Barcelona Restaurant

Personal cleanliness — Inspector Note: Observed an employee preparing food with a watch on his wrist. COS- watch was removed and employee washed his hands. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. 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.

Wiping cloths: properly used and stored — Inspector Note: Observed an in use sanitizer bucket stored directly on the floor in the bar area. COS- bucket was removed from the ground. 511-6-1.04(4)(m) - 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: 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed multiple cutting boards heavily stained and with gashes. Ca- cutting boards shall be replaced or resurfaced if unable to be cleaned. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods holding above 41F in multiple coolers on the main line. COS- food was discarded and PIC was advised to have coolers repaired before using. Ice baths can be used until the coolers are repaired as long as food is maintained at 41F or below. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed heavy accumulation of product on the can opener blade as well as the holster where the can opener is housed for usage. COS: can opener was clean and the holder where it housed was thoroughly cleaned and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch