Snack Chabelita

Observed wiping cloths held in water in main-kitchen. Rule:

2. 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); and (ii) Laundered daily. Corrective Action: PIC added bleach which tested at appropriate concentration.

Observed large ice scoop stored in ice bin with handle touching the ice. Rule: (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; Corrective Action: PIC removed scoop from ice and stored in clean protected location.

Observed plastic containers wet stacked on drying rack: Rule: (a) Equipment and Utensils, Air-Drying Required. 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. Corrective action: PIC stacked containers to facilitate drying.

Observed small plastic single-use cup stored in salt and seasoning containers. Rule:

1. Single-service and single-use articles may not be reused. Corrective Action: PIC removed and disposed of plastic cups.

Observed multiuse plastic container with broken rim in reach-in cooler.

1. Multiuse food-contact surfaces shall be: (i) Smooth; Pf

(ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf Corrective Action: PIC disposed of container.

Observed one container of cooked chicken in reach-in cooler in back area without date marking. Rule:

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Corrective Action: Food service employee date marked container od chicken.

Observed cooked pork prepared on 11/23/2024 in reach-in cooler above 41 degrees. Rule: (f) 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 Corrective Action: PIC disposed of pork.

Observed chicken in reach in cooler above 41 degrees F. Rule: 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. Corrective Action: PIC discarded chicken.

Observed facility without chlorine test strips for sanitizing solution used in facility. Rule: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf Corrective Action: Facility has 10 days to obtain strips.