CASTILLO'S RESTAURANT

Paper towels were not provided in the dispenser in the restroom. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Several food handler cards were expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Raw shelled eggs on counter measured 64F. Per PIC, they were on the counter for ten minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs were placed back into walk in fridge.

Toilet paper was not provided on dispenser. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

Salsa made the previous day measured 54F in deep plastic container. [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] Salsa was VC&D.

Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed glasses stacked while the interior of the glass was still wet after sanitizing. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Observed several scoop handles in bulk food containers in contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Chlorine in mechanical warewash measured 0ppm. Supply bucket was very low. [CA] Maintain chlorine at 50ppm in mechanical warewash.

Observed fruit flies throughout the back preparation area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed several wiping cloths stored on the food preparation counters while not in use. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed multiple containers of food in walk in fridge that was not covered. [CA] Ensure that food in storage is covered to prevent contamination.

Raw shelled eggs on counter measured 62F. Per employee, they had been out for 30 minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. TPHC may be used instead of temperature. [COS] Eggs placed back into refrigeration to cool back down.

Observed scoop handle of bulk sugar container in contact with the sugar. Observed bowls used as scoops in other bulk food containers. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Faucet on right side of three compartment sink was leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.

Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed employee drink with no lid on preparation counter with active food preparation. Observed an employee phone stored on the meat slicer. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Observed expired food handler cards for employees. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler available for review. A valid food handler card shall be provided within 30 days of after the date of hire.