing area caused by sink leaks and the mop sink. When team members are using the mop sink, there is no hose connected which causes water to shoot out onto the floor. PIC was advised to attach a hose (with a vacuum breaker valve) to the mop sink faucet prevent water from pouring directly onto the floors. PIC was also advised to remove all water from the floors.

Observed TCS foods (Raw chicken and Ribeye steak being held at temperatures exceeding 41F. Chicken and Ribeye was placed in the reach in cooler 10 minutes ago. PIC advised to place raw chicken and ribeye in the freezer until the temperature reaches 41 degrees or below. 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 brisket and queso hot held at a temperature below 135 degrees f. Brisket and queso was discarded by the PIC. PIC will ensure that all hot held TCS foods are heated rapidly to 165 for hot holding and hot held at 135 degrees or higher. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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 raw chicken being thawed at room temperature on the preparation table. PIC advised to use one of the four thawing methods to properly thaw chicken.

511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed potentially hazardous food thawed at room temperature.

Observed drain plugs missing from dumpsters. PIC will contact the dumpster company and have the drain plug replaced by 12/31/24. Liquid waste and trash observed around the grease tank. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed brisket and queso hot held below 135F.

Observed four (4) sauce bottles stored in the dry storage room without lids. Manager corrected on site.

Observed cook wearing watches during cooking tasks. Manager corrected on site.

Observed drain plugs missing from dumpsters.

Observed lids of dumpsters missing. All closures of dumpsters must be closed.

Observed ceilings and vents with dust accumulation in the main kitchen.

Observed employees bookbags and shoes stored with cooking oil in the dry storage area. Manager corrected on site by removing employee personal items into a designated area.

Observed employee storing personal food and beverages in between food in the reach in coolers. Employees personal food and beverages must be stored separate from food used for food service.

Observed the 3-compartment sink filled with water on the sanitizer side, but concentration at 0 PPM quat. Observed the dishwasher at 0 PPM chlorine. Sanitizer bucket was very low and needed changing. PIC changed the chemicals and machine was at 50 PPM sanitizer. (COS). Also observed the sanitizer buckets at 0 PPM chlorine/quat solution.

Also observed the dish machine at the bar at 0 PPM chlorine. The water is wat too hot. Please have "Super Source" to come service the machine.

Observed the hot and cold water faucets leaking water on the 2-compartment prep sink.

Observed employees dumping food in the hand sink and also dumping ice and drinks in the mop sink. The hand sink is for handwashing ONLY and the mop sink is for utility (mopping) purposes ONLY!

Observed a knife stored in the crevices of the prep top cooler. Also, observed the ice scoop laying in the ice at the bar. PIC removed both "in-use" utensils. (COS)

Observed no quat test strips in the facility to check the sanitizer in the 3-compartment sink. PIOC called the technician to bring some test strips.

Observed the food storage shelves in the walk in cooler rusting. Please properly seal or paint the shelves with a food grade paint.

Observed the floors in the kitchen heavily chipped/peeling. The floors will need to be repainted or properly sealed to make the floors smooth, easily cleanable, and nonabsorbent.

Observed the vents throughout the kitchen in need of cleaning due to dust debris. Also, the ones with rust will need to painted or replaced.

Observed queso cheese in the walk in cooler that had been cooling since last night sill at temperatures higher than 41F or below. Instructed the PIC to discard the cheese dip. (New)

Observed the floors in the kitchen still heavily chipped/peeling. The floors will need to be repainted or properly sealed to make the floors smooth, easily cleanable, and nonabsorbent. (Repeat)

Observed (1) bulb out over the ventilation hood system.(New)

Observed an employee's open drink stored under the prep cooler. (New)

Observed an employee at the bar use his bare hands and place fruit in a drink cup. There should be no bare hand contact with Ready To Eat food items.

Observed shelled eggs being stored above RTE food items. The PIC removed the eggs and placed them on the bottom shelf. (COS)

Observed queso cheese dip at 72 F on the steam table. PIC stated that it came directly from the walk in cooler to the steam table for hot holding. The cheese has to be reheated properly then placed on the steam table for hot holding of 135 F or above.

Observed no soap at hand washing sink by the prep sink.

Observed several food items in the walk in cooler, reach in freezer, and on server counter top not covered. PIC covered all items during the inspection.(COS) (Repeat)

Observed the food permit expired on 1/1/2022. PIC called the health department and made the payment of $550.00. (COS)

Observed the women's restroom without a garbage can with a cover.

Observed the floors with heavily chipped/peeling paint. The floors in the kitchen will need to be repainted or properly sealed to make the floors smooth, easily cleanable, and nonabsorbent.