El Fenix

*45 Premises shall be maintained in good repair

Fill holes on walls where needed throughout BOH, