El Paraiso Bar & Grill

EHS observed shredded low moisture mozzarella cheese located in the RIC in the main kitchen with a temperature reading of 49F. EHS observed an ambient temperature of 50F from the unit.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold 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

CA: EH informed the PIC of the observed temperature and requested the cheese be discarded, which it was. EH advised the PIC to lower the thermostat of the unit.

EHS observed two bulk containers: one of mayo the other of ranch dressing. The containers were open and labeled to be refrigerated after opening.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold 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

CA: EH advised the PIC that the bulk containers mayo or ranch dressing require refrigeration after opening, EH instructed the PIC to discard the open containers.

EHS observed a black mold-like substance in the interior of the bulk ice machine.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (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

CA: EH advised the PIC that the interior of the machine needs to be cleaned to removed observed substance and cleaning frequency should be increased.

EHS observed open containers of mayo, ranch dressing, and a bag of mozzarella cheese with no date marking labels. Establishment is not open during the daytime.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

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

2. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

CA: EH advised the PIC that a date marking system must be established, and date marking must be used when storing TCS food items for over 24 hours.

EHS observed a standing RIC unit in the main kitchen, next to the front service bar entrance. RIC brand: Magic Chef, model: MCDR740STE1 is not commercial grade and is designated for residential use only.

511-6-1.5 (2)(jj) - Food Service Equipment, Acceptability. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose.

CA: EHS advised the PIC that the RIC would need to be replaced with a commercial grade unit. PIC indicated that he would remove the unit and replace it.

Observed the need to clean bulk ice machine at back of facility due to the presence of a black substance. EH advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC is to remove all ice and clean.

Observed water leaking from ceiling onto equipment such as fryer and microwave in main cooks area. EH advised PIC areas should be protected from contamination. PIC has contacted ownership to fix. PIC is to rearrange area to avoid contamination of equipment.

Observed water dripping in main kitchen area in several places (one bucket observed catching water in open area). Eh advised PIC physical facilities are to be maintained. PIC stated he has been in contact with ownership to fix.

Observed missing protective shielding for light fixtures in main kitchen/cooks area. Eh advised PIC light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. PIC will fix.

EHS observed CFSM certificate not posted for public viewing. 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Informed PIC to have CFSM posted. This must be corrected by 12/31/24

EHS observed hot water at hand washing sink in main kitchen not reaching 100 degrees. EHS temped water at 56F. PIC informed EHS that it takes a while for hot water to run, and hot water heater was in back of restaurant.

(c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf EHS temped hot water towards end of inspection and the temp was at 100F. This was COS.

EHS observed food service inspection report not posted for public viewing.

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.

EHS observed food service permit not posted for public viewing 1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Observed 3C sink near dish area not reaching above 91F. (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. EHS informed PIC of the need to address the issue as the sink should reach a minimum water temperature of 110F.

Observed leaks at the faucet at the 3C sink the kitchen and at the sink in the dish machine area. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.EHS is to have the faucets serviced.

Observed refrigeration unit with sliding doors had an ambient temperature of 53F. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS informed PIC of the need to have the unit serviced and not to place items in the unit until it can consistently maintain a temperature of 41F and below.

Observed facility's need to purchase food grade containers for bulk product. EHS informed PIC that contact must be food grade for food storage.

Observed HVAC filter tied on the back on the ice machine. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to have the proper part on the back of the ice machine.

Observed items around the dumpster. n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. EHS informed PIC that items unnecessary to the facility operation must be removed or stored appropriately as it is creating harboring conditions for pests.

Observed visible light present at the base of the back door and slight lighting around the front door. (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

EHS informed PIC of the need to replace weather strip/weather plate around all outer doors so that no visible light is present.

Observed live roach in middle WIC that is used for storage. k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

EHS informed PIC; he stated that Orkin comes on the 28th of every month.

Observed contaminated fly roll hanging from the ceiling in the kitchen. l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. EHS informed PIC that other control measures are to be used as the fly rolls are not an approved measure for commercial/food service use.

Observed leaks at the faucet at the 3C sink the kitchen and at the vegetable prep sink. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.EHS is to have the faucets serviced.

Observed multiple pieces of equipment not turn on during the inspection(ice machine, maketable, small chest freezer. (q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS informed PIC that all equipment must be on during an inspection to assure that it is working correctly.

Observed a sheet of insulation and an AC filter taped on the side and back of the ice machine. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to remove the items as the unit should work effectively on its own.

Observed facility does not have test strips for quaternary ammonium sanitizer. (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(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 EHS informed PIC that the correct test strips are to be purchased.

Observed the non food contact surfaces of pans and bowls with debri/food residue on the rack stored as clean in the vegetable prep sink area. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS informed PIC of the need to clean equipment/utensils thoroughly.

Observed the need of repairs and cleaning throughout the facility(sealing baseboards, damaged flooring in bar area, chipped bar counter top, stained ceiling tiles, cleaning walls from splatter, sealing wall by the dj booth, and etc.). (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. EHS informed PIC of the need to repair any notably damaged areas and to clean.