LOS PAISAS RESTAURANT

6-301.14 Post a handwash sign at each handsink. Observed hand sinks without signage posted. CDI- EHS provided hand sink signs. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs touching halved avocados at serving line fliptop. CDI- Avocados removed for washing, to be returned to unit lesser filled so product does not contact raw shell eggs in front. (-1.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer last used yesterday stored on rack in dry goods area with visible food debris. CDI- Slicer re-washed, rinsed, sanitized. (-0)

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 pinto beans cooked yesterday evening at 44F inside WIC. All other TCS items in WIC observed at 41F or below. CDI- Beans with failed cool rate voluntarily disposed by PIC. (-0)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed salsa verde and hot salsa verde in lowboy prepped yesterday, without date mark. CDI- EHS confirmed prep date with PIC and Prep Chef. Salsa’s dated. (-1.5)

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 one metal container of cooked pinto beans with lid, which failed to reach 41F or below in WIC over night, observed at 44F at 11:40am. EHS advised staff present on proper cooling methods. Lids should be removed from cooling items to facilitate the flow of cold air. CDI- Equipment verified in good repair. Beans voluntarily disposed. (-0.5)

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 several metal spice shakers at cook line with identifying label worn off and unreadable. EHS advised staff to correct unreadable labels. (-0)

3-302.15 Wash fruits and vegetables prior to use. Observed avocados at front make top with stickers remaining. CDI- Halved avocados voluntarily disposed. Unsliced avocados washed before returning to make top. (-0.5)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at cook line make top on far left side with deep scoring and stains, no longer cleanable. Replace. (-0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed substantial food debris accumulation on non-food contact portion of back lowboy, near dish machine and WIC. Clean outside of equipment and around digital temp reading display to remove debris and prevent contamination. (-0)

5-205.15 Maintain a plumbing system in good repair. Observed broken hot water valve at far back hand sink. EHS noted all other hand sinks onsite working in good repair. Another hand sink is available within 10 yards of hand sink without hot water. Repair at earliest opportunity. (-0)