BLUEBIRD CANTINA INC.dba LA FONDA LATINA

Observed a pitcher inside hand sink in main kitchen. COS: Pitcher was removed and hand sink was sanitized by PIC. Advised PIC hand sink shall remain free and clear at all times. C/A: 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.

Observed build-up of grease on nonfood-contact surface. Observed excessive amounts of grease build up on, behind, under, and around the grill, and beverage cooler. Observed shelf units inside walk in cooler unclean with food build up on shelf. ADVISED TO HAVE DEEP CLEANED. C/A: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

The handwashing sink in the main kitchen was observed being used for purposes other than handwashing. Specifically, an employee was storing equipment/utensils inside the handwashing sink. A handwashing facility may not be used for purposes other than handwashing. The employee was instructed to remove the equipment from the handwashing sink, and the sink was made available for proper handwashing use.

Observed small flying insects in the main kitchen and dry storage area. scussed with person in charge, The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by installing effective means to prevent entry at the back door of Ben going in and out to get to the walk in cooler.

Working containers of food removed from original container not identified by common name. Observed approximately five working containers of seasonings and around twelve squeeze bottles containing sauces that had been removed from their original containers and were not labeled with the common name of the contents. The Person in Charge (PIC) was advised that all working containers must be labeled with the common name of the food. The PIC promptly labeled the seasonings and sauces accordingly.

Observed food being cooled by nonapproved method. Provided just cool it flyer. Observed ~6 buckets or chicken soup and shredded chicken tightly covered while cooling. Discussed with person in charge, Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed live flies in kitchen. Discussed with person in charge, The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by installing effective means to prevent entry at the back door of Ben going in and out to get to the walk in cooler.

Observed five working containers of seasonings and ~12 squeeze jars for sauces removed from original container not identified by common name. Advised the common name of the food shall be displayed on the container. PIC labeled the containers. Person in charge labeled seasonings and sauces.