EL MOLINITOS

Adequate handwashing sinks, properly supplied and accessible

5-202.12 (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. Hot water tap at ware washing not functional. Bar handsink has an insta hot water heater "Performance" which is not yielding hot water.

Preventing Contamination by Hands

Adequate handwashing sinks, properly supplied and accessible

5-205.11 (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Handsink on cook line observed used for food preparation. PIC states they use hand sink for washing vegetables.

Preventing Contamination by Hands

Time as a Public Health Control: procedures and records

3-501.19 (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The FOOD shall have an initial temperature of 5ºC (41ºF) or less when removed from cold holding temperature control, or 57°C (135°F) or greater when removed from hot holding temperature control; (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control; (3) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control; and (4) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. Salsa, cheese and shredded lettuce are held using Time as a Control A written policy posted on the wall shows that product is held 11-3pm, however, food was observed at 10:10am being held this way. No discard times were observed on the products.

Time Temperature Control for Safety Food (TCS Food)

Proper cooling methods used; adequate equipment for temperature control

3-501.15 (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. 5 gallon bucket of beef broth prepared today at 150F in walk in refrigerator.

Food Temperature Control

Food and non-food-contact surfaces cleanable, properly designed, constructed and used

4-501.13 Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10 Microwave ovens. 6 residential microwaves in use in kitchen.

Utensils, Equipment and Vending

Plumbing installed; proper backflow devices

5-203.13 (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. No mop sink at facility.

Physical Facilities

Adequate ventilation and lighting; designated areas used

6-303.11 The light intensity shall be: (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. Light at hoods in kitchen is 40-60 lux. Many bulbs yellow or nonfunctional. Additional light installation will be required.

Physical Facilities