EL GRULLENSE JAL

Urinal within the mens restroom is damaged at the time of inspection. [CA] Toilet facilities shall be maintained clean and in good repair.

Leak was noted in the ceiling panels around the cashier station at the time of inspection. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Have repairs made to the roof or where ever the leak is coming from.

Only hand wash station within the food prep area is missing paper towels at the time of inspection. [CA] Hand wash stations must be fully stocked at all times. [SA] Hand soap was added into the dispenser.

Sanitizer bucket was measured at 50PPM 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).

Personal jacket of employee noted on the dry storage rack at the time of inspection. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Air conditioning unit within the facility is not operational at the time of inspection. Per Employee, it has not been functional for about 1- week. [CA] All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Unable to provide test strips for chlorine at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical ware-washing.

Sanitizer bucket was measured at 200PPM of chlorine 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 added water to the bucket and diluted solution; re-measured at 100PPM.

Food within reach in was measured between 44-45*F at the time of inspection. Contributing factor for higher temperature maybe due to AC unit not working inside of facility. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Personal belongings (cell phone) noted on top of the dry storage racks at the time of inspection. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Bean, rice, salt, and sugar containers observed with scoop handles directly touching food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

1) On the front and back preparation counters, multiple deep containers of rice measured between 98-120F. Per food employee, rice was removed from temperature control 30 minutes prior. 2) On the back preparation counters, multiple large containers of whole pinto beans measured between 148-163F. Food employee stated that beans were removed from temperature control 45 minutes prior. No active cooling observed. [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] Rice was transferred to shallow pans. Whole pinto beans were placed on ice bath for active cooling.