CHAPALA MEXICAN RESTAURANT

No paper towels at bar handwash station. Per PIC, they are out of paper towels and are getting a delivery today. [CA] Ensure handwash stations are stocked with soap and paper towels at all times. [SA] Staff will use kitchen handwash station as a suitable alternative until they can get the paper towels delivered.

Observed potentially hazardous food that measured in the temperature danger zone located in the larger food prep cold hold unit (tomatoes 48F, cheese 49F). Per staff, the PHFs were loaded into the unit 1 hour prior to the inspection. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. [COS] Staff relocated PHFs to walk-in cooler to quickly cool down and will adjust unit to ensure PHFs are properly cold held at 41F or below.

Observed fly in alcohol bottle. [CA] Ensure food and drinks are unadulterated. [COS] PIC discarded the whole bottle of alcohol.

Observed employee to rinse hands while wearing gloves at the food prep sink. After employee was instructed to remove gloves and wash hands at handwash sink, he did not use soap or paper towels or wash his hands for 20 seconds. [CA] Ensure employees remove gloves before washing hands, and wash for a minimum of 20 seconds with warm soapy water, then dry with paper towel [COS] Had employee properly wash hands.

Chlorine in warewash machine measured at 0ppm. [CA] Ensure chlorine concentration measure at 50ppm. [COS] PIC will have staff manually warewash (first compartment wash with soap and water, second compartment rinse with clean clear water, third compartment sanitize with 100ppm chlorine or 200ppm quat).

Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold unit (tomatoes 49F-51F, guacamole with tomatoes 51F). Ambient temp of the unit was 46F. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC will have staff discontinue using that unit until in can properly cold hold.

Observed a fly in an open bottle of alcohol. [CA] Ensure food and drinks are unadulterated. [COS] PIC discarded the bottle of alcohol. Minor: Observed drinks stored in consumable ice. [CA] Discontinue storing drinks in consumable ice. [COS] PIC will discard ice and replace with new ice.

Observed boxes of food such as chips and lettuce stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed potentially hazardous foods located in the walk-in cooler stored in large buckets and containers that had been improperly cooled (rice 50F, beans 47F); both were cooked and cooled yesterday. [CA] Ensure potentially hazardous foods are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling methods such as smaller portions, frequent stirring, leaving uncovered, ice bath, ice paddles and/or ice as an ingredient. [COS] PIC had staff voluntarily discard the compromised PHFs.

FSC not available during time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Observed a bottle of stainless steel cleaner on a cutting board adjacent to spilled meat juice. [CA] Clean and sanitize food prep surfaces and keep chemicals separate and away from food prep areas. Observed raw shell eggs stored over ready to eat foods such as avocados and peppers. [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.

Observed 2 large containers of beans cooling on a food prep surface. [CA] Facilitate rapid cooling by using one or more of the following techniques: smaller portions, 2" inch pans for cooling, frequent stirring, ice baths, ice paddles, ice as an ingredient or a blast chiller.