Sapo's Mexican Cocina and Bar

Observed employee drinking in the main kitchen area near cooking food. Observed employee drinking from a single-use cup without a lid. 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. PIC informed employee to stop drinking in main kitchen and stated that they will create a designated area for employees in the back kitchen area.

Observed tortilla strips in a food container in the reach-in cooler with no lid. Observed several hot sauces in the original containers missing lids. Observed sweet chili sauce in original container missing a lid. Observed seasoning in to-go container missing a lid. Observed sour cream in walk-in cooler with no lid. Observed shrimp in walk-in cooler not covered to protect from contamination. 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 applied lids and covers to uncovered food items in the main kitchen area.

Observed car keys near bar area next to the cups. Observed personal phone near the tortillas near the prep-top cooler in the main kitchen area next to the serving line.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. PIC removed car keys from near bar area by the cups. Food employee removed phone.

Observed refried beans stored in walk-in cooler cold holding at a temperature of 44F. Observed chile rellano stored in prep top cooler cold holding at a temperature of 49F. 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 Person in charge discarded food items.

Observed several tubs of queso fresco stored on cart in prep area of main kitchen cooling @ 4 hours and 30 minutes with a temperature of 91*F. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P Person in charge discarded queso.

Observed diced tomatoes, cooked and raw shrimp stored in reach-in cooler; raw chicken and beef in cooler drawer; and tortilla shells in prep area 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. Person in charge placed cover on food items.

Observed several containers of sauce and seasonings in main kitchen not labeled. Food Storage Containers, Identified with Common Name of Food. 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. Core item must be corrected within 72 hours.

Observed cups located on drying rack stacked while wet. Observed pans located on drying rack in dish area stacked while wet. 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. Person in charge unstacked utensils for proper air-drying.

Observed sliced beef and sliced chicken stored in cooler drawers located in grill prep area cold holding at temperatures greater than 41*F (see temp log). 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. Person in charge discarded food items.

Observed shredded beef located on stove top in grill prep area hot holding at temperatures less than 135*F (see temp log). 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 or 135°F (57°C) or above. Person in charge discarded food item.