Pata Negra

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed food cooling in pans wrapped in plastic CA: PIC immediately unwrapped pans and covered with parchment paper

Personal cleanliness — Inspector Note: Observed employee preparing food without hair net

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed failure to have test strips for dishwasher at bar and for main kitchen

Food stored covered — Inspector Note: Observed uncovered beef, chicken and beans in main kitchen CA: PIC immediately had staff cover with parchment paper

Thermometers provided and accurate — Inspector Note: Observed failure to have TMD inside WIC/RIC in main kitchen CA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed expired test strips 6/1/25 CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Insects, rodents, and animals not present — Inspector Note: Observed bug zapper above RIC in salsa area CA: Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area;

Required records: shellstock tags, parasite destruction — Inspector Note: Observed failure to maintain shell tags over 90days CA: Except as specified in subsections (2) and (5)(f) of this Rule, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food service establishment for 90 calendar days beyond the time of service or sale of the fish.