EL SOMBRERO #5

Observed raw chicken being stored next to raw beef, and above raw ground beef, in the walk-in cooler. Also observed the raw ground beef being stored next to raw whole muscle beef on the bottom level, in the same cold-holding unit. Raw animal foods should be separated according to cook temperatures to prevent any possible cross-contamination of raw animal foods if minimum internal cook temperatures of foods required to cook to highest temperature are not met. COS: PIC immediately rearranged the walk-in cooler so that all raw meats were separated by cooking temperatures.

Observed there to be raw or unfinished wood, in the main kitchen area, around the walk-in cooler door. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. PIC to seal the wood with an epoxy coat to ensure that it is smooth and easily cleanable.

Observed mold-like accumulation inside ice machine.

Observed several stacks of to-go containers and lids 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: In a self-draining position that allows air drying; and Covered or inverted. Corrective Actions: PIC inverted all to-go container and lids.

Observed 7 pans of raw chicken in cooling state while fully covered. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: PIC (person in charge) uncovered all pans of chicken to allow heat transfer. Proper cooling curve was observed during inspection. See temperature log for cooling curve.

Observed 2 boxes of shrimp stored on floor in walk-in cooler. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 6 inches (15 cm) above the floor. Corrective Actions: PIC (person in charge) moved boxes of shrimp onto shelving.

Chorizo Pork was observed being received at 59 Degrees Fahrenheit. PIC failed to take the temperature of the product. The Health Inspector took the temperature of the product and ordered the driver to take it back. 511-6-1.04(3)(a) - Temperature (P, Pf) (3) Specifications for Receiving.

(a) Temperature.

1. Except as specified in paragraph 2 of this subsection, refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received. P

2. If a temperature other than 41°F (5°C) for a time/temperature control for safety food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature.

3. Raw eggs shall be received in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less. P

4. Time/temperature control for safety food that is cooked and received hot shall be at a temperature of 135°F (57°C) or above. P

5. A food that is labeled frozen and shipped frozen by a food processing plant shall be received frozen. Pf

6. Upon receipt, time/temperature control for safety food shall be inspected to ensure that there is no evidence of previous temperature abuse. Pf Note: Chorizo Pork was refused by the facility and the driver took it back.

The dish washing machine registered less than 50ppm of chlorine when measured with a chemical test kit. 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: Facility will use the (3) Compartment sink to wash rinse and sanitize all equipment until the dish machine is repaired.

Observed black build-up debris along interior surfaces of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Facility to properly drain and clean at COB.

Observed wiping cloth, being used on food prep station, to not be placed into a sanitizer solution between uses. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. COS: Employee placed cloth into a bleach sanitizer, that registered at 100ppm, during the inspection.

Observed tongs to be touching raw meats products, in the cooler drawer. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. COS: PIC voluntarily replaced tongs, during the inspection, and placed them where they would not touch the food.

Observed several gaskets to have an accumulation of food debris and slime. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC to clean gaskets at COB.

Observed there to be water damage, on ceiling tiles, in dry storage and in the employee restroom. All physical facilities shall be maintained in good repair. PIC to replace tiles.

Observed raw chicken next to raw beef in the reach in cooler. Raw animal foods should be separated according to cook temperatures to prevent any possible cross-contamination of raw animal foods if minimum internal cook temperatures of foods required to cook to highest temperature are not met. Note: PIC immediately rearranged the reach in cooler so that ready to eat food was on top shelf and raw foods were separated by cooking temperatures.

Observed (2) open cups in the kitchen on top of the prep table. Employee drinks should be in a disposable cup with a lid and straw and be stored in a area for employees to prevent cross contamination. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Note: The (2) cups were removed during the inspection.

Observed that there was a hand sink directly next to a vegetable prep sink with no splash guard. Handwashing Aids and Devices, Use Restrictions. A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink. Note: PIC was advised to install a splash guard to prevent any contamination of the food.

A spoon was observed inside the sink at the Bar.
511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) 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. P Note: The spoon was removed immediately during the inspection.

Observed lime juice and chemicals right next to each other on the same shelf.

Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning.

Note: PIC immediately put lime juice on different shelf, separating chemicals from food.

The filters of the cookline ventilation exhaust hood were observed to be damaged with metal strips dangling above the cookline. Also filters were observed missing under the cookline ventilation exhaust hood. (n) Exhaust Ventilation Hood Systems. 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.