LAJEVARD EATS & CO

Measured rice at 95 F and beans at 108 F within the counter top warmer. Cook stated that the items were placed within the warmer 30 min to 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Rice and beans reheated on the stove top to 165 F. Temperature of the warmer increased to 156 F.

Unsecured CO2 tanks stored at the front area and rear soda bib storage area. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

One Toshiba household Microwave installed adjacent to the cook line. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

The hand wash sink at the cook line has a leak at the faucet. [CA] Repair plumbing fixture and maintain in clean and good repair.

Facility could not provide a valid food safety certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Ambient of the prep cooler in the back kitchen area measured 44F-45F via probe, depending on location. *Note: No PHF stored inside unit at time of inspection. Per staff, PHF's are occasionally stored in the unit. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.

Both handwash sinks observed to be partially obstructed with trash cans placed in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

1. High temperature sanitizing rinse measured 148F in the high temperature mechanical dishwasher. Dishwasher not actively in-use. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). 2. Accumulation of old food buildup/black substance on the blade of table-mounted can opener. Can opener not actively in-use. [CA] Food contact surfaces shall be maintained clean. 3. Quaternary ammonium sanitizer measured 0 ppm in the three compartment sink while not actively in-use. Sanitizer feed-line observed to be disconnected from bottle of sanitizer. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee placed sanitizer feed-line into bottle of quaternary ammonium sanitizer. Quaternary ammonium remeasured 200 ppm.

Refried beans measured 49F while maintained on the preparation surface of a prep cooler in the back kitchen. Per staff, beans had been taken out of the walk-in cooler 30 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Refried beans relocated to the walk-in cooler.

*REPEAT VIOLATION* Facility lacks a method for testing the high temperature sanitizing rinse of the mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Quaternary ammonium sanitizing solution measured 0 ppm in multiple wiping cloth buckets. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Rice measured 47F while maintained in a plastic wrap-covered container in the walk-in cooler. Cooked potato and vegetable mix measured 54F while maintained in a plastic wrap-covered container in the walk-in cooler. Per staff, both items had been cooked yesterday and placed into the walk-in cooler to cool overnight. [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 and potato mix VC&D into the trash.

Found 1 loose CO2 tank at front service line near 2 door reach in refrigeration unit. [CA] Secure CO2 tank to rigid structure to prevent any accidental discharge.

Measured water temperature holding at 93F at hand wash station located in first restroom. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [COS] A repairman came, measured warm water greater than 100F.

Found hand wash station adjacent to oven without soap. Observed another hand wash station near fryer station stocked with soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Operator directed to restock.

Lacking test strips to test for final rinse of hot water at high temp dish machine. [CA] Provide test strips.