LAS PATRONAS GRILL

Low temperature dish machine was observed at 0ppm chlorine. EHS noticed the sanitizer line was put into a detergent bucket and PIC swapped lines. EHS then primed the machine for multiple entire cycles and ran the dish machine multiple times, with the concentration still failing to register above 0ppm chlorine. Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) Note: Facility has discontinued use of the dish machine and set up the 3-compartment sink for washing, rinsing, and sanitizing. 3-compartment sink tested at 50-100ppm chlorine.

Observed shredded cheese and refried beans in the prep-top reach in cooler to be cooling while fully covered. Observed rice to be cooling while fully covered in the walk-in cooler. Cooling Methods (Pf, C) (e) Cooling Methods. 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. COS: PIC immediately uncovered these food items to allow for proper cooling.

When asked for test strips, PIC provided chlorine test strips that expired in September, 2024 and March, 2026, and was unable to produce any strips that were in date. Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided. Pf Note: Facility shall acquire new test strips and monitor them for expiration.

Upon entering the facility, EHS observed the lights to be turned off in the prep area with the 3-compartment sink and in the room with drying racks and the walk-in units. Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. COS: EHS advised staff that the kitchen must stay well lit during business hours. PIC immediately turned the lights back on.

Observed the can opener to had a build-up of food debris and soil. Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: PIC immediately had the can opener cleaned.