EAT MORE ENPANADAS

Observed food service employee to wash dishes with their gloves and then proceed to stir food on the stovetop and moving food containers around without washing their hands in between or changing gloves. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. 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 P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P COS: The employee rewashed their hands before changing task.

Observed ice machine to have heavy soil accumulation. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 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: (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. Note: The facility will discontinue use of the ice machine and have it drained, washed, rinsed, and sanitized by the end of day.

Observed old labels stuck to food containers after cleaning. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: The facility will need to have all old labels removed from the containers and have them rewashed, rinsed, and sanitized.

Observed gasket on the walk-in cooler to have heavy soil accumulation. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Note: The PIC instructed that the gasket will be cleaned and sanitized with bleach.

Observed a mop to be drying, head down, in the mop sink. 511-6-1.07(5)(f) - Drying Mops (C) (f) Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. COS: PIC immediately inverted mop so that the head can properly air dry.

Observed cooked sugar pasta to be at 50F. PIC stated the pasta was cooked the day prior and cooled down. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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: The PIC voluntarily discarded the sugar pasta.

Observed gasket on the reach-in cooler in the grill prep area to be in disrepair. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Note: The facility will need to repair and replace the gaskets.

Observed the posted inspection report to not be the most recent report. Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS: PIC acknowledged and will replace with updated inspection report from this inspection.

Observed a mop to be drying, head down, in the mop sink. Drying Mops (C) (f) Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. COS: PIC immediately inverted mop so that the head can properly air dry.

Observed cooked pork to be hot holding at 115F and cooked rice to be hot holding at 89F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) 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. COS: The PIC voluntarily discarded the pork and rice.

Observed cooked fried rice with chicken to be above 46F in the walk-in cooler. PIC stated the rice was made the day before. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. COS: The PIC voluntarily discarded the cooked fried rice with chicken due to improper cooling times.

Observed empanadas to be on time, and no proper discard time written on the product. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). COS: The PIC voluntarily discarded the food, and EHS educated on ensuring there are written procedures for products on time in the facility and that those products are labelled with the proper discard time when the food is rendered unsafe.

Observed cooked chicken to be date marked for 9/17/2025. PIC stated the labels on the containers are the prepped dates. 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen. COS: The PIC voluntarily discarded the out-of-date food.

Observed no active managerial control in the food facility based on the following: 6-1B Proper hot holding temperatures 6-1C Proper cooling time and temperature 6-1D Time as a public health control: procedures and records 6-2 Proper date marking and disposition Note: The PIC and staff are recommended to be retrained.

Observed several sauce bottles in the prep-top cooler in the grill prep area to be unlabelled with the common name of the sauce in English. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: The PIC relabelled all sauce bottles with the common name in English for all sauces.

Observed gaskets/seals on both reach-in coolers in the grill prep area to be in disrepair. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Note: The facility will need to repair and replace the gaskets.

Observed heavy accumulation and cuts in both cutting boards on the reach-in coolers in the grill prep area. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. Note: The facility will need to have these resurfaced or discarded if they cannot be resurfaced.

Observed several reach-in freezers, gaskets, and shelving in the walk-in cooler to have soil accumulation. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C)(5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Note: The facility will have to have these items washed, rinsed, and sanitized.

Observed hood filter not tight-fitting and firmly held in place. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C)(5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. Note: The facility will need to have the filter replaced if it can not be secured firmly in place.

Observed a light out and another light going out in the hood ventilation system. 511-6-1.07(3)(f) - 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. Note: The facility will need to have the light bulbs replaced.

Observed container of potato/yuca salad with vegetables and container of sliced cheese stored at room temperature in front food service area. 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. Corrective Actions: Manager voluntarily discarded containers of food.

Observed containers of black beans and chicken & potatoes stored at room temperature with internal temperature below 135°F. 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 135°F (57°C) or above. Corrective Actions: Manager voluntarily discarded containers of food.

Observed old labels stuck to food containers after cleaning. Observed interior of microwave soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective Actions: Manager stated old labels will be removed and interior of microwave will be cleaned at COB (close of business).

Observed container of raw pork belly in cooling state while fully covered. 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. Corrective Actions: Manager uncovered container to allow heat transfer.

Observed hand sink in front food service area to have no hot running water upon arrival. Observed 1 of 2 faucets at 3-compartment sink to have no hot running water. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Corrective Actions: Hot water was supplied to hand sink before the inspection concluded. Manager stated a plumber will be contacted to repair faucet.

Observed several containers of food stored uncovered throughout main kitchen. 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. Corrective Actions: Manager covered all containers of food.

Observed gaskets/seals on cold holding unit in poor repair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Corrective Actions: Manager stated gaskets will be replaced.

Observed facility to have no sanitizing solution available. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P 2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P Note: PIC purchased bleach and EHS educated PIC on making and using chlorine sanitizing solution. New chlorine sanitizng solution had a chlorine concentration of 100 ppm.

Observed ice machine with accumulation of mold-like substance on the interior. Soda nozzles were found to be sanitized less often than daily. 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: (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. Note: PIC will clean and sanitize ice machine to preclude accumulation of any soil. PIC will also begin to sanitize soda nozzles daily.

No chemical effective against Norovirus was observed in facility. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Note: Employee purchased bleach with 7.5% sodium hypochlorite from nearby store.

Observed several TCS foods, such as chicken, beef, and pork, prepared one to two days ago without date marking. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Note: PIC explained when foods were prepared and labelled food containers with date marking information.

Observed several broken or very inaccurate thermometers in walk-in cooler and prep-top cooler. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Note: PIC will purchase new thermometers to monitor the ambient temperature in refrigeration units.

Observed facility to have no test strips for any type of sanitizing solution. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Note: PIC will purchase chlorine test strips and ensure that chlorine sanitizing solution registers between 50-100 ppm.

Observed insect control device placed directly next to appliances used by restaurant. Dead insects were found on the same surface as the appliances. 2. Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Note: PIC moved insect control device outside and cleaned the dead insects.

Observed broken panel inside vent hood. All physical facilities shall be maintained in good repair Note: PIC will have vent hood repaired.

Observed several types of raw meat stored together with no separation, and different types of raw meat stored above one another without consideration of final cooking temperatures. Raw chicken was observed next to sliced cheese and raw bacon, and more raw chicken was observed next to and above steaks, ground beef, and goat meat in walk-in cooler. Raw chicken and raw bacon were also observed next to RTE food in a prep top cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display Note: PIC reorganized walk-in storage order to better prevent cross contamination.

Observed several TCS foods from the previous day holding above 41F. 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. Note: PIC immediately discarded all improperly held foods.