ZAPATAS CANTINA

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped into the front kitchen hand sink. CDI - Ice was removed and employees were educated on proper use of a hand sink.

REPEAT 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 46 degree salsa that had failed to cool to 41 degrees after 6 hours. CDI - Salsa was voluntarily discarded.

REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed several items in the reach-in cooler and walk-in cooler with missing date marks. CDI - Employee date marked items that were prepared today/yesterday and voluntarily discarded others.

REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed roach bait stored in a container above a prep surface. Observed unapproved fire ant tracking powder sprinkled on the the edges of the kitchen floor. CDI - Roach bait was removed. Employees cleaned and mopped all tracking powder up during inspection. Unapproved pesticides and all tracking powders shall not be used in the kitchen.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa attempting to cool in deep plastic buckets. Observed containers of salsa attempting to cool in a prep cooler after preparation. CDI - Salsa buckets were voluntarily discarded. Ice was added to the pans holding table salsa.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of portioned raw meat stored on the floor and under shelves in the walk-in cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee wearing a watch while preparing food.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths stored on prep surfaces throughout the kitchen.

REPEAT 4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep stains next to the prep coolers. Observed rusting shelves for dry storage and spices in the prep room. Observed a broken door handle on the produce walk-in freezer and the reach-in freezer. Observed tape holding together the brackets of the ice machine lid.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed a leak coming from underneath the 2-compartment prep sink and the mop sink faucet.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles at the entrance to the produce walk-in cooler.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee use a soiled wiping cloth to wipe down counters and then continue to prepare food without washing hands. CDI - Emloyee was stopped, educated and they washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed equipment blocking the hand sink next to the back door. CDI - Items were removed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed raw beef stored above cucumbers in the walk-in cooler. CDI - Items were moved to the correct order. Improvements made on storage order from previous inspection. Observed unwashed produce stored above shredded lettuce in the walk-in cooler.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed salsa cool 1 degree after 45 minutes. CDI - Salsa was moved to a thin metal pan to rapidly cool.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed chopped lettuce, shredded chicken and rice from yesterday with no date marks. CDI - Items were labeled with the date of preparation during inspection.

REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two bottles of rubbing alcohol on top of the first aid kit, exposing them to the 2-compartment prep sink. CDI - Items were removed. Improvements made on chemical storage from previous inspection.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa attempting to cool in a 5-gallon plastic bucket. CDI - Item was moved to thin metal pan to rapidly cool.

3-501.13 (E) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed intact packages of ROP fish thawing in a prep cooler. Product label states that they must be opened during thawing.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one large container of salt or sugar without a label.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several employees storing soiled wiping cloths on their aprons.

REPEAT 4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep stains next to the prep coolers. Observed rusting shelves for dry storage and spices in the prep room. Observed a broken door handle on the right side walk-in cooler. Observed tape holding together the brackets of the ice machine lid.

5-205.15 Maintain a plumbing system in good repair. Observed a leak coming from underneath the 2-compartment prep sink.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles at the entrance to the right side walk-in cooler.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee drink stored above the 3-compartment sink.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.14 Post a handwash sign at each handsink. Observed trays covering half of the hand wash sink upon entrance to the kitchen. CDI - Trays were removed. Observed missing handwashing sign at the back kitchen hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chorizo stored above whole muscle meat in the walk-in cooler. Observed a raw egg stored on top of vegetables in the prep cooler. Observed a tray of raw whole muscle meat stored above vegetables in the walk-in cooler. Observed eggs stored above beer kegs in the walk-in cooler. CDI - All items were moved to the correct storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of Tostada shells and chips stored above the prep coolers with no lids.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all food in prep cooler 1 and 2 above 41 degrees. All items were placed on temporary 6-hour TPHC until the coolers are repaired. Owner called maintenance and they will be here today to repair the two prep coolers and the outside walk-in cooler.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed all TCS foods in the reach-in cooler, prep coolers and several items in the walk-in cooler without date marks. CDI - Owner date marked items that were prepared today. All other items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed three chemical spray bottles without labels. Observed roach bait, hydrogen peroxide and rubbing alcohol stored above prep surfaces and a prep sink. CDI - All chemicals were labeled and stored in a safe area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a container of chorizo attempting to cool on a storage shelf. CDI - Item was moved to an ice bath.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil without labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen and dry storage building outside. Observed open doors to the outside dry storage building throughout the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed a hand sink directly next to tortillas and a tortilla grill without a splash guard. EHS observed water splashing onto tortillas during hand washing.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths stored on prep surfaces throughout the kitchen.

3-302.15 Wash fruits and vegetables prior to use. Observed an avocado in the prep cooler with sticker still attached.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep stains next to the prep coolers. Observed two prep coolers and a walk-in cooler above 41 degrees. Observed rusting shelves for dry storage and spices in the prep room. Observed a broken door handle on the right side walk-in cooler.

5-203.14 Provide a back flow prevention device when required. Observed a spray hose connected to mop sink faucet splitter without a back flow prevention device. CDI - Hose was removed.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the women’s restroom.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles at the entrance to the right side walk-in cooler. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed significant grease build-up under and behind the cook line equipment. Observed significant food debris on the floor of the right side walk-in cooler.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf Observed no EH policy on file for staff at time of inspection. CDI: EHS provided copy of EH policy for printing via email. PIC printed and had staff sign during inspection. REPEAT VIOLATION.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for vomit & diarrhea cleanup during inspection. CDI: EHS provided copy of V&D procedures to PIC via email during inspection. PIC printed procedures.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a plates stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -Pf Observed no written EH policy for "big 6" illnesses. CDI: EHS provided copy of EH policy to PIC via email and staff signed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shredded chicken, black beans, and pintos being held below 135F in steam wells. PIC stated product reheated between 10am-11am. CDI: Education provided and food employee reheated products on stove.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tilapia cooling on red plate covered/sealed with plastic wrap. PIC stated product prepared between 10am-10:30am. CDI: Education provided and product vented for rapid cooling.