Casa Catrina

Gaps exist under the back door in the kitchen and the door to the exterior by the public washrooms. Operator indicated they have spoken to property management/complex owner. Management company has not addressed the issue. Gap must be sealed to ensure pest entry is prevented. , **OUTSTANDING (2024-04-05). The gap was still outstanding. Please fix immediately.

No pest reports available for review. , , Provide mechanical cat tin traps and gloves to monitor for pest. , Check and record observation monthly.

1) Paint was peeling off the kitchen floor. , , Refinish the shelves and floor., , 2) The lights in the kitchen were dim., , Increase lighting in the kitchen.

Microwave handle was repaired with duct tape., , Repair the handle.

Quat sanitizer in the spray bottles were measured less than 100ppm., , Use 200ppm Quat sanitizer and verify with test strips.

Chemical bottles were not labeled., , Label chemical bottles.

Reoccurring issue. One of container of meat was measured at 11.0 degrees C. and other meats in the prep cooler inserts were measured at 6.0 degrees C or below. , , Previous, Improper cooling was observed during inspection. Four containers of meats were cooked in the morning and placed in the preparation cooler without cooling down to 4 degrees C or below. Meats in the 4 cooler inserts were measured between 11.5 to 13.2 degrees C. , , Discarded the four containers of meats.

Gaps exist under the back door in the kitchen and the door to the exterior by the public washrooms. Operator indicated they have spoken to property management/complex owner. Management company has not addressed the issue. Gap must be sealed to ensure pest entry is prevented. , **OUTSTANDING (2024-04-05). The gap was still outstanding. Please fix immediately.

No pest reports available for review. , , Provide mechanical cat tin traps and gloves to monitor for pest. , Check and record observation monthly.

1) Paint was peeling off the kitchen floor. , , Refinish the shelves and floor., , 2) The lights in the kitchen were dim., , Increase lighting in the kitchen.

1) Dust and grease build-up on the stove dials and it's missing cover plate the stove., , Clean the stove dials and provide a cover plate. , , 2) Grease build-up on the main cook line equipment. , , Clean the main cook line.

1) Grease and debris build-up underneath the main cook line equipment., , 2) Dust build-up on the ceiling, air vents and walls , , 3) Grime build-up on the kitchen floor's hard to reach areas. , , 4) Stains build-up on the back door. , , Clean the entire kitchen. , , , Previous Inspection:, The following areas require extra cleaning: ceiling tiles, inside of coolers, floors, hard to reach areas. Please clean., **OUTSTANDING (2024-04-05). The ceiling was dusty, and other hard-to-reach areas, including underneath the dishwasher area and shelving units. Please clean and implement a cleaning schedule of all areas in the kitchen.

Quat sanitizer in the spray bottles were measured less than 100ppm., , Use 200ppm Quat sanitizer and verify with test strips.

No guard between the handwash sink and preparation table., , Provide a guard to protect food from contamination.

Chemical bottles were not labeled., , Label chemical bottles.

1) Improper cooling was observed during inspection. Four containers of meats were cooked in the morning and placed in the preparation cooler without cooling down to 4 degrees C or below. Meats in the 4 cooler inserts were measured between 11.5 to 13.2 degrees C. , , Discarded the four containers of meats., , 2) White garlic sauce was stored at room temperature. Garlic sauce was measured at 15.0 degrees C. , , Discarded the garlic sauce.

Gaps exist under the back door in the kitchen and the door to the exterior by the public washrooms. Operator indicated they have spoken to property management/complex owner. Management company has not addressed the issue. Gap must be sealed to ensure pest entry is prevented. , **OUTSTANDING (2024-04-05). The gap was still outstanding. Please fix immediately.

No pest reports available for review. , , Provide mechanical cat tin traps and gloves to monitor for pest. , Check and record observation monthly.

1) Paint was peeling off the kitchen wooden shelves. , , 2) Paint was peeling off the kitchen floor. , , Refinish the shelves and floor., , 3) The lights in the kitchen were dim., , Increase lighting in the kitchen.

1) Dust and grease build-up on the stove dials and it's missing cover plate the stove., , Clean the stove dials and provide a cover plate. , , 2) Grill flipper handle was repaired with duct tape. , , Repair handle. , , 3) Taco chips container was repaired with duct tape., , Replace the container., , 4) Food debris build-up on the inside prep cooler and grime on the bottom of all coolers and freezer exteriors. , , Clean coolers and freezers. , , 5) Grease build-up on the main cook line equipment. , , Clean the main cook line.

1) Grease and debris build-up underneath the main cook line equipment., , 2) Food debris and stains build-up on kitchen shelves. , , 3) Heavy dust build-up on the ceiling, air vents and walls , , 4) White sticker was still adhered to the kitchen shelves above the preparation cooler. , , 5) Grime build-up on the kitchen floor's hard to reach areas. , , 6) Stains build-up on the back door. , , Clean the entire kitchen. , , , Previous Inspection:, The following areas require extra cleaning: ceiling tiles, inside of coolers, floors, hard to reach areas. Please clean., **OUTSTANDING (2024-04-05). The ceiling was dusty, and other hard-to-reach areas, including underneath the dishwasher area and shelving units. Please clean and implement a cleaning schedule of all areas in the kitchen.

The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 100-ppm. The staff/operator was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff/operator that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to follow the manufacturer’s instructions on the label and test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.

There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.

Cleaning cloths were placed on staff waist; staff mentioned that they use the cloths to wipe their tables/countertops/food-contact surfaces; the inspector informed the staff/operator to not use the cloths to wipe their hands and to wash their hands with soap and water instead. All cleaning cloths must be stored in a sanitizer bucket at all times.

The low-temperature, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine concentration with a maximum temperature of 64°C. The dishwasher was tested three times. The inspector informed the staff/operator to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine or at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water., **FIX THE DISHWASHER TO REACH AT LEAST 100-PPM CHLORINE CONCENTRATION.

There were test strips available for the chlorine sanitizer solution. However, the test strips were expired. The inspector informed the staff/operator to obtain valid test strips. Please ensure to monitor all your testing equipment and obtain valid ones when expired., **OBTAIN VALID TEST STRIPS.

Gaps exist under the back door in the kitchen and the door to the exterior by the public washrooms. Operator indicated they have spoken to property management/complex owner. Management company has not addressed the issue. Gap must be sealed to ensure pest entry is prevented. , **OUTSTANDING (2024-04-05). The gap was still outstanding. Please fix immediately.

The dipper well for ice cream scoops was not turned on. The inspector informed the staff/operator that if the ice cream scoops is to be reused, then the dipper well must be turned on at all times. The scoop was removed.

The following areas require extra cleaning: ceiling tiles, inside of coolers, floors, hard to reach areas. Please clean., **OUTSTANDING (2024-04-05). The ceiling was dusty, and other hard-to-reach areas, including underneath the dishwasher area and shelving units. Please clean and implement a cleaning schedule of all areas in the kitchen.