LA CAZUELA MEXICAN RESTAURANT

The Dish machine measured less than 50ppm of Chlorine when measured with a chemical Test kit. The dish machine had run out of chlorine sanitizer.

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. 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:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13. Note: The manager called a technician who came to the restaurant and new container of sanitizer was connected to the dishmachine.

511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P

A sanitizer bucket of chlorine was observed at more than 100ppm when meausred with a chemical test kit. 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. All employee health agreements shown were blank with no signatures from employees. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Corrective Actions: PIC will have all employees sign a copy of the employee health agreements to ensure all employees are aware of their responsibilities to report to management about their health as it relates to foodborne illness.

Observed encrusted material on can opener blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective Actions: PIC immediately placed can opener at 4-compartment sink to be washed, rinsed, and sanitized.

Observed door to walk-in cooler to remain partially opened when not in use. PIC stated the walk-in cooler door will not completely seal unless it is physically locked.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Corrective Actions: PIC stated walk-in cooler door will be repaired to ensure it remains tightly closed when not in use.

Observed lid to dumpster to be in disrepair. Areas, Enclosures, and Receptacles, Good Repair. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Corrective Actions: PIC stated waste removal company will be contacted to repair/replace dumpster.

Observed gaskets to cooler drawer under grill to be torn/in disrepair. Observed vents in restroom and main kitchen area to have dust accumulation. Good Repair. All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Corrective Actions: PIC stated gaskets will be cleaned and replaced and all vents will be cleaned and maintained to prevent dust accumulation.

Observed salsa cold-holding in ice bath uncovered. Observed containers of guacamole, brisket, raw steak, and tomatoes all uncovered while cold-holding in the reach in cooler.
Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC covered all foods mentioned immediately.

Observed container of queso in cooling process stored on table at room temperature. Observed raw chicken and raw steak cooling in large container fully covered. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC placed container of queso in ice bath for effective heat transfer. PIC separated raw chicken into smaller containers and kept uncovered to effectively allow heat transfer.

Observed multiple ROP fish still sealed while in the thawing process.

Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment.

Note: PIC voluntarily slit all ROP fish so that they may thaw properly.

Observed tortilla taco shells stored on top shelf with no cover to prevent any dust or debris.

Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination.

Note: PIC voluntarily covered food item to prevent any contamination from occurring.

Observed scoops without handles stored in non-TCS foods. Scoops shall be stored 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. COS: PIC obtained scoops with handles and properly stored them in the non-TCS food containers.

Observed phone, keys, and headphones stored in food prep area.

Designated Areas for Employee Activity.

Note: PIC voluntarily moved all personal items to a designated area.

Observed salsa cold-holding in ice bath uncovered. Observed containers of maraschino cherries, sliced lemon, and sliced lime uncovered at the bar and server area. Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC covered all foods mentioned immediately.

Observed accumulation of dark substance on interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Note: PIC will drain and wash, rinse, & sanitize interior of ice machine at COB.

Observed chlorine sanitizer solution bucket with concentration of 0 ppm upon arrival to facility. Chlorine sanitizer solution shall have minimum concentration of 50 ppm. COS: PIC made new chlorine sanitizer solution at proper concentration.

Observed container of queso in cooling process stored on table at room temperature. Observed raw chicken cooling in large container fully covered. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC placed container of queso in ice bath for effective heat transfer. PIC separated raw chicken into smaller containers and kept uncovered to effectively allow heat transfer.

Observed wiping cloths used for food contact surfaces stored on prep top and in 4-compartment sink at bar when not in use. 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). COS: PIC replaced wiping cloths and placed them in sanitizer solution.

Observed hand sink next to mop sink not draining properly. A plumbing system shall be repaired according to law; P and maintained in good repair. Note: PIC will contact appropriate personnel to repair hand sink drainage issue.

Observed scoops without handles stored in non-TCS foods. Scoops shall be stored 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. COS: PIC obtained scoops with handles and properly stored them in the non-TCS food containers.

Observed metal food containers stacked while still wet. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: PIC arranged metal pans to allow air-drying.

Observed hand sink next to mop sink hanging off wall. Observed hole in ceiling tile above hand sink next to mop sink. Observed accumulation of food debris on metal wire shelving in walk-in cooler. Observed missing filter panel on ventilation exhaust hood. All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Note: PIC will contact appropriate personnel to repair hand sink and hole in ceiling tile. PIC will clean metal wire shelving and implement more frequent cleaning schedule. PIC will replace missing filter panel on ventilation exhaust hood.

Observed missing light fixture under front cook line ventilation exhaust hood. The light intensity shall be: At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Note: PIC will install missing light fixture.

Observed wiping cloths not stored in sanitizer solution in between use.

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)

Note: PIC immediately prepared Quart sanitizer solution with a concentration of 200ppm and placed the wiping clothes in them during the inspection.

Observed faulty faucet in men's bathroom.

Good Repair. All physical facilities shall be maintained in good repair.

Note: PIC will have faucet repaired.

Observed missing light fixture under the front cook line ventilation exhaust hood.

At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Note: PIC will replace missing light fixture.

Observed raw chicken next to raw fish and raw ground beef next to a RTE sauce.

Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) 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) 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;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Note: PIC rearranged food storage order to protect food during inspection.

Observed shredded pork in reach-in cooler to be cold holding at 46F. When the food temperature was remeasured at the end of the inspection, it was at 48F.

Time/Temperature Control for Safety Food, Hot and Cold Holding. 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

Note: PIC immediately discarded the meat during the inspection.

Observed salsa and cooked chicken stored in walk-in cooler and taco shells stored in main kitchen area to be uncovered.

Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination

Note: PIC instructed employees to cover the food.