La Dulce Vida

Observed several time/temperature control for safety (TCS) foods holding above 41F in the reach-in cooler below the prep top unit. The ambient temperature of the unit is 47F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safe food shall be maintained at 41°F or below. Employee discarded the food. Do not use the unit for TCS foods until it is repaired.

Observed two gallons of milk in the reach-in cooler with a best by date of May 18. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. Employee discarded the milk.

Observed an employee not wearing a hair restraint while prepping and handling food. 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. Employee put on a hair net.

Observed several Time/Temperature Control for Safety (TCS) foods holding above 41°F inside the prep cooler in the main kitchen area: cream cheese (44°F), yogurt (47°F), heavy cream (47°F and 49°F), sour cream (49°F), Mexican cream (47°F), and butter (47°F). The ambient air temperature of the unit is 44°F. The food items were inside the unit days prior. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safe food shall be maintained at 41°F or below. Corrected on Site (COS): Employee discarded the food. Do not use the unit until it has been repaired/serviced.

Observed sunlight along the roofline inside the women's restroom. Perimeter walls and roofs of a food service establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. Repair the area in order to prevent the entrance of pests and rodents.

Observed sugar and flour inside bulk containers not labeled with its common name. 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. Person in charge labeled the containers.

Observed sunlight along the roofline inside the women's restroom. Perimeter walls and roofs of a food service establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. Repair area in order to prevent entrance of pest and rodents.

Observed sunlight due to gap along the front door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along solid, self-closing, tight-fitting doors. Have the door threshold repaired.

Observed time/temperature control for safety (TCS) foods holding above 41°F inside the reach in cooler behind the ice cream bar: Nacho cheese 45°F, Whole milk (46°F) and Cabbage 47°F . Ambient air temperature of the unit is 48°F. 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 or below. Employee discarded the foods. Do not use the unit until it has been repaired/serviced.

Observed employee purse, jacket, and Gatorade being stored on top of customer items. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Use lockers for employee items.

Observed time/temperature control for safety (TCS) foods holding above 41°F inside the reach in cooler behind the ice cream bar: Cream Cheese 47°F, Waffle Batter (eggs) 46°F and Butter 48°F . Ambient air temperature of the unit is 47°F. 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 or below. Employee discarded the foods.

Observed two containers of mango puree being stored inside of the handwashing sink in the main food prep area. A handwashing facility may not be used for purposes other than handwashing. Employee removed the containers from the handsink.

Observed the ice machine heavily soiled with a brown slimy substance from where the ice comes out of in the back. Food contact surfaces like ice bins and ice machines shall be cleaned at least once a week to prevent contamination of food. Clean ice machine by draining all of the ice and wash, rinse, and sanitize the interior of the machine.

Observed the person in charge (PIC) not doing their duties when it pertains to allowing unauthorized persons in the kitchen area, due to a small child in the kitchen area. Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas. Educated the PIC about keeping unauthorized persons out of these areas.

Observed an employee not wearing a hair restraint while prepping and making customer food. While prepping food, always wear a hair restraint. If employee has a beard longer than half an inch, a beard restraint is required. Employee put on a hat.