El Jalisciense

Observed the mechanical ware-washing machine dispensing chemical sanitizer at 10 parts per million (ppm). We ran the dish machine 3 times. 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: A chlorine solution shall have a minimum 50-100 ppm. Have the unit repaired, use three compartment sink to wash, rinse and sanitize utensils.

Observed food handler place soft flour tortillas in aluminum foil with his bare hands, that is intended for customers. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Employee discarded the tortaillas.

Observed no written consumer allergen awarness at the facility. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Provided person in charge with an example of allergen signage to post. Place a written allergen notification inside the establishment.

Observed several items in the walk in cooler made the night before being held above 41F. The ambient air temperature was 40F. 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 or below if cold holding. Items were discarded. PIC coached the employees on proper cooling methods.

Observed a large pot of rice cooling on the rolling cart tightly covered with aluminum foil. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls. Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Employee placed rice on sheet pan to rapidly cool down.

Observed the ice machine with pink and orange build-up on the interior baffle. Food contact surfaces and utensils shall be cleaned frequently to avoid contamination of food. Remove ice and wash, rinse, and sanitize ice machine as soon as possible. Clean interior of the unit frequently.

Observed 0 parts per million of chlorine sanitizer dispersing from the ware-washing unit. 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: A chlorine solution shall have a minimum 50-100 ppm. Have the unit repaired, use three compartment sink to wash, rinse and sanitize utensils.

Observed large pot of rice cooling on the rolling cart tightly covered with aluminum foil. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls. Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Employee placed rice on sheet pan to rapidly cool down.

Observed the side door of the dumpster open while trash stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Employee closed side doors.

Observed several food containers stacked wet on the dry storage rack. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Coach employees to air-dry clean utensils before stacking to be stored.