La Fonda Del Sol

Inspector notes: ***Second Consecutive Violation*** At in use main warewashing machine and bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. Discontinue use of warewashing machines and use available 3-compartment sink for all warewashing purposes. Manager called repair company at time of inspection. Discussed the importance of monitoring sanitizer solution, especially at start of day, after periods of inactivity, and after exchanging bottles of sanitizer

Inspector notes: At warewashing machine, employee handling dirty dishware then handling clean dishware with same gloved hands. In prep area, employee buttoned up shirt then began working with cooking utensils and food items without a proper handwash. Instructed both employees to wash hands to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper handwashing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: In walk in cooler, cooked chicken, and on cook line, TCS foods (mini chimis, tacos) with no date marks. Per manager, TCS foods were prepared >24 hours. Instructed manager to add date marks to containers of TCS foods. RTE/TCS foods requiring date marking is to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: ***Second Consecutive Violation*** Unshielded light bulb in the walk-in cooler. Replace the light shield as needed

Inspector notes: In bar, in single door glass front reach in refrigerator, door lined with tape and seals falling off. Repair. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material

Inspector notes: No detectable chlorine in final rinse of in-use mechanical dishwasher. It was determined that the sanitizer and rinse aid dispenser lines were reversed. The lines were placed in the correct solutions and primed, and then 50-100ppm chlorine was observed in the final rinse of the machine

Inspector notes: No single use towels available at kitchen handwashing sink. After instruction, towels were restocked

Inspector notes: Unshielded light bulb in the walk-in cooler. Replace the light shield as needed

Inspector notes: The handwashing sink near the three compartment is very loosely mounted to the wall. The spray arm near the mechanical dishwasher does not shut off and has a continuous flow of water. Repair plumbed fixtures as needed

Inspector notes: No soap available at the handwash sink in the bar. PIC provided soap for handwash sink at time of inspection

Inspector notes: Observed soiled kitchen floor sinks, and soiled flooring especially in the walk-in cooler and along walls and under equipment in the kitchen. Clean and maintain throughout as needed

Inspector notes: Observed previously frozen package of ground beef in an empty warewashing sink. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Use the designated, clean/sanitized food preparation sink as well. Staff returned the beef packaged to the refrigerator

Inspector notes: Overfilled at the steam table, observed rice/120-127F. Maintain hot TCS food at or above 135F. Per staff the rice, was within safe time holding parameters and was reheated to 165°F at time of inspection. Instructed staff to discontinue overfilling pans

Inspector notes: No soap available at the handwash sink in the bar. PIC provided soap for handwash sink at time of inspection

Inspector notes: In prep cooler, observed rolled cheese enchiladas/50-52 in a container over 6 inches deep. In freezer, observed salsa/57-59F in covered containers over 12 inches deep. Per staff, these foods were within safe cooling parameters and were transferred to shallow, uncovered containers to allow for rapid cooling. Cooling procedures were reviewed

Inspector notes: No quat test strips to verify concentration of quaternary ammonium supplied at the ware washing sink and used in sanitizer wiping cloth buckets. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Email proof of the corrective action to inspector within about a week

Inspector notes: Observed a knife stored between equipment on the line. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. The knife was removed from the uncleanable area