El Mirador

Observed TCS items not cooling properly due to improper cooling methods. The salsa was cooked last night and at 48 deg at 11 am this morning. The salsa verde was discarded. The tamales were finished cooked around 4 am and were at 42 at 11 am. It is hard to determine if this food item was improperly cooled (as the time the product reached 135 is unclear) as there isn't any cooling log with time/temps for reference. This food was not discarded. TCS food must cool from 135°F to 70°F within 2 hours, and from 70°F within 41°F within 4 hours (~33°F for the 1st 2 hours, ~8°F for last 4 hours). COS by discarding salsa verde. CA: Do not cover and use smaller portions which are not more than 3-4" thick. An ice wand may also be useful to achieve proper cooling time/temp parameters.

Observed improper cooling methods used for salsa verde and tamales. Both items were in deep containers covered with a lid while still cooling. 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:

Observed wet wiping cloths stored in improper sanitizer solution concentration. 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 sanitizer.

Observed very small roach crawling on wall in kitchen area near the veg and meat sinks. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises. Maria has Arrow Exterminators treating the issue and they did a spray today, which may explain why a small roach was observed. Continue treatment on a weekly basis.

Observed ceiling tiles in the cooking area yellowed and deformed from the heat. Clean or replace as necessary. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed several time/temperature control for safety (TCS) foods cold held above 41°F in reach in cooler closest to 3 compartment sink. The ambient air temperature of this unit was 43°F. All TCS foods must be cold held at 41°F or below. COS by discarding some items and moving other items to a different cooler. Do not store TCS food in this unit until it is fixed and can cold hold food at 41°F.

Observed several bottles of salsa cold held above 41°F in reach in cooler in front food service area. After discussion with PIC, it was determined these salsa bottles are taken out of temperature control and given to customer then placed back in cooler. Did not observe proper TPHC documentation, and PIC was unsure how long bottles were out of temperature for. Must have a label on each bottle of salsa with the time brought out of the cooler and the discard time 4 hours later. COS by discarding bottles and COS by labeling 2 bottles recently brought out of temperature control.

Observed cut tomato in container stacking on top of prep top unit, sticking out of temperature control and temping 47°F. TCS foods must be cold held at 41°F or below. COS by moving to reach in cooler. Must store TCS items within prep top unit.

Observed raw pork in cardboard box, on floor near back door temping 45°F. After discussion with PIC, it was determined they received a delivery roughly 30 minutes before the start of the inspection. Must put TCS food away after receiving delivery to ensure it doesn't rise above 41°F. COS by putting in cooler.

Observed TCS items not cooling properly due to improper cooling methods. Tamales cooked at 10 AM temping 50°F at 3:50 PM. Also observed lettuce prepared at 8 AM temping 52°F at 3:30 PM, and horchata prepped at 3 PM temping 71°F at 4 PM, then temping 65°F at 5:15 PM. TCS food must cool from 135°F to 70°F within 2 hours, and from 70°F within 41°F within 4 hours (~33°F for the 1st 2 hours, ~8°F for last 4 hours). COS by discarding lettuce, putting horchata in smaller portions uncovered, and putting tamales on flat sheet trays uncovered in reach in cooler.

Observed several critical violations that have the potential to lead to foodborne illness. Also observed no designated PIC at the beginning of the inspection (CFSM came in the middle). The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed. Must have a designated PIC (knowledgeable in food safety) when CFSM is not present.

Observed minimal mold-like buildup inside ice machine. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must deep clean within 72 hours.

Observed very small roach crawling on floor in dining area. 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. Asked PIC to show invoice or receipt of last pest control visit, and PIC was unable to provide it. Must have pest control come out to address the issue.

Observed 2 fly-catching sticky tapes hung from ceiling over areas of food prep near prep top units. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.

2. Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Must immediately remove fly tape.

Observed improper cooling methods used for lettuce and tamales. Both items were in deep containers covered with a lid while still cooling. Observed chicken originally uncovered in proper ice bath, then placed in reach in cooler covered while still cooling. 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

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Health Authority highly suggests using smaller, flat containers and stirring frequently to allow heat to escape. COS by putting tamales on flat sheet tray and chicken in smaller containers uncovered in reach in cooler and putting horchata in smaller portions uncovered in cooler.

Observed no analog thermometer inside reach in coolers near 3 compartment sink. Must have an accurate thermometer placed in the warmest part of the unit (close to the door). COS by putting thermometers in cooler.

Observed raw pork and beef in cardboard boxes stored directly on the floor and under sternos (gas cans) near the back door. 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 moving to reach in cooler.

Observed gasket of reach in cooler near 3 compartment sink in disrepair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Must fix gasket.

Observed unfinished wood shelf in front food service area storing food items. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Must paint with washable paint.

Observed prep sinks in main kitchen separated from wall. Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. Must fix silicone seal.

Observed rust build up on shelves above 3 compartment sink, on shelves below 3 comp sink and handwashing sink storing chemicals, and shelves storing dishes, and shelves under prep counters near 3 comp sink and near prep sinks. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean shelves and reseal with a washable paint or replace them. Health Authority suggests obtaining smooth, cleanable mats for all shelves to prevent rust accumulation.

Observed minimal debris accumulation on floor of reach in coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Must clean at a more frequent pace.

Observed mold-like buildup inside mop sink. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Must clean or replace.

Observed significant grease residue on wall next to grill area. Physical facilities shall be cleaned as often as necessary to keep them clean. Must clean wall.

