CASA JUANA

Water from the restroom hand sink measured 90F. [corrective action] Provide warm water, minimum 100F. Note: Water from all other sinks at proper temperature.

Chlorine test strips were not available. [corrective action] Provide chlorine test strips.

Manager's Food Safety Certificate was not available. [corrective action] Provide a Food Safety Certificate and maintain certificate at this facility. Certificate must be available upon request during inspection.

Restroom wall has been completely lined with artificial turf. Turf appeared to be installed over existing FRP. Wall finish must be smooth and easily cleanable. [corrective action] Remove the artificial turf.

Water from the 3-compartment sink, food preparation sink, and hand sink measured at 85F. [corrective action] Provide hot water at all sinks, minimum 120F. For hand sinks, provide warm water, minimum 100F.

Observed a large pot of pineapple salsa placed on work surface to cool down. Per cook, salsa began cooling at 6 PM. Salsa measured at 129F during time of inspection. [corrective action] Use alternative method to rapidly cool down food. Food must be cooled from 135F to 70F within 2 hours and 70F to 41F within the next 4 hours. [correction] Salsa was split to three shallow pans to facilitate more rapid cooling.

Cooking equipment found to extend beyond hood canopy. Current equipment includes a griddle, 4-burner range with oven, and deep fryer. [corrective action] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Raw pork stored above ready to eat food inside 2 door reach in. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

The following Potentially Hazardous Foods (PHFs) were measured at improper holding temperature : Held in steam table : cooked hot dogs (99F), held inside prep refrigerator : empanadas (60F). Per PIC, Hot dogs were just cooked about 30min ago, . PIC stated Empanadas were delivered about 15min ago and held inside prep refrigerator. Ambient temperature of the refrigerator was measured at 57F. Steam table is not operational, PIC relocated items held in steam table to the flat top grill, PIC stated they have issues with the steam table, sometimes it is not working, they ordered a replacement. Will use flat top grill for hot holding in the menatime. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC relocated PHFs inside the refrigerator.

Pork being thawed at room temperature in the 3-comp sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.