HACIENDA PARRILLA BAR

Major violation- Observed several dead cockroaches and 3 live cockroaches. [CA] Take effective measures to eliminate roaches from the facility and clean and sanitize. Cover all holes in the walls and ceiling to help keep them out. Facility must close due to cockroach infestation. Completer required tasks before calling for a reinspection. Do not reopen until permission from this department is given.

1. Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. 2.The walk in cooler lacks an internal thermometer and the digital thermometer is in disrepair. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

The gate door to the back entrance has a gap greater than 1/4 inch. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

1. Fries were measured at 77F on the lower shelf of a prep table across the fryer. Per cook, they removed them from the fridge about 2 hours ago. 2. Empanadas were measured at 66F on the prep table across the fryer. Per cook, they removed them from the fridge about 2 hours ago. 3. Eggs were measured at 80F on a shelf across the cookline. Per cook, they were delivered about 2 hours ago. 4. Roasted potatoes measured 77F in an upright steam oven that was turned off. Per cook, the potatoes were in the oven all night and the oven was on when they came in the morning. 5. Ham and breakfast sausages measured at 50-55F in the drawer cooler at the cookline. Per staff, they restock the drawer cooler every morning around 2 hour prior. 6. Pork belly measured between 120-140F under a heat lamp. Per cook, they cooked them about an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] 1.-3. Fries, eggs, and empanadas were placed on time as a control. Discussed use of TPHC for items. Clarified with PIC, that the empanadas cannot be temperature controlled after cooking if they are being held with time before frying. TPHC guidelines were provided. Also discussed replacing the prep table with a prep cooler to allow for temeprature control of PHFs at the cookline area. [COS] 4. Potatoes were discarded. See VC&D report. Staff could not remember what temperature the oven was set to overnight. [COS] 5. Items were moved to the walk in cooler to rapidly chill. [COS] 6. Pork belly was moved to the steam oven to reheat.

Several staff are missing food handler cards. Per Juan Carlos, they started working over a month prior. [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.

The sides of the deep fryer have an accumulation of grease and grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Ice was found to be adulterated with a pink biological growth accumulation dripping into the ice bin. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Ice was removed from the ice bin and ice machine was cleaned.

1. Facility is storing open bulk foods on the floor of the storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. Facility has open bulk foods not in containers. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Observed residential insecticide cans near the secondary prep sink at the front of house area. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Raw chicken in a ziplock bag was found stored in the same hotel pan as steaks in the drawer cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

The men's room self closer is in disrepair and does not self close. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

1. The restroom cove base is detaching from the wall. 2. The FRP is detaching from the wall near the walk in freezer. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

1. Facility has a soft serve machine that is in disrepair. 2. Facility has a Turbofan oven that is in disrepair. [CA] Ensure to maintain equipment clean and in good repair. Repair, replace, remove, or service units. 3. The walk in cooler interior door handle is missing. [CA] Replace, repair, or reinstall the door handle.

Both restrooms lack warm water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

The soda gun nozzle has an accumulation of black film on it. [CA] Ensure to maintain the food contact surfaces of equipment cleaned and sanitized. [COS] Staff cleaned and sanitized the nozzle.

Ceiling tiles around the mechanical ventilation have an accumulation of grease. [CA] Ventilation hood filters shall be maintained clean and good repair. Clean mechanical exhaust hood and/or filters of grease accumulation.

A dead oriental cockroach was observed under the ice machine. [CA] Clean and sanitize area of dead cockroaches.

1. Facility's testing materials were expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. 2. Facility lacks drain plugs to fill basins of the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

1. Facility is using small plastic cups as scoops for chimichurri sauce at the prep cooler. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. 2. The ice scooper at the bar ice bin was in direct contact with the ice meant for consumption. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.

Minor leakage from backflow device from the 1 compartment sink in the back kitchen. [CA] Repair leakage.

Employee touched face with gloves, without proper handwash, touched the pot on the stove. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Employee took off gloves, wash hands.

Hood was turned off at the beginning of the inspection. Employee was actively cooking without hood on. [CA] Mechanical exhaust ventilation shall be on while cooking is taking place. [COS] Employee turned on hood.

Broken floor tile at cookline that may cause water accumulate. [CA] Repair or replace broken floor tile.

Rice cooking for 1 hour at 73F on the counter with covers. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Debris built up in soda gun nozzle. [CA] Clean and sanitize soda gun nozzle. Chlorine in dishmachine measured at 0ppm. Dishmachine is not actively in used. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. No active warewash [SA] PIC set up 3 compartment sink with 100ppm of chlorine.

Missing stopper for 3 compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.