Observed employee with bare hands washing dirty dishes, rinse hands with water only, then proceed to put away clean dishes. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands.

COS by washing hands and rewashing container.

Observed several time/temperature control for safety (TCS) foods cold held above 41°F in reach in cooler closest to 3 compartment sink. The ambient air temperature of this unit was 44°F. All TCS foods must be cold held at 41°F or below. COS by discarding some items and moving other items to a different cooler. Do not store TCS food in this unit until it is fixed and can cold hold food at 41°F.

Observed several bottles of salsa cold held above 41°F in reach in cooler in front food service area. After discussion with PIC, it was determined these bottles are given to customers and sit out of temperature control, then are placed back in cooler. Must cold hold salsa at 41°F or use Time as a Public Health Control (TPHC). Will email PIC TPHC written procedure. Must keep this on file.

Observed soup hot held on stove top at 85°F. The heat was not turned on. Must hot hold TCS food at 135°F or above. COS by turning on heat.

Observed salsa not cooling fast enough due to improper cooling methods. Salsa was cooked at 2:00 PM, temping 95°F at 2:15 PM, then temping 90°F at 3:30 PM. TCS food must cool from 135°F to 70°F within 2 hours, and from 70°F within 41°F within 4 hours. COS by reheating salsa and starting cooling process over.

Observed several critical violations that have the potential to lead to foodborne illness. Also observed no designated PIC at the beginning of the inspection (CFSM came in the middle). he responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed. Must have a designated PIC (knowledgeable in food safety) when CFSM is not present.

Observed bottles of salsa prepared the day before without a date marking label. Also observed tilapia with 2 date marking labels, one from 5/12 and one from 5/15. Must date mark TCS food prepared and held for more than 24 hours. Must remove any old labels left on containers. COS by fixing labels.

Observed several fly-catching sticky tapes hung from ceiling throughout kitchen, over areas of food prep and over clean dish shelf area / 3 compartment sink. Observed several flies attached to them. Also observed very small roach crawling on plastic curtains at kitchen entry. 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. Asked PIC to show invoice or receipt of last pest control visit, and PIC was unable to provide it. Must have pest control come out to address the issue, and must immediately remove the fly tape.

Observed improper cooling methods used for several TCS food items. Salsa and soup were stored in large, deep containers covered with a lid on an improper ice bath. 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

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

COS by fixing ice bath of soup. Ice baths should be roughly 80% ice, 20% water and come up to the highest level of the food. Health Authority highly suggests using smaller containers and stirring frequently to allow heat to escape.

Observed no analog thermometer inside reach in cooler near 3 compartment sink. Must have an accurate thermometer placed in the warmest part of the unit (close to the door). Must obtain analog thermometer.

Observed unfinished wood shelves in main kitchen area and front food service area near ice machine. Also observed unfinished wood panel behind electrical unit near back door. Nonfood contact surfaces must be made of material that is smooth, durable, non-absorbent, and corrosion-resistant. Health Authority suggests sealing wood with a washable paint.

Observed significant leak in reach in cooler next to ice machine. Equipment shall be kept in good repair. Must fix leak.

Observed lettuce head stored directly in grocery bag. Food contact surfaces shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS by placing in food grade container.

Observed rust build up on shelves above 3 compartment sink, on shelves storing dishes near 3 compartment sink, and shelves next to stove top. Also observed aluminum foil with debris accumulation on shelf near kitchen entry. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean shelves and reseal with a washable paint or replace them. Health Authority suggests obtaining smooth rubber mats to prevent rust accumulation.

Observed minimal food debris on floors of reach in coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Must clean.

Observed significant grease residue on wall next to grill area. Physical facilities shall be cleaned as often as necessary to keep them clean. Must clean wall.

Observed inadequate ventilation in kitchen. Main kitchen area was extremely hot. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. Must fix.

Observed gasket of reach in cooler near 3 compartment sink in disrepair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Must fix gasket.

Observed tomato/marinara sauce, few pans of food such as chicken not hot held above 135 degrees. Must either hot hold above 135 degrees or use 4 hour time limit by writing the time on the container and discard after 4 hours. COS by discarding.

Observed chemicals stored next to and above food. Must store the chemicals in designated area away from food and food contact surfaces. COS by moving to a designated area.

Observed a container of tamales stored in the mop sink. Food must be stored in designated area to prevent contamination. COS by moving the container.

Observed the back door left open. Back door must be completely closed to prevent the entry of bugs/flies. Observed few flies in the facility. COS by closing the back door.

Observed time/temperature control for safety (TCS) food in two reach-in coolers and prep top/reach-in unit being cold held at temperatures greater than 41°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 41°F or below. COS by discarding. Must have coolers serviced. Do not store TCS foods in unit until minimum cold holding temperature can be maintained. Must use ice baths in interim.

Observed no running hot water at back handwashing sink. Hot water line was turned off. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF through a mixing valve or combination faucet. COS by turning hot water on.

Observed many TCS foods in reach-in coolers date marked 9/20/23 but were prepped on previous days. Also observed foods with multiple date mark stickers with different dates on containers. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 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. COS by placing correct dates on items. Containers should only have ONE date on container.

Observed a large amount of raw meats delivered to facility and employees places meats in van to take to owner's house for storage. Food served at facility may NOT be prepped or stored at home. COS by removing all items from van an storing in freezer at facility.

Back door is not tight-fitting and some type of paper (not durable) placed at bottom of door as a door sweep. 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.

Observed poor lighting throughout front and back kitchen areas. Many of the bulbs were out. Must replace burned out light bulbs.