F & A 786 LLC DBA EL Patron

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed food service permit not in plain view for patrons to view.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed previous inspection report not posted or in plain view for patrons to view.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed walk-in cooler door not properly closing and in need of a self-closure device.

Nonfood-contact surfaces clean — Inspector Note: Observed shelves in the walk in cooler with food debris.

Hot and cold water available; adequate pressure — Inspector Note: Observed low hot water pressure for the hand sink in the unisex restroom.

Plumbing installed; proper backflow devices — Inspector Note: Observed leaking pipe underneath the front hand sink.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed light bulb out and in need of replacing under the hood vent.

Toxic substances properly identified, stored, used — Inspector Note: Observed chlorine sanitizer in the 3 compartment sink at a concentration above 200ppm. Team member corrected on site. The new concentration was 100ppm.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed walk-in cooler door not properly closing and in need of a self-closure device. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Hot and cold water available; adequate pressure — Inspector Note: Observed low hot water pressure and temperature at 65F in unisex restroom. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed missing drain plug in outside dumpster and trash accumulation around dumpster area. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Physical facilities installed, maintained, and clean — Inspector Note: Observed ceiling tiles with water damage in dining area. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed employee use handwashing sink to wet paper towel. 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

Food separated and protected — Inspector Note: Observed a food employee with gloved hands handle/touch unclean handwashing sink handle and then handled/touched cooking utensils with the same gloved hands. Single use gloves were used for more than one task. Employee removed gloves, properly washed hands, and placed new gloves onto hands. 511-6-1.04(4)(n)1 - Gloves, Use Limitation (single use gloves) (P) (n) Gloves, Use Limitation. 1. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P