LAS ISLITAS

Observed large garbage container and open door were obstructing hand washing sink. [CA] Keep hand washing sink free and clear at all times. Hand washing sinks must be made accessible to make hand washing not only possible, but likely. [COS] Garbage bin was removed upon instruction by specialist. *REPEAT VIOLATION*

Observed employee cell phone on food prep counter. [CA] Keep personal items away from food prep areas to prevent contamination.

Inside the walk-in refrigerator, measured internal temperatures of corn rice, red rice, and shrimp broth to be 43 - 45F. Operators stated these foods had been held since at least yesterday. Note: other foods in the walk-in refrigerator measured 41F and below. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently [COS] Foods were voluntarily discarded. See VCD form. *REPEAT VIOLATION*

Observed restroom doors were propped open. [CA] Restroom doors must self close. Do not prop doors open.

Observed drain pipe from two compartment sink entering directly into floor sink providing no air gap. [CA] Maintain minimum 1 in air gap of drain pipe above floor sink.

Observed oyster tags being stored not in chronological order. [CA] Ensure that the oyster tags are kept in chronological order.

Measured green sauce in steam table insert to be 122F. PIC stated it had been reheating since 9am today (approximately 1 hour prior). The steam table unit dial was set to "low/medium". [CA] Do not use steam table to reheat foods. Steam tables shall be used only for keeping hot foods at 135F and above. Foods must be reheated to 165F within 2 hours.

Observed employee touch large garbage bin, then proceed to enter the walk-in refrigerator without washing hands. Observed employee coughed into her hand, then proceeded to touch cooking equipment without washing hands. [CA] Wash hands after contaminating them and before resuming food prep. [COS] Employee washed hands after being instructed to do so by specialist.

Broths (7 mares, camaron) measured 42/43F in the walk in fridge. Per PIC, broth was cooked and cooled since yesterday. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 1 [[COS] Voluntarily discarded

Observed accumulation of brown mold-like substance on the white panel inside the ice machine. Ice was not in contact with the mold-like substance. [CA] Keep ice machine clean.

Observed a large garbage bin and an open door were completely obstructing the handwash sink next to the 2-compartment sink. [CA] Do not block the handwash sink. Hand wash facilities must be available to make handwashing not only possible, but likely.

Observed employee eating food in the prep area, in front of the 3-compartment sink and prep units. [CA] No employee shall eat or drink in any area where contamination of non-prepackaged food, clean equipment, or clean utensils can result. Recommend having a designated separate area for employees to eat.