Palo Santo Restaurant & Rooftop

Observed container of miso sauce held beyond the discard date listed (4/21) and container of sliced cheese held beyond the discard date listed (4/24) in walk-in cooler. Corrected on site - Items discarded. 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

Observed multiple dented cans in the main kitchen dry storage area, 2 coconut cream and 4 coconut milk. CA: Advised PIC to dispose of the dented cans or have a specified dented can area.

Observed no shellstock tags for mussels served raw, only tags from 2025. CA: Advised PIC to keep shellstock tags attached to the container until empty and to maintain on site until 90 days after receipt.

Observed no time as a public health control records, after discussing with PIC that it is performed on Lamb Chop, Birria, Carne Asada, Branzino, and Sea Bass. CA: Advised PIC to maintain time as a public health control records.

Observed large buildup of mold like substance on interior bulk ice machine. CA: Advised PIC that the ice machine shall be clean to sight and touch.

Observed multiple items in reach in cooler and walk in cooler such as yogurt and prepared sauces stored past the 7 day expiration date. 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 .

PIC discarded items.

Observed multiple items in the reach in cooler, such as sweet potatoes, cooked cauliflower, panna cotta, butter, cheese without datemarking. Also, observed cheese in the WIC without datemarking.

PIC datemarked items

Observed facility using ROP, Dry Aging, and Sous vide without the proper variance. CA: Instructed PIC to cease ROP until a variance can be obtained.

Observed the facility using sous vide, ROP, and Dry aging without a variance or the appropriate documentation from the health department. CA: Advised PIC that before a variance from a requirement of this Chapter is granted by the Department, the information that shall be provided by the person requesting the variance and retained in the Department’s file on the food service establishment includes:

1. A statement of the proposed variance of the Chapter requirement citing relevant rule and subsection numbers; Pf

2. An analysis of the rationale for how the potential public health hazards and nuisances addressed by the relevant rules and subsections will be alternatively addressed by the proposal; Pf and

3. A HACCP plan if required that includes the information specified under DPH Rule 511-6-1-.02 (6) as it is relevant to the variance requested.

Observed broken ceiling light above up-facing food containers in the dry stoage/warewashing area. CA: Advised PIC to repair glass in order to not contaminate food contact surfaces.

Observed raw shell eggs stored next to milk. Observed raw chicken stored next to head lettuce. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

PIC will rearrange food items according to cook temperature.

Observed large buildup of mold like substance on interior bulk ice machine baffle. 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. PIC will drain bulk ice machine and clean location.

Observed multiple items in reach in cooler and walk in cooler such as mussels and prepared sauces stored past the 7 day expiration date. 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 .

PIC discarded items.

Observed facility utilizing ROP without a proper variance in place and storing items thawed or past the 48 hour expiration date. Except as specified under paragraph 6 of this subsection, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under DPH Rule 511-5-14-.02(6)(b) and (d). Instructed PIC to cease ROP until a variance can be obtained.

Observed wet wiping cloth stored in bucket of cold, dirty water with a reading of 0ppm sanitizer. 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. PIC replaced water.

Observed several TCS foods that were out of temperature again. EHS also observed that the element for the WIC was frozen over.

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 at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

PIC will discard all TCS items in WIC and contact their vendor service the WIC.

Observed an incomplete set of shellstock tags. The tags were only from November.

1. Except as specified under paragraphs 3 (ii) of this subsection, shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Pf

2. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf

3. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under paragraph 2 of this subsection, by: Pf

(i) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served; and

(ii) If shellstock are removed from their tagged or labeled container:

(I) Preserving source identification by using a record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served, Pf and

(II) Ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the consumer. PF

PIC will maintain there shellstock tags in accordance with the food code.

Observed several TCS foods that were out of temp. Specifically, items in the PTC next to the wine rack. 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 at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC discarded these items and took the PTC out of service.

Observed improper use of the hand sink by one of the staff. 2. A handwashing facility may not be used for purposes other than handwashing. Pf PIC had the employee stop their action and place the item they were washing in the 3C sink.

Observed a Quats concentration of 500 ppm. The recommended range is 200 - 400 ppm.

A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

PIC will contact their vendor to service the sanitizer line for the 3C sink.

Observed several employees with jewelry while prepping and working with food.

Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

EHS had employees remove their jewelry and wash their hands before returning to work.

Observed several TCS items held above 41 degrees in all locations of the kitchen. 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 at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Advised PIC to discard these items and have coolers turned down.

Observed facility using sous vide for octopus without a HACCP or Variance in place. Except as specified under paragraph 6 of this subsection, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under DPH Rule 511-5-14-.02(6)(b) and (d). Instructed PIC to cease ROP until a variance can be obtained.

Observed cooked corn placed into a sealed container and left to cool at room temperature on a shelf. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d). Advised PIC to discard of the corn and educated on proper cooling methods and requirements.