Sticky Cactus

Wiping cloths: properly used and stored — Inspector Note: Observed the wiping cloth bucket (sanitizer) at 10 PPM chlorine sanitizer. PIC remade the sanitizer to 50 PPM chlorine (COS). 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: (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. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 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. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

In-use utensils: properly stored — Inspector Note: Observed a knife stored between the prep top cooler and the steam table. Observed (2) metal and (2) plastic bowls in the bulk containers of sugar, rice, and beans. Advised PIC to place a scoop with the handle stored upwards in the containers. The bowls were removed (COS). 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 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); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Nonfood-contact surfaces clean — Inspector Note: Observed the shelves in the reach in cooler (hot line) and the food storage shelves in the walk in cooler with an accumulation of rust build up. The shelves will need to be replaced or cleaned and repainted to avoid contamination of food items. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floors in need of resealing in the dishwasher room and parts of the kitchen. The floor is not smooth or easily cleanable, and it is holding water in the dish area. The floors must be resealed within the next 30 days by January 4th. Please send a service report to [REDACTED EMAIL] by January 5th.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed a shelf for employee's personal items (keys and bag on it) stored above the meat and vegetable produce sinks in the kitchen. Advised PIC to remove the shelf and place it in a area where it will not cause contamination to food items in the kitchen.

Proper hot holding temperatures — Inspector Note: Observed queso cheese being held on the steam table at 60F. The queso cheese was not rapidly reheated before placing it on the steam table to be held at 135F or above. The queso cheese was removed and placed on the grill to get the temperature to 165F or above (COS). 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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