ENCINA BAR & KITCHEN

Observed a clip on light in the main kitchen area without a shatter proof light bulb. [CA] Ensure kitchen area has sufficient lighting and are shatterproof.

One handwash sink did not have a working paper towel dispenser and was blocked by equipment and a chest freezer. [CA] Keep handwash stations clear and accessible at all times. Keep handwash stations stocked with soap and paper towels at all times.

Chlorine in warewash machine measured at 0ppm. [CA] Ensure chlorine measures at 50ppm. [COS] PIC replaced bottle of bleach and ensure the proper concentration was being dispensed using sanitizing strips.

FOUND THE WAREWASHER UNABLE TO DISPENSE CHLORINE SANITIZER. [CA] ENSURE THAT IT DISPENSES CHLORINE BETWEEN 50 - 100 PPM.

Hot water at warewash machine measured at 125F. Chlorine measured at 0ppm. [CA] Ensure warewash machine either reaches 160F for the final rinse cycle or has chlorine at a concentration of 50ppm. [COS] PIC will have staff manually wash dishes.

Observed potentially hazardous food that measured in the temperature danger zone located in the 2 door reach-in refrigerator unit (waffle fries, mozz sticks, chicken wings all measured at 45F). Per PIC, the PHFs were in the unit overnight. REPEAT VIOLATION. s[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 voluntarily discarded compromised PHFs.

Observed potentially hazardous food located in the warmer and measured in the temperature danger zone (chicken butter sauce 82F). Per PIC, the sauce was recently put into the warmer and will be turned on shortly. [CA] Discontinue reheating PHFs in the warmer, the warmer units are for hot holding only. Reheat PHFs on stove or in microwave to 165F before transferring to warmer for hot holding. [COS] PIC had staff reheat on stove.

Observed potentially hazardous food that measured in the temperature danger zone located in the reach-in cooler (samosas, chicken, cheese sticks, sausage and sliced cheese all measured at 50F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace reach-in cooler if necessary. [COS] PIC voluntarily discarded the compromised PHFs.

Chlorine measured at 0ppm in the warewash machine. [CA] Ensure warewash machine dispenses chlorine at 50ppm. [COS] PIC will have staff manually warewash.

Paper towels not available at kitchen handwash sink (dispenser empty and not working). [CA] ENsure handwash stations are stocked with soap and paper towels at all times. [COS] PIC provided paper towels during time of inspection. Kitchen handwash station is blocked by chest freezer. [CA] Relocate chest freezer to keep handwash station easily accessible to staff.