LA BOTANA TEX-MEX

Observed queso at 60°F made the day prior not being held at 41°F or below during time of inspection. CA: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 COS: PIC discarded food iteam.

Observed cilantro being washed in the handwashing sink during time of inspection. CA:(o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf Advised PIC that handwashing sinks are to be used only for handwashing and not for food preparation or washing produce.

Observed two flies in the main kitchen during time of inspection. CA:(k) 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. Advised PIC to contact licensed pest control services and ensure measures are in place to prevent and eliminate pest activity.

Upon arrival, observed salsa being prepared in large buckets placed directly on the floor. CA:1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Advised PIC that food preparation must be done on clean, sanitized surfaces and that all food and food containers must be stored and prepared at least 6 inches off the ground to prevent contamination.

Observed black build up in ice machine. Advise PIC to clean ice machine regularly and by sight and touch to prevent build up. COS- ice discard and PIC will clean and sanitize ice machine before use.

Observed chlorine sanitizer water solution in bucket with a concentration above 200PPM. Advised PIC that chlorine sanitizer water solutions shall be between 50PPM- 100PPM. COS- sanitizer water solution remade to 100PPM.

Dishes stored as clean observed unclean with lite food debris. Advised PIC to clean dishes regularly and by sight and touch to prevent build up. Advised PIC to turn plates upside down when storing plates. COS- dishes moved to 3 compartment sink to be washed, rinsed and sanitized.

Observed TCS foods and chips stored uncovered. Advised PIC that all food shall be stored covered to prevent contamination. COS- food covered.