Pico E' Gallo/ Mr. Churro

Food properly labeled; original container — Inspector Note: Observed no labels on any of the sauce bottles in the main kitchen. COS: PIC created labels for all. d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee actively eating and drinking on top of the kitchen prep-top cooler. CA: Employee shall not eat in food prep area and on top of a cooler. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Food separated and protected — Inspector Note: Observed ground beef stored on top of ready to eat foods in the (main kitchen) reach-in cooler/fridge. Observed fully thawed chicken stored in the freezer, the water from the chicken dripped on top ready to eat foods stored in zip-Loc bags. COS: PIC rearranged the cooler and freezer. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils;

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed heavy buildup-up of pink, yellow, and brown mold-like substance in the ice machine located in the front service area. COS/CA: PIC will burn the ice and deep clean the ice machine, facility will discontinue the use of ice (or use ice from another source). 7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper date marking and disposition — Inspector Note: Observed no date-marking on any of the ready to eat foods items. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf COS; PIC created date label for all RTE foods

Approved thawing methods used — Inspector Note: Observed raw chicken thawing at room temperature in meat sink. COS: PIC turned on running water. hawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

Contamination prevented during food preparation, storage, display — Inspector Note: Observed cooked chicken and beef stored on the floor, uncovered, during preparation. COS: PIC placed food items on prep-top table. During preparation, unpackaged food shall be protected from environmental sources of contamination

Wiping cloths: properly used and stored — Inspector Note: Observed wet wiping cloths on prep top tables. COS: PIC placed wiping cloths in sanitizer buckets. 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 (ii) Laundered daily.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no test strips for 3 compartment sink. CA: Advised PIC to obtain test strips. (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed raw chicken thawing in handwashing sink. COS: PIC removed chicken and placed in meat sink. . A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Food stored covered — Inspector Note: Observed raw beef and chicken stored uncovered in reach-in cooler. COS: PIC covered food items. iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;