Playa Azul Mexican Seafood Bar & Grill

Inspector notes: Observed containers of chopped vegetables and mushrooms to be cold holding in a reach-in cooler while being uncovered. Packaged & Unpackaged Food, food stored covered(C) (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; COS: PIC immediately covered the open containers.

Inspector notes: Observed no thermometer present in prep top and reach in cold holding units. TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices. 1. 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. 2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. 4. Temperature measuring devic...

Inspector notes: Low temperature dish machine failed to reach 120ºF on both rinse and wash cycles after being run 5 times during the inspection. Mechanical Warewashing, Wash Solution Temperature (Pf) (j) Mechanical Warewashing Equipment, Wash Solution Temperature. 2. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120ºF (49ºC). Pf Note: Facility shall have the dish machine inspected and repaired or replaced. COS: Facility prepared the 3-compartment sink for washing, rinsing, and sanitizing while the dish machine is non-operational.

Inspector notes: Observed tile floor in kitchen to be damaged, exposing the sub-floor beneath. The wall underneath the vegetable sink to be in poor repair. 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: Facility shall repair the floor and wall.

Inspector notes: Observed lights under the hood system to be non-operational and unable to be turned on. Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be: 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: Facility shall have the hood system repaired so that the lights are operational.