Iguana's

Observed heavy buildup of food debris inside the microwaves. Advised PIC to clean the microwave to sight and touch within 72 hours. EH will follow up. Rule: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed heavy accumulation of grease/food debris on the reach in cooler handles and floor of reach in coolers. Advised PIC to follow their cleaning procedures to prevent future accumulation. EH will follow up. Rule: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed steam well (with cheese dip, refried beans, and chorizo) and front food service (mango and pineapple) food items not to be covered. Notified PIC and he COS by placing covers on all food. PIC educated on keeping food covered when not busy to prevent food contamination. PIC also was advised by EH to be sure to cover food when cooling process is complete.

Observed microwaves to not be clean to sight and touch. PIC to clean microwave to be clean to sight and touch within 72 hours. EH to follow up.

Observed Ice machine to have pink/black residue on baffle wall. PIC to drain, wash, rinse, sanitize ice machine to correct within 72 hours. EH to follow up.

Observed accumulation of grease/debris built up on reach in cooler handles. PIC advised to clean all non-food contact surfaces at a rate to prevent build up of residue.

Observed in one reach in cooler, raw shrimp and raw ground beef to be between raw chicken on the same shelf. Observed in another reach in cooler raw chicken wings to be above whole meat beef. PIC COS by arranging RICs with correct FSO. PIC to cook all items that were next to or below raw chicken to 165F to COS.

Observed in one reach in cooler, raw shrimp and raw ground beef to be between raw chicken on the same shelf. Observed in another reach in cooler raw chicken wings to be above whole meat beef. PIC COS by arranging RICs with correct FSO. PIC to cook all items that were next to or below raw chicken to 165F to COS.

Expired Certified Food Manager posted in establishment. PIC to get a CSFM within 30 days.

Expired Certified Food Manager posted in establishment. PIC to get a CSFM within 30 days.

Observed no paper towels at hand sink @ time of inspection. PIC replaced paper towels near hand sink to COS.

Observed Ice machine to have pink/black residue on baffle wall. PIC to drain, wash, rinse, sanitize ice machine to correct at end of day.

Observed multiple items prepped and made in facility bearing no date marking labels. PIC to label items that are prepped in facility and date mark items that are kept in facility longer than 24 HRS.

Observed rice in prep top cooler to be 73F. PIC placed rice in ice bath to COS. Rice cooled to 58F in about 30 mins following the cooling curve. PIC should be sure to allow rice to cool down to 41F prior to placing in prep top cooler.

Observed rice in prep top cooler to be 73F. PIC placed rice in ice bath to COS. Rice cooled to 58F in about 30 mins following the cooling curve. PIC should be sure to allow rice to cool down to 41F prior to placing in prep top cooler.

Observed no ambient thermometers in the RICs to monitor the temperatures in the RIC. PIC to place ambient thermometers in the RIC to correct.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. 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. Pf Note: Observed multiple items prepped and made in the facility bearing no date marking labels. PIC was educated on proper date marking requirements.

511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and Note: Observed beef thawing in open air not under refrigeration or running water in a designated area. Educated PIC on proper thawing methods.

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; Note: Observed multiple dry goods such as flour, and sugar with their scoops handles submerged in their contents as well as a spoon completely submerged in refried beans hot holding in a steam well.PIC removed scoops and spoon.

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; Note: Observed multiple dry goods such as flour, and sugar with their scoops handles submerged in their contents as well as a spoon completely submerged in refried beans hot holding in a steam well.PIC removed scoops and spoon.