SANTO

Personal cleanliness — Inspector Note: OBSERVATION: Bartender and female cook observed wearing a watch and bracelet (respectively). Bartender removed watch. CA: 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.

Personal cleanliness — Inspector Note: OBSERVATION: Food handler hair that is longer than 1/2 inch preparing beverages and food without proper hair restraint. CA: 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: OBSERVATION: Chips in the storage room in black bags, not designed for food storage. Chicken enchilada stored on a plate and covered with a "Thank You" bag. CA: General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. DISCUSSED with PIC to use only foodgrade packaging/containers for food/beverages/ice.

Nonfood-contact surfaces clean — Inspector Note: OBSERVATION: Interior of the beer cooler has an accumulation of water build-up. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVATION: 0ppm chlorine present on food contact equipment being mechanically washed. CA: 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, an shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart at 50ppm. COS-dishmachine usage for sanitizing discontinued and manual dish sink set up to sanitize with 100ppm chlorine.

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVATION: Interior of the ice machine is unclean with black build-up CA: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS- ice was covered and top portion was cleaned and sanitized.

Proper cold holding temperatures — Inspector Note: OBSERVATION: Time temperature control for safety food holding above 41 F in the prep top cooler and on ice bath (salsa). See* COS- products placed on ice and properly surrounded by ice to cool, sour cream from 1-13-26 discarded. CA: 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