Luna Maya

Observed dish machine not dispensing chlorine sanitizer. Chlorine must dispense at 50 ppm. COS by priming machine. PIC must ensure that employees are using test strips to check concentration daily.

Observed habanero salsa cooling in working prep top unit. Also observed beans cooling on ineffective ice baths. Pans were sitting on top of ice as opposed to being surrounded by ice on all sides.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by moving habanero salsa to ice bath and correcting ice bath for beans.

NOTE: pan holding ice/water must be larger and wider than pan holding the food.

Floor tiles beneath stove/grill area in disrepair. Also observed epoxy flooring in warewash area in poor condition. in Must repair flooring.

Observed rice being improperly hot held in hot box that was non-electric. There was no means of maintaining food at the minimum hot holding temperature and temperature of rice was 129°F. 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 135°F and above. TCS foods being hot held must be stored in temperature controlled hot holding units. COS by reheating.

**Hot boxes may no longer be used. Must remove from facility.

Observed most recent inspection report of 74/C from 9/5/24 not posted. 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. COS by posting score.

Floor tiles beneath stove/grill area in disrepair. Must repair flooring.

Observed cooked chicken stored in same container as a piece of partially cooked chicken. Both were in direct contact with each other. Raw and cooked chicken may not be stored in same container. COS by discarding.

Observed employee using same spatula to handle raw meats and ready-to-eat (RTE) foods. Employee used spatula to chop raw pork on grill then use same spatula to handle cooked beef and burger buns. COS by cooking burger to higher temp and discarding buns. PIC must ensure that there are designated utensils for raw meats and RTE foods.

Observed chicken being partially cooked in a manner that is not in accordance with the Rule. There is no approved written procedure and chicken is not being properly cooled and stored. COS by discarding.

Observed sizeable hole in walk-in cooler. Hole is exposing walk-in to outside area. 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.

Floor tiles to left of stove are missing. Must fix flooring.

Observed employee drink without proper lid and straw. Open cups without a straw and lid are not approved for food prep areas. CA: However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed dented cans stored along with cans to be later used for food service. CA: Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. COS: Cans separated.

Observed wet wiping cloths stored in improper sanitizer solution concentration around 10 ppm. Sanitizer was measured at or below 50 ppm. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: Moved to 50 ppm CI sanitizer.

Observed broken wall in the dry storage area. CA: All physical facilities shall be maintained in good repair.

Observed knife used to cut partially cooked chicken being used to cut fully cooked chicken. Utensils used to handle raw meats may be used to cut cooked meats. COS by discarding and washing knife/cutting board.

Observed partially cooked chicken and beef stored in cook area. Unless a written procedure is submitted to County Manager and approved, raw meats may NOT be partially cooked. COS by discarding as Health Authority could not determine how long meat had been sitting out. See Rule below:

511-6-1.04(5)(d) - Non-Continuous Cooking of Raw Animal Foods (P, Pf) (d) Non-Continuous Cooking of Raw Animal Foods. Raw animal foods that are cooked using a non-continuous cooking process shall be:

1. Subject to an initial heating process that is no longer than sixty minutes in duration; P

2. Immediately after initial heating, cooled according to the time and temperature parameters as specified in subsection (6)(d) of this Rule for cooked time/temperature control for safety food; P

3. After cooling, held frozen or cold, as specified for time/temperature control for safety food as specified in subsection (6)(f) of this Rule;P

4. Prior to sale or service, cooked using a process that heats all parts of the food to a temperature for a time as specified under subsection (5)(a)1-3 of this Rule; P

5. Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food as specified in 2 of this subsection if not either hot held as specified in subsection (6)(f) of this Rule, served immediately, or held using time as a public health control as specified in subsection (6)(i) of this Rule after complete cooking; P and

6. Prepared and stored according to written procedures that:

(i) Have obtained prior approval from the Health Authority; Pf

(ii) Are maintained in the food service establishment and are available to the Health Authority upon request; Pf

(iii) Describe how the requirements specified in paragraphs 1 through 5 of this subsection are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Pf

(iv) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in paragraph 4 of this subsection prior to being offered for sale or service; Pf and

Observed time/temperature control for safety (TCS) food in walk-in cooler being cold held at temperatures greater than 41. Ambient temperature of cooler around 50°F with TCS foods ranging between 50-53°F. There were also a few TCS foods in prep top unit out of temperature (food came from walk-in). 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 or below when being cold held. COS by discarding.

Observed raw chorizo left sitting on counter outside of temperature control and temping 67°F. COS by discarding.

