PAPPASITO'S CANTINA

Food properly labeled; original container — Inspector Note: Observed several sauce bottles (oils, dressings, salsas, and sauces) stored without labels in the main kitchen. C/A: Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; Facility has 10 days to correct and send proof to EHS.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dirty utensil stored as clean above salad prep top cooler. C/A: Except as specified in paragraph 2 of this subsection, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored in or under any source of contamination, including in locker rooms, in toilet rooms, in garbage rooms, in mechanical rooms, under sewer lines, under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination. COS: Utensils removed and placed in ware washing area to be cleaned and sanitized.

Food stored covered — Inspector Note: Observed several food items stored uncovered on the steam tables and prep units of main kitchen. Observed uncovered tequila salsa in salad prep table bottom. Observed lettuce in grill drawers of main kitchen stored uncovered. C/A: 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 C/A: Food items covered.

Insects, rodents, and animals not present — Inspector Note: Observed substantial number of flying insects in bar area. C/A: 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; and 4. Eliminating harborage conditions. Correct within 10 calendar days

Proper cold holding temperatures — Inspector Note: Observed several cold holding violations of TCS foods in prep top cooler unit(s) of main kitchen. ( See * on temperature log). C/A: All cold holding TCS foods shall be maintained at 41F or below. COS: Discarded