LA NACIONAL

Observed multiple TCS food throughout main kitchen reach in cooler and walk in cooler stored at temperatures greater than 41 F.

Rule: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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: Person in charge voluntarily discarded food items.

Observed food items in reach-in cooler uncovered in main kitchen area. 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. PIC had employee cover food items in reach-in cooler.

Observed hand sink located in min kitchen lacking hand soap. Handwashing Cleanser, Availability. 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: Person in charge placed soap beside sink.

Observed live insect on the wall of the main kitchen above dishes. Controlling Pests. 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. COS: Person in charge showed records of pest control by Arrow Exterminators. Person in charge stated that the facility is treated every week, and the company will be called again.

Observed wiping cloths stored in sanitizing bucket with a chemical solution in it stored directly on the floor in the main kitchen area next to the steam table. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. The PIC had a food employee remove the bucket from the floor.

Observed wet stacking of food containers in the main kitchen area on the rack located next to the 3-compartment sink. 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.

The PIC had food employees rearrange food containers so that they could properly air dry.