El Bronco

Observed an employee rinsing lemons inside the handwashing sink. A handwashing facility may not be used for purposes other than handwashing. PIC spoke with the employee and advised to only use the handwashing sink for handwashing only.

Observed a food handler wearing plastic wristbands on both wrists while prepping/handling the tortilla chips in the cooking area. 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. Corrected on Site (COS): Food handler removed wristbands, removed gloves from hands, washed his hands, and placed new gloves on hands.

Observed two fly stick insect traps with dead flies on them hanging from the ceiling directly above the area where the food handlers handle/prep foods. Insect control devices shall be installed so that the devices are not located over a food preparation area; and 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. Please install insect control devices away from the areas mentioned. Contact your reputable pest control representatives to have their representative provide pest control services. Corrected on Site (COS): Fly traps were removed and discarded.

Observed several unlabeled chemical bottles that contained sanitizers, degreasers and other chemicals. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Person in charge will have the bottles properly labeled.

Observed several containers of frozen and partially frozen cooked beef and chicken thawing beneath the prep table. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F or less; or completely submerged under running water. Employee moved containers to walk in cooler to thaw.

Observed 0 parts per million (ppm) of sanitizer solution dispersing from the dish washing machine which were in use. 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: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution. Utilize three compartment sink to wash, rinse and sanitize utensils and dishes.

Observed whipped cream inside the reach in beer cooler in the bar area with a temperature of 48°F. Ambient air temperature of the cooler is 51°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. Person in charge discarded the food.

Observed containers of prepped queso with a temperature ranging from 45°F-48°F inside the walk in cooler. Person in charge stated the foods were prepped yesterday. Ambient air temperature of the walk in cooler is 37°F Cooked time/temperature control for safety food shall be cooled: Within a total of 6 hours from 135°F to 41°F or less. Food discarded do to time and temperature parameters were not met.

Observed several containers of cooked time/temperature for safety foods: queso and stewed chicken not properly date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Properly date mark all food items.

Observed containers of prepped queso in a bulk food container and a plastic bucket inside the walk in cooler not properly cooling possibly due to containers being used. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: Placing the food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath or using containers that facilitate heat transfer. I educated person in charge on proper cooling methods procedures.