LOS CARRILLO'S RESTAURANT

Observed employee improperly washing hands (touched faucet with bare hands after cleaning) To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. Corrective Actions: Food employee rewashed their hands before returning to work.

Employee cleaned tables and then began to serve food without changing gloves or washing their hands. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (v) After handling soiled equipment or utensils; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. Corrective Actions: Food employee educated on when to wash their hands. Food employee washed their hands before returning to working with exposed food.

Observed improper horizontal (on top shelf: raw chorizo, raw shrimp, RTE salsa, raw beef; on bottom shelf: raw steak, raw chicken, raw eggs) and vertical (raw chorizo above raw steak) separation of raw animal foods and ready-to-eat foods in RIC under PTC. Raw and RTE foods shall be stored in a manner that prevents cross contamination. Corrective Actions: Food employee rearranged all foods mentioned above to prevent cross contamination.

Observed multiple TCS items cold holding in a prep top cooler to have temperatures ranging between 47°F-55°F. (see temperature log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC voluntarily discarded items and moved eligible items to colder holding unit.

Observed cooked Mexican rice hot holding on the steam Table in the kitchen at 114°F. Rice was placed in hot holding unit less than 2 hours prior to inspection start time and was reheated in less than 2 hours. 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. COS: PIC reheated Mexican rice to 175°F in less than 2 hours. See temperature log.

Observed the ice machine to have an accumulation of black substance on the inside manifold. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective Actions: PIC to wash, rinse, and sanitize interior of ice machine at COB.

No person in charge designated upon arrival to inspection. Employee stated the manager was not present in the facility and that they were available via phone call at the time of inspection. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: see violations below. Corrective Actions: EHS educated staff on importance of having PIC present in the facility at all times to maintain AMC.

Two food employee was observed drinking from plastic water bottle in food prep area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Corrective Actions: Food employees educated on using designated areas to consume food and drinks. Food employees washed their hands before returning to work.

Observed knife stored in crevice between PTC and prep table. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrective Actions: Food employee removed knife from crevice and placed in 3-compartment to be washed, rinsed, and sanitized.

Observed clean equipment to be wet nesting after washing. Equipment and Utensils, Air-Drying Required. 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. Corrective Actions: Food employee arranged all clean equipment so that air-drying could occur.

Observed raw chicken stored in between raw steak, pork and salsa, underneath the prep-top cooler. Observed raw shrimp, ground chorizo, raw shelled eggs and packs of raw bacon being stored on the same shelf and next and/or on top of hotdogs, cheese and sliced ham. Ready to eat foods must be kept spatially separated or above raw animal foods when stored. Raw animal foods must be stored below ready to eat foods in descending order of lowest to highest required internal cook temperature. COS: PIC and employee rearrange the food to ensure that proper food storage is followed, and no cross contamination can occur.

Observed the ice machine to have an accumulation of slime on the inside manifold. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC to drain the ice machine at COB, wash, rinse and sanitizer before next use.

Observed raw chicken and raw steak to be cooling while fully covered 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; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment.(iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient;(vii) Other effective methods. COS: EHS immediately instructed PIC uncover foods and to place the food items in an ice bath to ensure that proper cooling could occur. See temperature log for cooling curve.

Observed plastic container of raw shrimp to be uncovered in the reach-in underneath the prep top cooler. Also observed food stored towards the front, on the self-service buffet, to be uncovered with no protection from overhead contamination. 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. COS: PIC voluntarily instructed employees to cover all food items during the inspection.

Observed 2 knives to be stored between the prep table and prep-top cooler, while not in use. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized frequently. COS: PIC instructed employee to remove knives during the inspection.

Observed raw chicken stored in between raw steak, pork and salsa, underneath the prep-top cooler. Observed raw shrimp, ground chirizo, raw shelled eggs and packs of raw bacon being stored on the same shelf and next and/or on top of hotdogs, cheese and sliced ham. Ready to eat foods must be kept spatially separated or above raw animal foods when stored. Raw animal foods must be stored below ready to eat foods in descending order of lowest to highest required internal cook temperature. COS: PIC and employee rearrange the food to ensure that proper food storage is followed, and no cross contamination can occur.

Observed ice scoops to be touching ice in between usage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. COS: PIC voluntarily removed the scoop from the ice, washed, rinsed and sanitized it as well. The scoop will be placed on a clean surface in between usage to ensure the ice does not get contaminated.

Observed clean dishes to be stacked on each other, while wet, with no effective way to air dry. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying. COS: PIC voluntarily instructed employee to unstack dishes and place them in a position to ensure that air drying can be effective.

Observed sanitizer in sanitizer bucket with a concentration above 200ppm of chlorine. Chemical sanitizers shall meet requirements specified in 40CFR 180 940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food - contact surface sanitizing solutions) The manager discarded the chlorine sanitizer solution and prepared a new one that measured between 50 - 100ppm during the inspection.

Containers of Prescribed Medicne were observed in the kitchen on the prep top open refrigeration unit. 511-6-1.07(6)(o) - Medicines, Restriction & Storage (P, Pf) (o) Medicines, Restriction and Storage. 1. Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. Pf 2. Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. P Note: The medicine was immediately removed during the inspection.

Observed several wiping cloths were stored on counter tops and prep tables. Wiping cloths must be stored in sanitizing solution to ensure food contact surfaces are being sanitized properly. COS: Employee placed wiping cloths placed in a sanitizing solution.

Observed sanitizer in sanitizer bucket with a concentration above 200ppm of chlorine. Chemical sanitizers shall meet requirements specified in 40CFR 180 940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food - contact surface sanitizing solutions) The manager discarded the chlorine sanitizer solution and prepared a new one that measured between 50 - 100ppm during the inspection.

Observed a metal part used for tortillas stored in employee hand wash sink. A hand sink shall be maintained so that it is accessible at all times for employee use. COS: An employee removed the metal item immediately.