PUEBLOS MEXICAN CUISINE

Wash cycle water temperature oof dishmachine was observed at 87 Degrees Fahrenheit.

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: Facility will wash, rinse and sanitize equipment at the (3) compartment sink

Consumer Advisory on menu was observed not in capital letters. 511-6-1-.04(7)(e) - Consumer Advisory provided for raw/undercooked

1. Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf.

Cut tomatoes, and Caso were observed in the Walk in cooler with no date Marking. According to the Manager the food produts were all prepared yesterday. Note: Food items were all date marked during the inspection.

Observed wiping cloths, actively being used to wipe food contact surfaces, to not be placed back into a sanitizer in between uses. 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). Corrective Actions: PIC (person in charge) placed all wiping cloths in sanitizer buckets.

Observed flies present in main kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
4. Eliminating harborage conditions. Corrective Actions: PIC (person in charge) stated pest control company will be notified of pests in facility.

Observed clean equipment to be stored facing up allowing potential overhead contamination. 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. Corrective Actions: PIC (person in charge) arranged all equipment to be stored preventing overhead contamination.

Observed accumulation of food debris on reach-in cooler gaskets. Observed top portion of dish machine door on interior to have accumulation of food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Actions: PIC (person in charge) stated gaskets and dish machine door will be cleaned regularly and implemented into routine cleaning schedule.

Observed vents in main kitchen and restrooms to have heavy accumulation of dust preventing proper air ventilation. 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 (person in charge) stated vents will be cleaned at COB (close of business).

Observed several food items, located underneath the main kitchen prep top cooler, to be stored 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. COS: Employee voluntarily covered all food items during the inspection.

Observed the main kitchen sanitizer bucket to have a reading of 0ppm and the 3-compartment sink sanitizer to have a water temperature of 90F, when tested. Chlorine sanitizer should have a concentration of 50-100ppm when tested. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC). COS: PIC voluntarily remade the sanitizer bucket, 50-100ppm when tested and water temperature 70F, after adding ice.

Observed wiping cloths, actively being used to wipe food contact surfaces, to not be placed back into a sanitizer in between uses. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC/employees voluntarily provided new wiping cloths and placed them inside the sanitizer bucket.

Observed clean pans to be stacked in a position to not be able to air-dry. Also observed all clean plates and bowls to not be inverted or covered, as a means to avoid overhead contamination 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.

COS: PIC/employee placed pans in a proper position to air dry and all plates/bowls were inverted to avoid overhead contamination.

Observed ware-wash machine, located in the bar area, to have a wash temperature of 105F and a final rinse temperature 67F. The temperature of the wash solution in spray-type ware washers that use chemicals to sanitize may not be less than 120ºF (49ºC). PIC stated that ware-wash machine was added without notifying the Health Authority.

NOTE: PIC was advised to not use the ware-wash machine until a hot water assessment was done by Health Authority.

Observed there to be no form of hand drying at the 2 hand sinks, located in the main kithcen. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels
2. A continuous towel system that supplies the user with a clean towel
3. A heated-air hand drying device
4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Manager voluntarily placed paper towels at the sink, during the inspection, until the dispensers can be assembled.

Observed there to be no hand soap at the 2 hand sinks, located in the main kitchen. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

COS: Manager voluntarily placed soap dispensers at each sink during the inspection.

Observed the hand sink, located in the drink station, to have hot water at the final temperature of 65F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. PIC turned off water supply until sink can provide hot water for handwashing.

Observed several food items, located underneath the main kitchen prep top cooler, to be stored 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. COS: Employee voluntarily covered all food items during the inspection.

Observed 2 sanitizer buckets to have a reading of 0ppm and a water temperature of 109F, when tested. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC). COS: PIC voluntarily remade the sanitizer buckets, 150-400ppm when tested and water temperature 73F.

Obeserved several wiping cloths, used to wipe food contact surfaces, to not be placed back into a sanitizer in between uses. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC/employees voluntarily provided new wiping cloths and placed them inside the sanitizer bucket.

Observed wash-wash machine to have a final temperature if 95F. The temperature of the wash solution in spray-type ware washers that use chemicals to sanitize may not be less than 120ºF (49ºC). Facility to set up 3-compartment sink to wash, rinse and sanitize until ware-wash machine is fixed.

Observed there to be a light bulb out underneath the ventilation system hood. All physical facilities shall be maintained in good repair. PIC to get someone to replace the light bulb.

Observed a gatorade bottle in the reach-in located underneath the prep-top cooler and several drinks in various places in the kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food,equipment, linens, and single-service and single-use articles are protected from contamination. COS: All items were placed in an area designated by the PIC during the inspection.