LA HACIENDA MEXICAN RESTAURANT

Observed bulk spice containers with no name of the contents labeled on it. PIC took a marker and labelled each item when it was brought to her attention. Food Storage Containers, Identified with Common Name of Food. 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.

Observed plastic bowls being utilized as scooping utensils and being left in the bins of TCS foods in the walk in cooler. PIC had the bowls removed from the food items upon request. Storage of In-Use Utensils. 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;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed multiple containers of sliced tomatoes without date markings. 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 (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC put correct dates on the containers before putting them back in cold storage.

Observed a wiping cloth being used for multiple purposes and not being stored in chemical sanitizer in between uses. Notified PIC of the use limitations rule and storage between uses rule for wiping cloths. Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed both cooks switching tasks with ready to eat foods and raw foods without changing gloves or washing their hands. Notified the PIC and both chefs that when switching tasks with ready to eat foods and raw foods they must wash their hands and change gloves. (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

Observed salsa in the front reach in cooler, and shredded cheese in the walk in cooler not being held at 41 degrees or below. PIC placed salsa containers in an ice bath and portioned the shredded cheese into smaller containers to help reduce the temperature. (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 vegetables were being washed in a handwashing sink during the time of the inspection. Notified the PIC that handwashing sinks can ONLY be used for handwashing and the designated fruit/vegetable sink is reserved for that task. Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Observed shredded cheese and shredded lettuce not cold held at 41 degrees or below. Except during preparation, cooking or cooling or when time is used as the public health control, time/temperature control safety food shall be maintained at 41 degrees or below. PIC to use ice baths, ice packs, TPHC, adjust cooler thermostat and keep the prep table cooler lids closed.

Observed CFSM certificate expired. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager. A food service that operates without a CFSM shall notify the health authority within 30 days of the date establishment ceases to employ a CFSM and measures taken to designate a new CFSM.

Observed consumer advisory does not have a disclosure for all items cooked to order. Disclosure shall include (i) A description of the animal derived foods such as "oyster on the half shell (raw oysters)", "raw egg Caesar salad" and "hamburgers (can be cooked to order") or(ii) Identification of the animal derived foods by asterisking them to note that states that the items are served raw or undercooked or contain (or may contain ) raw or undercooked ingredients. PIC to add disclosure.

Observed clean tablewware (plates) not inverted during storage or covered. PIC to have plates inverted or covered.

Observed walk in cooler racks soiled and/or rusted. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed ice bin interior of ice machine soiled. In equipment such as ice bins, clean (I) at a frequency specified by manufacturer or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold -.05(7)(b)4.

Observed bottom of beer keg coolers soiled. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.