PEDRO'S RESTAURANT @ 3935

Walls, ceiling, and floors by warewash area missing tiles or has build up debris. Ceiling in kitchen observed to have paint chipping.[CA] Repair walls, ceilings, and floors and maintain in good condition.

Handwash sink at bar missing soap and paper towels. Handwash sink at entry to bar had loose paper towels not in the dispenser. [CA] Keep all handwash sinks fully stocked with soap and paper towels. Keep paper towels in dispenser. [COS] Handsink at bar was restocked with soap and paper towels

Middle cookline 1 door prep cooler measured to have: -White cheese at 46F -Yellow cheese at 43F -Cream at 56F -Fish at 54F -Sour cream at 50F -Yellow cheese (reach in portion) - 44F Some seafood observed to be stored in ice bath within unit measured to be in temperature at 41F and below (See measured observations). [CA] Keep PHFs at 41F and below for cold holding. [COS] Cream was VC&D (see VC&D report). Per employee PHFs were stocked in the last 45 minutes. All PHFs were placed in ice bath. After 1 hour PHFs measured to be 41F-37F. **REPEAT VIOLATION** Follow up will be conducted for repeated violation.

Large kitchen dishwasher measured have 25ppm chlorine after being ran for 3 tray. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Operator shall rinse and wash in upright dishwasher and sanitize with 200ppm quat ammonia in 3-comp sink for at least 1 minutes afterwards.

Gasket in left 2 door freezer by back door observed to start fraying. [CA] Repair gasket and maintain in good condition

1) Frying pan observed to be stored in rice bin as scoop. Handle was in direct contact with food. [CA] Store scoops such that handles are not in direct contact with food. 2) Clean containers for food observed to be stored directly on the floor.[CA] Keep clean food equipment off of the floor.

Walls, ceiling, and floors by warewash area missing tiles or has build up debris. [CA] Repair walls, ceilings, and floors and maintain in good condition.

Filters in main cookline hood observed to have gaps. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.

MAJOR: 1) Prep cooler at at the end of cookline by warewash machine: -Cut chicken -51F -Sopas - 53F -Beef -51F -Ambient - 55F Per chef, cooler was restocked after lunch about 1 hour prior. MINOR: 2) Walk in cooler by bar measured to have: -Milk -43F -Juice -43F Door to walk in cooler observed to be broken and unable to close fully **REPEATED VIOLATION** [CA] Keep PHFs at 41F and below for cold holding. [COS]1) PHFs in prep cooler were placed into ice bath temporary. 2)Walk in cooler PHFs were moved into other under the counter cooler.

1) Scoops observed to be stored with handles inside containers of bulk dry foods. [CA] Store scoops such that handles are not in direct contact with food. 2) Middle cooler at cookline observed to be broken and out of order. PHFs observed with time marking and per employee, he was instructed to throw away food 4 hours after time marking until cooler if fixed. [CA] Repair cooler and maintain in good repair. 3) Gasket for prep cooler at end of cookline by warewash machine observed to be fraying. [CA] Repair gasket.

Large deep metal containers of soup in walk in cooler by back door measured to be 139F. Large chaffing dishes in walk in cooler by back door measured to 121F. Per employee soup was made about 1 hour prior and placed into walk in cooler and rice was made about 1.5 hours earlier and placed into cooler. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Ice wand was placed into soup containers to rapidly cool soup down. Rice was placed back into oven to reheat to 165F to restart cooling process. After rice is reheated, spread rice out into sheet trays in thin layers less than 2 inches deep. Sheet trays will be put in speed racks inside walk in cooler to rapidly cool. Frequently stir or fluff rice to evenly cool PHFs.

Walk in cooler at bar observed to have door skewed and difficult to fully closed. [CA] Repair walk in cooler door such that door can maintain a tight seal to effectively maintain temperature.

Wiping clothes observed to be stored on counter tops at bar area and cookline area and back prep area. [CA] Store wiping clothes in sanitizer bucket with sanitizer solution when in use.

Handwash sink in back prep area missing paper towels. 2 other handwash sinks available in kitchen area.[CA] Keep all handwash stations fully stocked with soap and paper towels. [COS] Employee restocked handwash sink with paper towels.

Floors by dishwashing area observed to be cracked and missing. Pot holes observed to be filled with standing water. [CA] Repair floor and replace missing or borken tiles. Ensure floor is sloped to drain standing water into floor drain.

Right most prep cooler at cookline measured to have: -Cut tomatoes at 47F -Shredded cheese at 49F -Sour cream at 45F -Creama (reach in portion) at 44F Second right most cookline prep cooler measured to have: -Cut tomatoes at 44F -Shredded cheese at 44F -Rolled chicken faultas (reach in portion) at 41F -Shredded cheese (reach in portion) at 41F Per chef all items were stocked around 11:30 AM right before opening. (about 2 hours prior) [CA] PHFs shall be held at 41°F or below for cold holding. Repair cooler to ensure ambient temperature can maintain 41F or lower. [COS] Employees placed all items in reach in portion in right most cooler into walk in cooler. All other items in cold holding inserts will be held on TPHC and discarded after 4 hours (at 3:30PM). Chef will make ice bath for all PHFs to be stocked in prep cooler afterwards.

1) Coolers at cookline measured to be out of temperature. PHFs in cookline cookers measured to be 51-68F (See measured observations). Per chef all items are being kept on TPHC and showed PHF labels available on side of prep coolers with today's date and 11:00AM- 2:00PM for discard time. PHFs inside prep cooler reach observed to be in ice bath. [CA] Keep coolers in operational condition and ensure coolers maintain PHFs at 41F and below. 2) Walk in cooler at bar observed to have door skewed and difficult to fully closed. [CA] Repair walk in cooler door such that door can maintain a tight seal to effectively maintain temperature.

Trays of raw chicken measured to be over trays of raw beef. [CA] Keep raw poultry below other raw meats to prevent cross contamination.

Floors by dishwashing area observed to be cracked and missing. Pot holes observed to be filled with standing water. [CA] Repair floor and replace missing or borken tiles. Ensure floor is sloped to drain standing water into floor drain.

Handwash station by small bar area observed to not have running water. 2 other handwash stations are fully stocked and operational at bar area. [CA] Ensure handwash station has running warm water(100F-108F) or hot water(120F or above) with cold water mixxing valve.

Door for bar walk in cooler has faulty closing mechanism. [CA] Repair door for bar walk in for easy closing.

Middle 2 prep coolers at cookline measured to have cheese and cut tomatoes over 50F inside insert. Reach in portion had PHFs measured to be 41F or below (see measured observations). Per chef, employees change PHFs out ever 4 hours. Per employees items were stocked at 10:45AM for opening at 11:00AM. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Operator retroactively labeled cheese, tomatoes, and any other PHFs inside 2 middle prep coolers at cookline inserts. Facility shall continue to label time on all PHFs in these units prep cooler.

Wiping clothes at cookline observed to be stored on counter tops or prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Some bulk dry foods observed to have metal containers as scoops and some bulk dry foods observed to have scoop stored with handles directly in food. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Pot of food observed to be stored on floor of right walk in cooler. [CA] Keep food at least 6" off of floor.