Fiesta Bar Y Parrilla

Food properly labeled; original container — Inspector Note: Observed several sauces in the prep top cooler are not labeled with their common name.PIC labeled the sauces. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (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.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the inspection report posted was not the most recent one. PIC advised to print the latest one and post it. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. 5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean utensils are placed exposed to contamination.PIC placed them under a overhead covering. (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: At the time of inspection, PIC was unable to provide the test strips for the sanitizer for 3 comp sink.PIC advised to order them ASAP. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handwashing area in main kitchen did not have hand soap. Handwashing area in the bar area did not have a designated handwashing area and are using 3 comp sink as hand washing area with utensils inside the sink. PIC advised to have a designated area for hand washing and keep it accessible at all times. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. 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 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee drinks with no lid or straw on prep table. 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. C/A: COS: PIC discarded drinks.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed knife and rags in handwashing sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. C/A COS: PIC removed all items.