LA CATALANA A TRADITIONAL SPANISH R

Potentially hazardous foods, including sausage, lamb, octopus, and beef measured between 43F and 44F while maintained inside the prep cooler to the right of the fryer. Per staff, elevated temperature was due to consistent opening and closing of the unit during service. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] PIC turned the temperature of the unit down. After leaving the door closed for approximately 20 minutes, ambient of the unit measured 40F. Continue to monitor using available internal and probe thermometers.

Hand sink in the kitchen lacked soap in its pump dispenser. Per staff, this sink is seldom used. *Note: Additional, properly stocked hand wash sink located nearby [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [SA] Pump bottle of soap provided. Entirety of wall-mounted hand wash station/sink at the bar is becoming detached from the wall. [CA] Re-secure hand wash station.

Employee observed handling soiled dishes, than attempted to take clean dishes out of the mechanical dishwasher before being stopped and instructed to wash their hands. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed their hands.

*REPEAT VIOLATION* Octopus measured 52F and chipotle sauces (garlic in oil) measured 47F in the upper prep inserts of the prep cooler to the right of the cook-line. Various potentially hazardous foods (lamb, garlic in oil sauces, patties, etc.) measured in the range of 45F-47F in the lower portion of the aforementioned prep cooler. Per staff, some of the items had been prepared the day prior, and some had been prepared today (3 hours prior). Ambient measured 45F. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Some PHF's relocated to working refrigeration units. All other PHF's VC&D into the trash. See VC&D report.

*REPEAT VIOLATION* Wiping cloth sanitizer solution measured 0 ppm chlorine in sanitizer bucket. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

*REPEAT VIOLATION* Only handwash sink in the kitchen partially obstructed with a bucket of food placed directly in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction removed.

Bottles of wine are being stored in ice that is intended for consumption. [CA] Do not store items (except for the ice scoop) in ice that is intended for consumption.

*REPEAT VIOLATION* Ambient of the single-door prep cooler to the right of the cook-line measured 45F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below.

Black mold-like buildup observed on interior panel of the ice machine. No direct contamination observed. [CA] Clean and sanitize regularly to prevent buildup.

Raw shrimp stored above vegetables and ready-to-eat foods in the two door upright 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. Whole cured ham observed to be on display without any coverage or other method of preventing contamination. Per the PIC, the ham is occasionally sliced up for consumer service. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

*REPEAT VIOLATION* Employee handled raw meat and attempted to handle peppers and olives before being stopped. [CA] Gloves must be changed and hands must be washed in the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee changed gloves and properly washed hands.