La Mara XU, Inc. dba Las Palmas Mexican Restaurant

Inspector observed bar dish machine measured 0 ppm Chlorine with test strip at plate level. COS - PIC has 3 compartment sink set up and another dish machine in the main kitchen and will discontinue using bar dish machine until it is repaired to dispense chlorine at the approved ranges; and verified with test strips used at plate level. Corrective action: Chlorine sanitizing dish machines shall dispense a sanitizer solution between 50-100 ppm Chlorine.

Observed refried beans, ranchera salsa, avocado salsa, cheese dip, and salsa being cold held in excess of 41F. TCS foods must be held @ 41F or below. PIC discarded affected foods.

Observed cheese dip in warmer cabinet being held at 125F. Hot TCS foods must be held in excess of 135F. PIC discarded cheese dip.

Observed TCS foods bearing dates with expiration of greater than 7 days. Ready-to-eat, TCS foods prepared and held in a food service establishment longer than 24 hours shall be clearly marked to indicate the date the product must be sold or discarded. Ready-to-eat, TCS food may not be held greater than 7 days, with the date of preparation being day 1. PIC discarded the affected food.

Observed ready-to-eat, TCS food held for longer than 7 days. Advised PIC that food requiring date marking must be discarded if it exceeds 7 days. PIC voluntarily discarded affected products (Flan and Ceviche).

Observed bucket of food-contact surface sanitizer with chlorine concentration of 200ppm. Advised PIC that sanitizers must meet the chapter's requirements for food-contact surface sanitizing solutions (50-100ppm). PIC discarded solution and remade solution to 100ppm.

Observed refired beans and chicken stalled in cooling process at 42F after 5 hours. Ambient temperature of cooler was 42F. Advised PIC that cooling must take place within 6 hours, with the product going from 135 to 70 within 2 hours, and 70 to 41 within 4 additional hours. Advised PIC to Separate food into thinner portions. Food was moved to an ice bath in shallower pans and reached 40 and 41 within the cooling timeframe.

Observed dry cloth on waistband. Advised- dry wiping cloths are used for plating only or not stored in sani-bucket between uses. COS- Dry cloths was placed in the dirty cloth bin.

(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); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed shipping wrapping still present on the microwave, reach-in freezer, and chip warmer storage unit. Advised to removed packaging film from all equipment.

Observed a drill with a stainless-steel mixer attached in the kitchen. Advised PIC to use only NSF or ANSI approved mixing equipment. COS- PIC removed devise from kitchen.