Puebla's Mexican Restaurant

Observed following food items in ice bath at temperature outside of the acceptable range: Lettuce- 47F; Chorizo 49F. 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. PIC was informed.

Observed tongs being used for raw chicken also being used for steak. Food shall be protected from cross contamination by cleaning and sanitizing equipment and utensils. Utensils were removed to be washed.

Observed the following food items at temps outside of acceptable range: queso x 3 (dated 5/17, 51F); beef dated 8/14 x 2 and 8/15 (48F, 48F, 47F); chicken (5/17, 49F); beans (8/15, 48F), steak (8/15, 49F). 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. Items were discarded by PIC.

Observed buildup of substance on all nozzles of drink machine. Equipment food-contact surfaces and utensils shall be cleaned: 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.

Observed buildup of substance on deflector of ice machine. Equipment food-contact surfaces and utensils shall be cleaned: 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. Machine should be cleaned and sanitized before being put back into use as soon as possible.

Observed steak dated 8/7 and molded in WIC. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen. Item was discarded.

Observed certificate with expiration date of 7/6/2026. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. 3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. Certification must be updated ASAP.

Observed hand sink in kitchen with no soap. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf Replace soap at hand sink.

Observed cook not wearing a hair restraint upon entering the facility. Upon notice of DPH, employee went out put on hat. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed buildup of substance on dunnage racks in WIC, as well as on the walls of the WIC. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Surfaces should be cleaned as soon as possible and more frequent cleaning should be conducted.

Observed excessive grease and food debris on floors beneath fryer and grill. Also observed excessive buildup on door leading into kitchen. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Implement more routine cleaning schedule.

Observed buildup of substance on lemonade dispenser of drink machine. Equipment food-contact surfaces and utensils shall be cleaned: 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.

Observed no sanitizer being dispensed into automatic dishwasher. (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) Sanitizer would not work in mechanical machine so PIC used 3-compartment sink to begin sanitization.

Observed employee beverages w/ no lid or straw on prep table in a regular glass. 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.