CARDENAS #220 - DELI

Steam table within the deli department is leaking at the time of inspection. Per PIC, the table has a leak at the bottom and will be changed out (like-for-like). [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.

Fan guards have dust build up on them at the time of inspection. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Sanitizer bucket was measured at 100PPM of quats at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] PIC changed out buckets; re-measured at 100PPM.

Bagged rice within hot box was measured at 121*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All rice was placed in the boiling bath of hot water in the cook line to be re-heated.

Rice within metal pot was measured at 128*F at the time of inspection. Per cook it is going to be used for the steam table. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. Re-heat the food properly before placing within the steam tables.

Hand wash station next to the steam tables is missing a soap dispenser at the time of inspection. [CA] Provide hand washing cleanser in dispenser at hand wash stations at all times. [SA] Facility has additional hand wash stations within the prep area.

Unable to provide a current food manger certification at the time of inspection. [CA] Obtain a current food manager certification within 60-day. REPEAT VIOLATION. Failure to comply may result in enforcement action.

Facility is missing clog stoppers within the 3-compartment sink. [CA] Plugs/stoppers shall be available to fill up the ware-washing sink.

Sanitizer within the 3-compartment sink was measured at 0PPM at the time of inspection. Some dishes are within the sanitizer sink. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [SA] PIC changed out the sanitizer within the sink

Observed employee wash equipment without sanitizing as the last step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [SA] Employee moved equipment to be re-washed and used a different piece of equipment.

Heavy dust build up on the fan guards within the walk in. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Unable to provide a current food manger certification at the time of inspection. [CA] Obtain a new food manger certification within 60-days.

Drain under the prep sink is clogged at the time of inspection. [CA] Make repairs at the drain. [SA] Facility will be using the prep sink within the bakery department if needed. A contractor is on site to address issue.