Muchacho

Observed failure to cover food in the kitchen. I advised the manager to always cover food and he covered them. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) 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;.

Observed failure to add consumer advisory to the menu. I advised the manager to add the consumer advisory to their menu. 511-6-1-.04(7)(e) - Consumer Advisory provided for raw/undercooked 1. Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The remin.

Observed failure to store vegetable oil at least 6 inches above the floor. I advised the manager to remove the box of oil off the floor and store it 6 inches above the floor and he did. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 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.

Observed permit not displayed.

Observed failure to use or discard food by the printed use by date Observed heavy cream stored in walk-in cooler with a date of 2/3/24 PIC discarded item.

Observed failure to allow previously cleaned and sanitized items time to air dry prior to being placed away for storage. Observed plastic containers go straight from dish machine to stacked on shelving 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. PIC had employee re clean items.

Observed failure to properly segregate food by cook temperature. Observed in cooler at cook line raw beef stored above and next to ready to eat foods Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, PIC removed beef and discarded potentially contaminated foods.

Observed failure to maintain potentially hazardous foods at or below 41F Observed foods in prep top cooler on cook line and in drawer cooler under grill in excess of 41F 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 PIC relocated foods to walk-in cooler.

Observed failure to discard previously prepared foods in the allowed 7 days Observed biria taco meat stored in walk-in cooler with a prep date of January 22 A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen PIC discarded food.

Observed failure to maintain food contact surfaces clean to sight and touch Observed heavy build up on 2 out of 3 soda guns at the bar PIC had employee soak guns.

Observed failure to protect food from overhead sources of contamination Observed vanilla ice cream stored in walk in freezer with no covering 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 wrap with plastic.

Observed failure to properly store in use utensils in between uses Observed ice cream scoop stored in ice cream in freezer During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: .In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; PIC removed scoop.

Observed failure to allow previously cleaned and sanitized items time to air dry prior to being placed away for storage. Observed plastic containers go straight from dish machine to stacked on shelving 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. PIC had employee re clean items.

Observed TCS foods in the prep top cooler, intended for cold holding held at temperatures above 41F. Advised PIC to relocate all TCS items in prep top cooler to WIC. COS- foods were changed out to food at 41F or below. Food in prep top cooler was relocated to WIC.