Dos Margaritas# 5

In-use utensils: properly stored — Inspector Note: Observed knives stored between coolers between uses. COS: PIC removed the knives, cleaned and sanitized them, and stored them in the proper location. 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);

Single-use/single-service articles: properly stored, used — Inspector Note: Observed plastic shopping bag reused to stored tortillas in the hot holding unit. COS; PIC discard the foods. r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed multiple employee belongings throughout the kitchen in the food prep area. Water bottle and tumbler on shelf above hot holding area and on tumbler stored on top of the prep table in front of the walk-in cooler. Employees shall have a designated are for their belongings. COS/CA:PIC relocated all employee belongs and PIC will create a location for employee items.

Proper cold holding temperatures — Inspector Note: Observed RTE foods, including salsa and pico, cold holding above 41°F in a mini cooler located in the main kitchen. COS: PIC relocated all affected RTE foods to the walk-in cooler. 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

Proper cold holding temperatures — Inspector Note: Observed sliced tomatoes (64F), pico (47F), and guacamole (46F) cold holding above 41F in the prep-top cooler located in the main kitchen. COS: Foods discarded. 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

Proper cold holding temperatures — Inspector Note: Observed multiple food items temping above 41 degrees Fahrenheit. PIC discarded food. 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

Contamination prevented during food preparation, storage, display — Inspector Note: Observed several bags of beans on the floor in the dry storage area. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. PIC will ensure that food is stored off of the ground.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no test strips for the dishwasher and the 3C sink. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf PIC will acquire new test strips.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a black and pink mold like substance on the baffle of the ice machine in the kitchen. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC had the ice discarded and the machine cleaned and sanitized.