LA FONDITA RESTAURANT

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed a plastic container containing green salsa (made with heat-treated vegetables) cooling at room temperature on the counter. Food employee placed on a shallow ice bath. Advised to fully submerge in ice, use metal pans to facilitate heat transfer and to use cold holding equipment to rapidly cool. CA: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

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed two knives with a piece of metal shaving on the tips of the blade. COS: Food employee removed knives to 3 compartment sink. Discussed: Metal scrub potentially a source from metal shaving. Metal scrub used to wash utensils at 3 compartment sink. Advise to replace scrub. CA:Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Hands clean and properly washed — Inspector Note: Observed food employee wash hands at the hand sink with no soap and proceeded to wipe off hands on clothing. COS: Food employee washed hands with soap and use paper towels for washing hands. 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P

Food obtained from approved source — Inspector Note: Observed pre-cut tres leches cakes with whip cream sold for consumer consumption that was not prepared at this permitted establishment. The facility does not have oven or equipment to make cakes. COS: Owner removed cakes from sale. Owner confirmed cakes were made at his personal residence. CA: Food prepared in a private home or received from a consumer may not be used or offered for human consumption in a food service establishment. P

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed container of clean utensils stored directly inside the basin of the produce sink. COS: Container of utensils were removed. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the blade of the potato peeler, dicer and can opener with food residue on the food contact surface. COS: Utensils were relocated to 3 compartment sink. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper cooling time and temperature — Inspector Note: Observed container of rice at 78F in walk in cooler that was cooked yesterday night (per food employee, rice was cooked around 8pm). Rice did not cool from 135F to 70F within 2 hours. COS: Food employee voluntarily discarded rice.CA: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P