LA CARRETA

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloth stored in sanitizer bucket in main kitchen with concentration of 0ppm chlorine. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 50-100ppm chlorine. COS: sanitizer bucket was remade to 100ppm chlorine.

In-use utensils: properly stored — Inspector Note: Observed scoop handles in contact with food in bulk container of rice and black beans on shelves in vegetable and meat prep area of main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food. COS: All utensils stored properly.

In-use utensils: properly stored — Inspector Note: 1. Observed ice scoop stored directly on unclean surface of ice machine in main kitchen. 2. Observed scoop handles in contact with food in bulk container of rice and corn meal on shelves in dry storage area. C/A: 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). COS: All utensils stored properly.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed several single use aluminum bowls stored facing up exposed to contamination on upper shelving of main kitchen prep area. C/A: single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor (iv) inverted or covered. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. COS: Containers inverted.

Certified Food Protection Manager — Inspector Note: Observed no posted CFSM certificate for food manager in facility; PIC did provide printed copies of food manager certificates for staff. C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. COS: CFSM certificates posted.

Toxic substances properly identified, stored, used — Inspector Note: Observed several large containers of bleach, quat sanitizer, and dish detergent stored above single use aluminum pans and lids in outdoor dry storage area. C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in ware-washing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: Chemical stored properly.