Los Delfines #2

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED COOKED TORTILLAS STORED DIRECTLY ON TOP OF THE DINING ROOM TABLES IN THE UNUSED SECTION OF THE RESTAURANT. MANAGEMENT INSTRUCTED NOT TO USE DINING ROOM TABLES AS PREP TABLES AND NOT TO ...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

PREVIOUS INSPECTION REPORT SUMMARY FROM 4/17/15 WAS NOT VISIBLE TO CUSTOMERS. THE SUMMARY WAS COVERED UP BY A REPORT SUMMARY FROM 2014. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CU...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM REPORT #1533033 ON 4/17/15 NOT CORRECTED: 32 - GARBAGE/GROCERY BAGS BEING USED TO STORE FOOD. INSTD TO USE FOOD GRADE CONTAINERS. 45 - FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE. INSTD TO PROVIDE ...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN A SANITIZER BUCKET WHEN NOT IN USE.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

FOOD HANDLER USING EXCESSIVE BARE HAND CONTACT WITH READY TO EAT FOODS, CONTINUOUSLY USING BARE HANDS TO HANDLE AND PLATE CONDIMENTS THAT INCLUDE AVOCADOS, ORANGE, LETTUCE, AND TOSTADA THAT IS FOR IMMEDIATE SERVICE AND CONSUMPTION. INSTD MGR THAT THE...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD ITEMS NOT PROTECTED DURING STORAGE IN WALK-IN COOLER. OBSERVED CONTAINERS OF RAW FISH AND SHRIMP STORED ON SHELF IMMEDIATELY ABOVE UNCOVERED CONTAINERS OF CARROTS, SALSA, AND VEGETABLES. INSTD TO STORE FOOD PROPERLY. CITATION ISSUED 7-38-005A S...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

GARBAGE/GROCERY BAGS BEING USED TO STORE FOOD. INSTD TO USE FOOD GRADE CONTAINERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.

FOOD HANDLER REQUIREMENTS MET

FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE. INSTD TO PROVIDE PROPER REQUIREMENTS

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

OBSERVED BOWLS IMPROPERLY STORED AT FRONT WAIT STATION AND REAR PREP AREA. INSTRUCTED TO INVERT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED RAW WOOD STORAGE SHELVES IN REAR STORAGE, INSTRUCTED TO SEAL.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED THE REAR CUTTING BOARDS NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. OBSERVED THE 2 TIER TABLE BETWEEN THE STOVE AND FRYER NOT CLEAN, INSTRUCTED TO CLEAN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FLOOR UNDER FRYERS NOT CLEAN, INSTRUCTED TO CLEAN.OBSERVED STANDING WATER IN REAR WALK-IN COOLER, INSTRUCTED TO REMOVE.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

WE CONTINUE TO LACK HOT WATER IN THE FOOD ESTABLISHMENT TEMPERATURE MEASURED 97.0F AT TIME OF INSPECTION.MUST PROVIDE ADEQUATE HOT RUNNING WATER UNDER CITY PRESSURE THROUGHOUT THE PREMISES AS REQUIRED.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

PROVIDE LIGHT SHIELD COVER IN REAR STORAGE ROOM

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR WATER LEAK AT DRAIN PIPE BENEATH THE 3 COMPARTMENT SINK NEAR THE KITCHEN FOOD PREP AREA.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED WORKERS PREPARING AND CUTTING,AND SERVING FOOD IN REAR PREP AREA WITHOUT WASHING HANDS DUE TO NO HOT OR COLD RUNNING WATER AT THIS TIME OF INSPECTION. PREMISE IS OPEN AT THE TIME OF INSPECTION

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

PREMISES HAS NO HOT OR COLD RUNNING WATER ON PREMISES AT THIS TIME OF INSPECTION,AT HANDSINKS,3 COMPARTMENT SINKS,WASHBOWLS IN WASHROOM AND AT DISHWASHING MACHINE MUST REPAIR CITATION ISSUED 7-38-030

