TELEFERIC BARCELONA

Observed ranch/sauce squeeze bottle (top portion) at 56F in prep unit, tomato rallado at 63F on counter, fried wagyu empanda at 66F on counter. [CA] Maintain potentially hazardous food 41F and below. Empandas were time marked (12p) and will be discarded within 4 hours (4pm). Note- 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. TPHC hand out provided.

Soiled wiping cloths noted on counters throughout. [CA] If used more than once, store in sanitizer solution between uses.

Raw clams noted above ready to eat food in refrigerator in the front service area. [CA] Store raw seafood below ready to eat food. [COS].

Light bulb is out at the hood in the back prep area. Dust and debris noted on ceiling vents in the back prep area. [CA] Install a new light and clean the vents.

Lack of irreversible temperature measuring device for the glass washer at the bar. [CA] Provide thermolabels or dish plate thermometer and test daily at 160F plate temperature.

The hot and cold water knobs at the hand sink are in disrepair and broken (hot/cold water is still able to dispense out). [CA] Replace the hand sink knobs.

Container of food noted in front of hand sink at prep line in the front service area. [CA] Keep hand sink accessible at all times. [COS] Lack of soap (1/4 full but not dispensing) in dispenser at hand sink. [CA] Keep soap dispenser stocked at all times [COS].

Observed dishwasher handling clean dishes after touching dirty dishes without washing hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Head chef directed employee to wash hands in between handling dirty and clean dishes and ensure that any dishes that may have been contaminated are rewashed and sanitized.

Shellfish tags are not kept in chronological order. Both clams and oyster tags are mixed together in a container. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.

Observed one fly in the back prep area and multiple small flying insects at front bar area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed back door of the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Measured gaspacho sauce at 46F in top insert of front oyster refrigerator. Sauce was not stored directly inside the insert. Per PIC, sauce was taken out of walk in cooler less than 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC stored the sauce in under counter refrigerator for rapid cooling. Final temperature measured at 39F in ice container at top insert unit of the refrigerator. Ensure unit is able to maintain PHFs at 41F or below at all times.

Lack of oyster tags for shipping date 2/13/25, however invoice available for review on site. Shellstock tags are not maintained in chronological order. [CA] Shell stock shall have complete certification tags and shall be properly stored and displayed. Shellstock tags shall be maintained in chronological order correlated to the date of date the shellstock are sold or served.

Measured hot water at faucet of 3 compartment sink and hand sinks at 92F. [CA] A minimum of 100F is required for all hand sinks and a minimum of 120F is required at the 3 compartment sink/food prep sink. Facility is closed due to lack of hot running water. Contact this inspector at 669-677-1075 to obtain written approval by this Department to re-open once hot water has been restored.

Your health permit for the restaurant has expired 9/30/2024. Provide payment by today. Observed prepackage potentially hazardous and non potentially hazardous food on shelves for sale (cured meats, oils, cheese, olives, crackers, cookies etc..) in the space adjacent to the dining area. Entrance door has a sign posted El Merkat. [CA] This portion of the facility will require a permit ($268.00). Permit application provided. Email permit application within 48 hours to aleli.crutchfield@deh.sccgov.org

Unlabeled spray bottle with pink liquid noted. [CA] Label spray bottle with name.

Empty soap dispenser at hand sink across from prep unit #9 at front prep area. [CA] Keep dispenser stocked at all times. [COS]