Surcheros Fresh Mex

EHS observed the scoop in the ice machine underneath the drink machine. The scoop handle was touching the ice.

CA-EHS informed PIC that the handles cannot touch the ice.

511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

EHS observed several items in the walk in cooler that did not cool down correctly. Some items were prepped a day or two ago an the temperature was between 44-46 degrees.

CA-EHS noticed that employees were packing a lot of product into one container once prepped which is not allowing items to cool down properly. EHS informed PIC about half the portion size to allow items to cool down.

511-6-1.04(6)(d) - Cooling (P) (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P

EHS observed the health inspection report posted was from 2024 which is the the last inspection that they received.

CA-PIC needs to make sure that once they obtain a new inspection report they must print it out and post it in the facility.

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.

EHS observed the hot holding area by the cash register that contains queso and soups did not have anything covering the items.

CA-PIC needs to make sure that employees are covering all food items to reduce possible contamination from happening.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

EHS requested for pest control records. PIC could not provide copies.

CA-PIC needs to make sure that they are keeping up to date copies of pest control inspection reports.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (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 observed a container at the front food service that contains s'mores quesadilla mix. Inside of the container there was a single use cup stored in the container.

CA-PIC needs to make sure they are not reusing single use items. Once it is used on time they must discard the item.

511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

2. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.

EHS observed employee items placed on item that are being used for public use. EHS observed a yellow energy can with straw stored on a rack beside the box that contains clear printed ice bags. Also, EHS observed a black jacket on the same rack stored on top of box that contains tortilla chips.

CA-PIC needs to create a designated area for employees to store their personal items and to prohibit employees from storing personal items with item that is used for the facility.

11-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS observed the ice maker had mold like substance present on the inside of the ice maker.

CA-PIC needs to make sure that the ice machine is being routinely cleaned to reduce any build up or mold like substance to appear. 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.

EHS observed the oven that contains the chips located on a shelve had stains and build up on the outside of the unit.

CA-PIC needs to make sure that all equipment is being cleaned routinely.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 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 observed food debris in side of REF under prep top cooler (serving line) in front food service area.

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

Informed PIC to have REF cleaned and cleaned at a frequency to prevent buildup. This must be corrected by 2/16/24

EHS observed build up of grease on hood vent units

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

Manager informed EHS that hood vent systems are supposed to be cleaned every 3 months, but will contact cleaners to schedule a visit. This must be corrected by 2/19/24

EHS observed hand sink in main kitchen near prep area without paper towels. PIC informed me that paper towel dispenser battery is dead. EHS did observe paper towel role inside.

b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf Informed PIC to have battery changed and replaced. This must be corrected by 08/18/23

EHS observed catering pans and bowls with food contact surface facing upwards.

(g) Kitchenware and Tableware.

1. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.
2. Except as specified under paragraph 2 of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.

Informed PIC to invert bowls and pans. This must be corrected by 08/18/23

EHS observed food debris on tables that holds grill prep top in front food service line. EHS also observed food build up on cheese warmer temperature dial.

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. PIC is to clean tables that store grill prep top and cheese warmer. This must be corrected by 08/21/23.