Observed chorizo (80°F) being improperly hot held in unapproved hot holding unit (non-electric bain-marie). Also observed beans (125°F) being improperly hot held in hot box that was also non-electric. 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 135°F and above. TCS foods being hot held must be stored in temperature controlled hot holding units. COS by discarding chorizo and reheating beans. Both units were removed from facility at time of inspection.

Observed beans prepared at 2PM not cooled to 70°F within two hours of reaching 135°F. Improper cooling methods were being practice; beans were stored in large metal pans that were covered, stack on top of each other, and stored in a cooler that wasn't maintaining temperature. 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

COS by discarding.

Observed no person in charge present at time of inspection. There must be a person in charge on the premises of the food service establishment at all times.

Observed no active managerial control at facility and many concerning temperature violations that have the potential to cause serious foodborne illness. Several of the violations observed during today's inspection were violations on the previous routine inspection. The responsibilities of the person in charge of listed below:

511-6-1.03(2)(a)-(l)(n)(o) - Responsibility of PIC (Pf) (a) Food service establishment operations are not conducted in a private home or in a room used as living or sleeping quarters; Pf

(b) Authorized Personnel Access. Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination; Pf

(c) Authorized Persons Compliance. Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this Chapter; Pf

(d) Employee Handwashing. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; Pf

(e) Monitoring of Receiving. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf

(f) Proper Cooking Techniques. Employees are properly cooking cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees’ routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. Pf

(g) Proper Cooling Methods. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees’ routine monitoring of food temperatures during cooling; Pf

(h) Consumer Food Safety. Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; Pf

(i) Proper Sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing; Pf

(j) Clean Tableware. Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; Pf

(k) Bare Hand Contact. Unless the conditions specified in DPH Rule 511-6-1-.04(4)(a)4 are met, employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; Pf

(l) Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; Pf

(n) Imminent Health Hazard. If an imminent health hazard exists because of an emergency such as a fire, flood, interruption of electrical or water service for two or more hours, sewage malfunction, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross unsanitary occurrence or condition, or other circumstances that may endanger public health, then operations are immediately discontinued and the Health Authority is notified. P However, establishments may continue to operate under an emergency operation plan that has been approved by the Health Authority prior to the occurrence of such emergency events.Pf

(o) Procedures and Plans. Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required.Pf

Observed food/spices left uncovered while not in active use. Any food not actively being used must kept covered to prevent any potential overhead contamination. COS by covering.

Observed employee wipe knife on rag that was attached to waist then store inbetween equipment. Dirty rags may not be used to clean utensils, they must be properly washed, sanitized, and stored in a clean/dry space. COS by washing knife.

Observed improper cooling methods being used to cool beans and chicken. Food was in large, deep containers, covered, stacked ontop of each other, not being stirred, and stored in a cooler with that was well above minimum cold holding temperature. 511-6-1.04(6)(e) -

Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by discarding beans as they did not cool to 70 within two hours of reaching 135 and placing chicken on ice baths.

NOTE: Proper ice baths must be made. A good ice bath consists of ~70% ice and 30% water. Pans should not be sitting on top of ice but partially submerged so that ice/water comes up to highest level of food in container.

Observed salmon in reduced oxygen packaging (ROP) nor removed from packaging prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed a few small dead bugs in dry storage area. 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.

Observed most recent inspection report of 70/C from 5/19/23 not posted. 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. COS by posting score. Today's score must be prominently displayed.

Observed partially cooked beef stored in an unapproved (non-electric) hot holding unit. Unless a written procedure is submitted to County Manager and approved, raw meats may not be partially cooked. COS by fully cooking beef.

Observed time/temperature control for safety (TCS) food in reach-in cooler nearest office being cold held at temperatures greater than 41°F. Ambient temperature of cooler was 46°F. Also observed salsa being improperly cold held on ice. COS by discarding TCS foods and showing staff how to make an effective ice bath.

Observed chorizo being improperly hot held in unapproved hot holding unit (non-electric bain-marie). Hot holding unit is not capable of maintaining minimum hot holding temperature and may no longer be used at facility. COS by reheating chorizo to at least 165°F.

Observed build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized by end of day. Must increase cleaning frequency at a rate that precludes mold accumulations.

Observed dish machine not dispensing chlorine after several attempts. Dish machine was primed and began dispensing chlorine. Person in charge must ensure that employees are using test strips daily to check chlorine concentration.

Observed bowl of lettuce stored in back handwashing sink.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

COS by removing bowl from sink.

Observed live roach crawling inside and on box of gloves near handwashing sink. The person in charge stated that they are aware of the roach issue. 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.

Must call pest control to address issue.