La Cantina on Main

Observed dish machine in main kitchen dispensing 0 ppm Cl- after being ran several times. According to PIC, dishes were ran through the dish machine today. For proper sanitation of dishes, dish machine must dispense 50-100 ppm. COS by fixing it to dispense 100 ppm Cl-.

Observed current inspection report (70 C) partially obstructed by a plant. Must display current inspection report in an area where it can be clearly read from a foot away. COS by moving.

Observed employee with bare hands handle dirty dishes then proceed to put away clean dish without washing hands in between. Must wash hands in between switching tasks to prevent contamination. COS by rewashing dish.

Observed salsa cold held on an improper ice bath in expo area in main kitchen. TCS food must be cold held at 41°F or below. COS by discarding. Health Authority suggests using Time as a Public Health Control (TPHC) for salsa. Will email PIC TPHC written procedure. If using TPHC, must fill out written procedure and keep on file.

Observed several TCS foods cold held above 41°F in reach in cooler across from prep sink. TCS food must be cold held at 41°F or below. The ambient air temperature was set to 39°F, but it was actually 42°F within it. COS by moving food to walk in cooler. Health Authority suggests checking temperatures of items within each cooler more frequently.

Observed jalapeno poppers cold held improperly in prep top unit, temping 53°F. TCS food must be cold held at 41°F or below. Jalapeno poppers were placed on top of lid in prep top unit, sticking out of temperature control. COS by moving poppers to reach in cooler underneath.

Observed cooked chicken and cooked beef sitting on counter below grill, temping under 135°F. TCS food must be hot held at 135°F or above, or discarded. COS by discarding.

Observed several containers of salsa cooked on 2/8 temping above 41°F within walk in cooler and reach in cooler to the left of the dish machine. TCS food must cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours (~33°F the 1st 2 hours, and ~7°F the last 4 hours). COS by discarding. Health Authority will email PIC helpful information on proper cooling methods. Highly suggest to use cooling log.

Observed open employee drink stored on top of dicer equipment near 3 compartment sink. Must store employee drinks in a disposable cup with a straw and lid and in an area away from food prep. COS by moving.

Observed hand sink closest to 3 compartment sink blocked off by cup racks, and obstructed by container placed within it. Hand sinks must be accessible at all times. COS by moving tub.

Observed food residue on can opener and slicer stored as clean. Food contact surfaces of equipment shall be clean to the sight and touch if stored as clean. COS by cleaning both.

Observed dish machine at bar dispensing 0 ppm Cl- after being ran several times. Dish machine must dispense 50-100 ppm Cl- for proper sanitation. COS by fixing dish machine to dispense 100 ppm Cl-.

Observed salsa cold held above 41°F on improper ice bath in bar area. Time/temperature control for safety (TCS) foods must be cold held at 41°F or below. A proper ice bath shall be ~80% ice, 20% water and come up to the highest level of the product. COS by adding ice.

Observed several TCS items cold held above 41°F in residential reach in cooler across from dish machine, in prep top, in reach in cooler under prep top, and grill cooler. TCS food must be cold held at 41°F or below. The ambient air temp of the residential cooler was 41°F. The AAT of the other coolers were 39°F and 40°F. Must lower all AATs to a temperature that can consistently cold hold TCS food at 41°F or below. COS by moving TCS items out of residential cooler. Highly suggest checking thermometers throughout the day to ensure coolers are working properly. Also suggest using TPHC for TCS food left out during a rush. Will email TPHC procedure.

Observed mold-like accumulation inside ice machine. Food contact surfaces must be cleaned at a rate that precludes accumulation. Health Authority suggests emptying out and cleaning inside of ice machine at a more frequent pace. Must deep clean within 72 hours.

Observed dish machine in kitchen area with 0 ppm Cl- and actively being used to sanitize dishes. Must ensure dish machine is dispensing 50-100 ppm Cl- before use. COS by filling up 3 compartment sink with quat sanitizer. Can use dish machine to remove food debris, then dip dishes into quat to sanitize (and allow dishes to air dry).

Observed several oranges with significant mold accumulation on them in the bar area. Food must be safe, in good condition, and unadulterated. Must ensure food is in good condition when receiving deliveries. COS by discarding oranges. Health Authority suggests to label and separate products that will be returned to sender.

Observed rice in Migali cooler from previous day that was improperly cooled and still at 53F. Observed guacamole in Migali refrigerator at 70 F in a large plastic container with lid on preventing it from being able to meet cooling parameteres.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 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

COS: Rice discarded and guacamole moved to multiple metal pans.

Observed wood used as a top for ice machine and wood over fryer for additional prep space.

Remove all raw wood from kitchen - Replace with proper top for ice machine, and remove wood covering from fryer. (If fryer is not needed replace with prep table)

Cutting Boards in front of grill are broken with jagged edges - No longer smooth/easily cleanable. Replace cutting boards.

No chlorine test strips available for kitchen dishwasher or new ar dishwasher