VIVA JALISCO RESTAURANT

4-2B: .05(7)(a)1Observed interior of ice machine with accumulation of pink and black mold-like substance. SECOND CONSECUTIVE VIOLATION.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1C: .04(6)(d)Observed two containers of cooked salsa and a container of mushrooms not cooling at a rate fast enough to drop from 135F to 70F within 2 hours.// TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Food was moved to walk-in cooler to cool faster.//

6-1D: .04(6)(i)Observed tomato salsas brought to dining tables intended to be on time control with no label to indicate when the 4 hour time control period started.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Salsas were discarded.//

11A: .04(6)(e)Observed cooked tomato salsas and cooked mushrooms cooling on prep table in ice baths that were too shallow. Foods were not placed in ice baths until inspection began, and had already been cooling for 40 minutes prior to the beginning of inspection.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was coached on proper cooling methods such as using smaller containers, ice wands, proper use of ice baths, using coolers and freezers.

15A: .05(6)(a)Observed bottom left corner of prep cooler unable to maintain foods at 41F or below. Minimum ambient temperature was 41.8F. SECOND CONSECUTIVE VIOLATION.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

15B: .05(3)(h),(i)Person in charge could not provide chlorine test strips.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

2-2A: .03(1)(c)2,3,17Person in charge was not aware of which symptoms and illnesses must be reported.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: An information sheet regarding reportable symptoms and illnesses was provided to person in charge.//

2-2A: .03(2)(m)Person in charge could not demonstrate in a verifiable manner that randomly selected employee had been informed of their responsibility to report certain symptoms and illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: The employee signed an employee health agreement form during inspection. All other employees on site had already signed forms.//

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for less than 4 hours were allowed to cool down. Foods cold holding improperly for more than 4 hours were discarded.//

6-1B: .04(6)(f)Observed several time/temperature control for safety foods hot holding below 135F (see temperature log)SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods hot holding improperly for more than 2 hours were discarded. Foods hot holding improperly for less than 2 hours were reheated.//

11D: .05(3)(g)Person in charge could not provide a thermometer for measuring food temperatures.// Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)

12A: .04(4)(q)Observed soda bottles stored on floor next to restroom. Observed water bottles stored on floor under prep table. Observed onions stored on the floor underneath 3-compartment sink.// Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: All items were placed at least 6 inches off the floor in a location where they are not exposed to contamination.//

14A: .04(4)(k)Observed scoops with no handles stored in several spices SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Scoops were removed from food.//

18: .07(2)(m)Observed back door open at beginning of inspection. A screen door is present but it is not self-closing or tight-fitting.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Back door was closed.//

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

6-1D: .04(6)(i)Observed salsa squeeze bottles intended to be on time control with no label to indicate the start time.// When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Salsas were discarded.//

11D: .05(3)(g)Facility does not have a thermometer for measuring thin foods. The small-diameter probe thermometer onsite has dead batteries.// A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

12D: .04(4)(g)Observed dirty dishes being stored in fruit and vegetable sink.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Dishes were removed. Sink was washed and sanitized.//

13A: .02(1)(d)The most recent inspection report was not posted.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's inspection report was posted.//