RESTAURANT PALACIOS

2nd hand sink battery operated paper towel dispenser is not working. [CA] Repair/replace batteries in dispenser. [SA] Paper towels were placed on top of dispenser

Bowls and to-go containers observed to be stored in container to be used as scoops for dry bulk foods. [CA] Provide scoops with handles and store store scoops such that handles are not in direct contact with food.

1) Large bin of shredded cheese observed in back of facility. Per employee cheese had been out there for about 30 minutes for refill and he had forgotten to put it away. Cheese measured to be 51F. 2) Shredded cheese by grill measured to be 68F. Per employee she had just taken it out to use for orders. Once done cooking observed employee go to back to clean and leave cheese out on counter. [CA] Keep PHFs cold at 41F and below. When not in active use, keep PHFs inside refrigerator. [COS] 1)Cheese bin was moved into reach in cooler in back. 2)Cheese on countertop was placed into ice bath and shall be kept on ice bath when set out on countertop for use.

Dry bulk foods such as rice, beans, and flour observed to be stored in open bins under prep table. [CA] Ensure foods are stored in containers of tight fitting lids to prevent cross contamination. Ensure lids are on containers when food is not in use.

Flies observed throughout facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Back and front door and propped open. [CA] Keep doors closed when not in use to prevent vermin entry.

Large container of refried beans observed on countertop and measured to be 130F on edges and 173F interior. Low level of ice observed around container of bins. After stirring beans measured to be 159F. Per employee beans were done cooking about 35 minutes prior. [CA] After cooking, heating, or hot holding, facility has 2 hours to cool from 135F to 70F and then 4 hours to cool from 70F to 41F. Adding more ice to ensure ice level sufficiently submerges sides of containers and stirring frequently to release steam. [COS] Operator stirred container and added more ice.

Pink/brown organic growth observed inside the ice machine; no contamination of ice observed. Knives on the knife rack have food residue. [CA] Wash, rinse and sanitize ice machine and knives; discard all ice before the cleaning process.

Shredded cheese measured 73F inside a bucket. Per staff, the cheese was left out since the day before. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff discarded cheese in the trash; see VC&D report.

1. Heavy food debris and residue observed on floor under equipment and before equipment throughout facility. [CA] Walls and/or floors in food preparation area shall be kept clean. 2. Wall paint is peeling and deteriorating near back of the facility, in front of the refrigeration units. [CA] Floors, walls, and ceilings of all enclosed food preparation areas shall be constructed so that the surfaces are impervious, smooth, and easily cleanable.

Food handler cards are not provided for employees. [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.

2nd hand sink battery operated paper towel dispenser is not working. A table is placed in front of 2nd hand sink. [CA] Repair/replace batteries in dispenser. Handwashing facility shall be clean, unobstructed, and accessible at all times.

Restroom door is not self closing and door was open during inspection; employee restroom is adjacent to food prep area. [CA] Restroom door shall be self closing.

Chlorine test paper is not available for use. [CA] Provide chlorine test paper to measure chlorine concentration of 100 ppm (30 seconds).

Cardboard was used in addition to heavy duty plastic floor liner at cookline. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Chorizo, cheese with pork, cooked pork measured between 53F- 123F. Per PIC, food was cooked for less than 30 minutes. Chorizo and cheese with pork was from fridge and put back to fridge after 30 minutes. No time mark or time stamp observed. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Pork at 79F is VC&D. Pork with cheese and chorizo are time marked and discard 3 hours later. PIC stated they utilize TPHC in the future.

Heavy dust built up on operating fan in kitchen. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Bowl was used in bulk dispenser for flour [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Observed employee used hand wash sink to rinse off the plastic wrap of pupusa machine. [CA] Hand wash station shall be used for hand wash only.

Container of beef next to grill measured at 137F without time stamp and temperature control. [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.

A big pot of hot rice is cooling with cover [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] Employee stirred rice and opened cover to cool

Pink and black mold like substance built up on interior panel of the ice machine. [CA] Clean and sanitize equipment.