LAS AMERICAS DELI

Wiping cloths: properly used and stored — Inspector Note: Observed two wet wiping cloth stored outside sanitizer buckets on countertop. Wiping Cloths, Use Limitation (C) (m) 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 PIC placed wet wiping cloths in sanitizer buckets with sanitizer solution of 200ppm chlorine.

Insects, rodents, and animals not present — Inspector Note: Observed more than 4 fruit flies throughout dining area and main kitchen. Controlling Pests (Pf, C) (k) Controlling Pests. 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; Pf and 4. Eliminating harborage conditions. Discussed with PIC to eliminate harborage conditions to prevent pests, keep doors closed as often as possible, and consult with licensed pest control for further prevention.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed raw steak that had just been prepped and placed in the walk-in cooler, covered and stored on the bottom shelf where limited airflow was preventing proper cooling. Cooling Methods (Pf, C) (e) Cooling Methods. 1. 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: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. PIC moved the raw beef steak to the freezer to rapidly cool.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloth stored in sanitizer solution bucket with 0ppm chlorine. Wiping Cloths, Use Limitation (C) (m) 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 Food service employee remade sanitizer solution in sanitizer buckets to reach 50ppm chlorine.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no active permit. Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Discussed with PIC that permit fees need to be paid immediately.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed personal containers containing meat and beans stored below the prep top cooler that were not properly labeled to distinguish them from foods belonging to the restaurant. Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Discussed with PIC, that there shall be an area designated for employees to store personal food items.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pan lids in 3 compartment sink with a sanitizer solution of 0ppm chlorine. Manual Warewashing Equipment, Chemical Sanitization using Detergent Sanitizers(C) (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. Food service employee remade sanitizer solution in 3 compartment sink; sanitizer in sink tested at 100ppm chlorine.