lDONA MARIA MEXICAN RESTAURANT

2 Food handler cards are 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.

Cooked beef bones measured to be 118F at cooling rack in back room next to coolers. Per operator beef bones were cooked about 1.5 hours prior. [CA] Ensure PHFs can cool from 135F to 70F within the first two hours of cooling. Keep PHFs in small units to more effectively cool PHFs. [COS] Per employee beef was is placed in upright freezer after a few hours on rack and cold enough to move. Employee immediately split tray into 2 portions and moved both portions into top of reach in freezer to continue cooling.

Sanitizer compartment with containers soaking measured to have 0ppm chlorine. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Chlorine was added to 3-comparment sink until 100ppm was reached.

1)Prep cooler across from cookline measured to have: -Rice at 46F -Chicken at 44F -Shredded chicken at 47F -Pulled pork at 47F -Shredded cheese at 47F -Sour cream at 48F Per employee cooler was stocked today within the last 3 hours around opening at 9:00AM and rice was made today and pulled around 8:00AM to cool. [CA] PHFs shall be kept at 41F and below for cold holding. [COS] Operator moved all PHFs below in reach portion of prep cooler moved to other prep cooler and other upright coolers. PHFs in reach in portion of cooler was put into ice bath to keep cold. 2) Refried beans measured to be 146F internally and 130F externally at edge of pan. [CA] Stir refried beans to ensure beans are reaheated and kept hot evenly. [COS] After stirring the bean meausured to be 139F

1. Measured container of rice holding at 44F in 3 door reach in at cooks line. 2. Measured a container of tripe holding at 45F in 3 door upright. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.

Measured several containers of cooked rice holding between 46F - 52F in 3 door reach in at cooks line. Per operator, PHFs were cooled since yesterday. [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] Operator voluntarily discarded PHFs in trash.

1. Found ONLY hand wash station in prep area blocked by container of vegetables. [CA] Ensure hand wash station is accessible at all times. [COS] Operator relocated container. 2. Found mounted paper towel dispenser at ONLY hand wash station in prep area currently inoperable. [CA] Replace battery for mounted paper towel dispenser. [COS] Operator provided single use paper towel outside of dispenser.

Found bags of manufactured fish sealed in reduced oxygen packaged when thawed. [CA] When in process of being thawed/already thawed, fish content shall be removed from bag. [COS] Operator directed to open ROP bags.

Major: Measured the following PHFs holding between 114F - 122F at hot holding inserts: chicken and beef. Observed PHFs container stored on top of other inserts and not in hot holding insert itself for less than 4 hours. [CA] Maintain all hot PHFs held at or above 135F. [COS] Operator directed to reheat PHFs to 165F. Minor: Measured the following PHFs holding between 45F - 46F in 3 door upright for less than 4 hours: raw beef, refried beans and raw shrimp. [CA] Maintain all cold PHFs held at or below 41F.

Found a knife stored in between prep table and 2 door cold top. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.