EL SOLECITO MEXICAN GRILL

Observed a metal pipe and a spray bottle place in the handwashing sink. Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. COS: PIC voluntarily removed pipe and spray bottle form the hand sink during the inspection.

Observed an accumulation of black, mold-like in the inside of the ice machine located in the car area. Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC instructed to drain, wash, rinse and sanitize the ice machine at the close of business.

Observed wiping cloths to be held in a sanitizer bucket that was 0ppm when tested with QAC test strips. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration of 150-400ppm when you QAC and 50-100ppm. COS: PIC made a new sanitizer solution and it was 200-400ppm when tested.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. 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 Note: Observed container of raw chicken above container of raw steak in RIC under PTC. PIC immediately rearranged the containers, so they were following proper food storage guidelines.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) 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: Observed container raw chicken in RIC under PTC uncovered. PIC placed lid on container.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Note; Observed mold-like accumulation in inside of ice machine bar area. PIC instructed to have ice machine emptied, wash, rinsed and sanitized by end of business.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. Note: Observed bowls stored on top of shelf above PTC to be uncovered and non inverted. PIC inverted bowls.

Observed raw shelled eggs stored above RTE (ready-to-eat) food in standing reach-in cooler. Food shall be protected from cross contamination by: Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: 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, and Cooked ready-to-eat food; and Using separate equipment for each type, or Arranging each type of food in equipment so that cross contamination of one type with another is prevented. Corrective Actions: PIC (person in charge) immediately rearranged foods according to minimum internal cooking temperature.

Observed QAC (quaternary ammonium compound) sanitizer solution with concentration of 0ppm in buckets located in main kitchen and bar area. QAC sanitizer solution shall have a concentration between 200-400ppm. Corrective Actions: PIC (person in charge) discarded sanitizer solution and replaced with new solution at proper concentration.

Observed bulk ice machine located in bar area to have accumulation of mold-like debris on interior surface. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective Actions: PIC (person in charge) stated bulk ice machine will be drained and cleaned at COB (close of business). EHS (environmental health specialist) recommended increasing cleaning frequency of bulk ice machine.

Observed raw steak being thawed in standing water. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or Completely submerged under running water: At a water temperature of 70°F (21°C) or below, With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: The time the food is exposed to the running water and the time needed for preparation for cooking, or The time it takes under refrigeration to lower the food temperature to 41°F (5°C). Corrective Actions: PIC (person in charge) immediately moved steak to 3-compartment sink to be submerged under cold running water.

Observed inspection report dated 4/12/2024 with score of 100 posted when most recent inspection before today was conducted on 6/18/2024 with score of 87. 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. Corrective Actions: PIC (person in charge) stated today's inspection report will be posted promptly after signing.

Observed one hood filter installed horizontally, rather than vertically. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Corrective Actions: PIC (person in charge) stated hood filter will be replaced so that it is installed vertically.

Observed several containers of uncovered food in cold holding units throughout facility. 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 obtained lids or other appropriate cover for all uncovered containers of food.

Observed chlorine sanitizer solution with concentration of 0 ppm. Chlorine sanitizer solution shall have a minimum concentration of 50 ppm. COS: PIC made new chlorine sanitizer solution at proper concentration.

Observed old labels stuck to food containers after cleaning. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Note: PIC will remove all old labels on food containers.

Observed bottles without labels near grill area. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC labeled bottles with common name of food.

There was not a suitable thermometer provided and/or readily accessible to measure the internal temperatures of food product. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. 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. Note: PIC will order suitable thermometer.

Observed scoops without handles being used for non-TCS foods such as flour, sugar, or salt. During pauses in food preparation or dispensing, food preparation and dispensing utensils 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. Note: PIC removed scoops without handles and replaced them with proper utensil.

No chemical test kit provided when using chemical sanitizer for cleaning food contact surfaces. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Note: PIC will order chlorine test strips for chlorine sanitizer solution.

Observed hole in wall near mop sink. Observed hood filters installed horizontally, rather than vertically and partially missing. All physical facilities shall be maintained in good repair. Note: PIC will contact appropriate personnel to repair wall near mop sink and rearrange hood filter.

Observed mops stored improperly after use. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. COS: PIC stored mop to allow adequate air-drying.