SANTO

OBSERVATION: Time temperature control for safety food holding above 41 F in the prep top cooler and on ice bath (salsa). See* COS- products placed on ice and properly surrounded by ice to cool, sour cream from 1-13-26 discarded.

OBSERVATION: 0ppm chlorine present on food contact equipment being mechanically washed.

OBSERVATION: Chips in the storage room in black bags, not designed for food storage. Chicken enchilada stored on a plate and covered with a "Thank You" bag.

OBSERVATION: Interior of the ice machine is unclean with black build-up.

OBSERVATION: Bartender and female cook observed wearing a watch and bracelet (respectively). Bartender removed watch.

OBSERVATION: Food handler hair that is longer than 1/2 inch preparing beverages and food without proper hair restraint.

OBSERVATION: Interior of the beer cooler has an accumulation of water build-up.

Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. OBSERVED: spray bottle improperly labeled (Fabuloso was the chemical in another bottle). Unlabeled chemical in spray bottle at the kitchen handsink. COS- chemical discarded in unlabeled bottle and unknown chemical was discarded.

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 OBSERVED large containers more than 4 inches of refried beans and cooked rice being cooled in ice with ice not surrounding or touching the containers. COS- Ice added and product was stirred more often Discussed with PIC that metal pans, ice as an ingredient for the beans, chill paddles would be beneficial and to retrain team members on cooling methods and time.

1. Except as specified in paragraphs 2. through 5. of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1. of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. 4. Except as specified in paragraphs 2. and 5. of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1. of this subsection, the openings shall be protected against the e.

The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises OBSERVED: flies inside of the kitchen area. PIC informed to cover food and utensils and staff complied.

Except when washing fruits and vegetables or as specified under subsection (a)4., food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. OBSERVED food handler cutting tomatoes with bare hands. COS- tomatoes discarded. Discussed with the PIC that a barrier between hands and rte food must be provided.