El Parian

Observed 3CS QUAT sanitizer to be 0ppm. Observed the employee mixing running water with sanitizer solution and it was diluting the sani. Educated PIC on how to fill sanitizer sink. Sanitizer on recheck was 200ppm.

511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P Note: Inspector observed a container of meat located in the reach in cooler underneath the pre top cooler in main kitchen to have a date of 3/30. PIC discarded food and was educated on proper date marking practices. Horchata in RIC in the server's station was missing a label bearing a date of disposition.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; Note: Inspector observed handles on scoops placed in dry food bins to not be above the top of the food. PIC instructed to remove the scoops and wash, rinse and sanitize them.

511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and Note: Inspector observed light bulb missing from dry storage area. PIC instructed replace bulb and light cover.

511-6-1.04(4)(n)1 - Gloves, Use Limitation (single use gloves) (P) (n) Gloves, Use Limitation.

1. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P Note: Observed line cook wash their gloves instead of changing them to prevent contamination. PIC alerted employee to change gloves before beginning next task.

511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Note: No thermometers were observed in reach-in coolers in front food service area and main kitchen.

Prep-top cooler on cook line holding TCS food 45-52F, see temperature observations. PIC voluntarily discarded out of temperature TCS food items (pot of black beans, pot of shredded chicken, plate of ground beef stuffed bell peppers, hot dogs) to COS. TCS food items that were prepped today, 7/20/23, (diced tomatoes, sour cream, pico de gallo) were put in smaller containers and put in a water ice bath. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety (TCS) food shall be maintained at 41F or below. Repair or replace prep-top cooler such that it can maintain 41F or below. Do not store TCS food in the prep-top cooler until it can maintain 41F or below. If using top portion of prep-top cooler for topping food items (diced tomatoes, sour cream, lettuce, cheese, etc) have food in smaller portions in containers and in a water ice bath; check temperatures of TCS food items to ensure they are 41F or below.