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

REAR EXIT OUTTER DOOR AND FRONT DOOR NOT RODENT PROOF 1/4 GAP AT BOTTOM OF DOOR MUST RODENT PROOF DOOR TO PREVENT RODENT ENTRY CITATION ISSUED 7-38-020

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

HECTOR G TINAJERO FOOD SANITATION MANAGER HAS NO ORIGINAL SANITATION CERTIFICATE ON PREMISES ONLY HAS A COPY MUST ALWAYS HAVE ORIGINAL COPY ON PREMISES.MR TINAJERO STATED HE HAS HIS ORIGINAL SANITATION AT THE OTHER LOCATION.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUST LABEL BULK FOOD CONTAINERS IN REAR STORAGE AREA

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST REMOVE RUST FROM SHELVES INSIDE WALK-IN COOLER IN REAR OF PREMISES ALSO MUST PROVIDE A HANDSINK BEHIND BAR AREA ALSO INSTRUCTED TO REMOVE CARDBOARD FROM SHELVES INSIDE REAR STORAGE ROOM AND PROVIDE A BACKFLOE DEVICE FOR MOP SINK IN REAR OF PREMI...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN FILTERS ABOVE STOVE IN REAR PREP AREA OF GREASE

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

1 CEILING TILE NEED TO BE PUT IN PLACE IN CEILING AT DINNING ROOM AREA

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

PROVIDE LIGHT SHIELD COVER IN REAR STORAGE ROOM

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER INSIDE WALK-IN COOLER IN REAR OF PREMISES

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE SOME CLUTTER FROM UNDERNEATH PREP TABLE IN REAR TO PREVENT RODENT ENTRY

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST CLEAN & PAINT GREASE TRAP AT 2 & 3 COMPARTMENT SINK,DUST BUILD UP AT FAN GUARDS IN WALK IN COOLER & FREEZER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

THE HOOD ,FILTERS,DEEP FRYERS,RACKS IN WALK IN COOLER & FREEZER NOT CLEAN. INSTRUCTED TO CLEAN SANITIZE THEM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS IN CORNER AREAS AROUND AND BEHIND EQUIPMENT AND HOT WATER TANK.

LINEN: CLEAN AND SOILED PROPERLY STORED

WIPING CLOTHS NOT PROPERLY STORED. INSTRUCTED TO KEEP WIPING CLOTHS TO A SANITIZING SOLUTION WHEN NOT IN USE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST CLEAN & PAINT GREASE TRAP AT 2 & 3 COMPARTMENT SINK,DUST BUILD UP AT FAN GUARDS IN WALK IN COOLER & FREEZER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN HOOD ,FILTERS,DEEP FRYERS,RACKS IN WALK IN COOLER & FREEZER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR ALONG WALL BASES IN REAR AREA.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

CLEAN EQUIPMENT IMPROPERLY STORED ON FLOOR. INSTD TO ELEVATE SAME. WORN, BUCKLING STORAGE SHELVES. REMOVE SAME.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

EXTERIOR OF GREASE TRAPS WITH RUST. PAINT SAME WITH NON TOXIC PAINT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

SMALL HOLES IN WALLS BY EXPOSED HANDSINK. SEAL SAME. CLEAN LIGHTSHIELDS THRU-OUT FREE OF DUST.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

LEAK UNDER 3-COMPARTMENT SINK. REPAIR SAME.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS SUCH AS TORTAS73.3-76.1 F,RICE 86.9- 111.4 F.NO TIME AND TEMPERATURE LOGS NOT AVAILABLE TO VIEW.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED....

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPAIR TORN SEATS IN DINING AREA.REMOVE RUST FROM PREP TABLES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.KEEP FLOOR DRY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.REPLACE STAINED CEILING TILES THROUGHOUT,SCRAPE & PAINT PEELING PAINT IN PARTY AREA NEAR BAR,SEAL ALL OPENINGS AROUND PIPES..REPLACE MISSING WALL TILES IN MEN'S TOILET ROOM.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.