Los Comales

Inspector notes: Observed items sitting on the grill that were supposed to be reheating but the grills were not on; same issue for meat on heating spindle;items were in the danger zone. (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 EHS informed the PIC of the need to reheat items quickly.

Inspector notes: Observed facility without test strips. (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall...

Inspector notes: Observed handsink full of dishes and blocked by a storage rack as EHS proceeded to wash hands. (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf Items were removed; EHS informed PIC of the need to keep items out of the sink and to move the storage rack.

Inspector notes: Observed food stored uncovered in refrigeration units. (iv) 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; EHS informed the PIC of the need to keep food covered to prevent contamination.

Inspector notes: EHS observed facility without procedures or kit for bodily fluid incident. Violation: (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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.Pf CA: EHS spoke to PIC that need obtain kit and have written procedures.

Inspector notes: EHS observed facility without test strips. Violation: (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. CA: EHS spoke with PIC to ensure that test strips are obtained.

Inspector notes: EHS observed facility without employee health reporting forms. Violation: (o) Reporting Responsibilities. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food CA: EHS instructed PIC to have employees sign forms sent via email.

Inspector notes: EHS observed facility's handwash station with stacks of items in it during inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use. PIC to ensure sink is at all times clear of items.

Inspector notes: EHS observed lack of test strips in facility. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. PIC to obtain test strips.

Inspector notes: EHS observed HDPE cutting surfaces in front of prep top, cutting board with scarring, gouging. 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. PIC to resurface/replace.

Inspector notes: EHS observed: -wall behind 3C sink with accumulation of debris -ceiling around AC unit with accumulation of grease, food debris -general encrustment of walls in unit The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC to clean.

Inspector notes: EHS osberved stacks of single-service items (trays, containers) laid directly on floor of trailer. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. PIC to utilize appropriate storage solution.

Inspector notes: Violation: Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required.Pf Inspector note: EHS observed facility without written procedures for biohazard kit. Corrective action: EHS explained to PIC what should be included in procedures and provided informational document via email.

Inspector notes: Violation: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf Inspector note: EHS observed facility with refrigeration cold holding at 68F and 53F. No perishable food items were in units during time of inspection. Only manufactured bottle drinks that do not require cold holding were in unit 1 and whole tomatoes in unit 2. Corrective action: EHS informed PIC to have refrigerator fixed/replaced prior to use.

Inspector notes: Violation: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. Inspector note: EHS observed facility with no test strips. Corrective action: EHS instructed PIC to obtain test strips.

Inspector notes: Violation: 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. Inspector note: Observed a bag of single service to go hinged trays stored directly on the floor of the facility. Corrective action: EHS instructed PIC that all single service items must be stored at least six inches or more off the floor.

Inspector notes: Violation: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Inspector note: EHS observed several roaches in facility. Corrective action: EHS instructed PIC to have pest maintenance serviced and to follow integrated pest management control plan to prevent pests.

Inspector notes: Violation: 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. 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; and (ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule. Inspector note: EHS observed kni...