LAS TORTAS LOCAS # 3

Observed wet wiping cloths stored in sanitizer bucket without proper sanitizer solution of chlorine or quat (0ppm).

Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n);

COS: PIC remade sanitizer bucket with a solution of 100ppm chlorine and placed the wiping cloths in the bucket.

Observed one live roach crawling on the floor from underneath chairs of the dining area.

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.

CA: PIC provided pest control report as proof facility is treating for pests. Recommendations from the technician are added as discussion points in notes.

Observed several unclean dishes stored as clean above the 3 compartment sink.

Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

PIC moved unclean dishes to 3 compartment sink to be rewashed and sanitized.

Observed rice and beans hot holding at temperatures below 135F in steam table. PIC stated that the rice and beans have been there for about an hour before the inspection. CA: TCS foods must be kept at 135F or above when hot holding. COS: PIC reheated rice and beans that were cooked on site to a temperature above 165F before hot holding again.

Observed two live roaches crawling on the walls in the main kitchen. PIC provided pest control that states the facility is being treated for pests. It also states recommendations for cleaning to help control pests. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting incoming shipments of food and supplies; Routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections and of this Rule; and Eliminating harborage conditions.

Observed several dishes stacked clean and wet. CA: Cleaned equipment and utensils shall be stored In a self-draining position that allows air drying; and. COS: PIC stagger stacked dishes to allow proper air-drying.

Handwashing cleanser lacking at handwashing sink in front food service area. Discussed Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Person in charge provided liquid soap

Observed hand washing sink in main kitchen not draining therefore inoperable. Discussed hand washing sink must be maintained so that it is accessible at all times for employee use. Person in charge stated that he has contacted maintenance for repair

Observed food stored on floor. Observed cooked pork stored directly on the floor in walk in cooler, crate of peppers stored directly on the floor in front food service area, and a container of salsa on the floor in the main kitchen. Discussed with person in charge food shall be protected from contamination by storing the food:

(1) In a clean, dry location (2) At least 6 inches (15 cm) above the floor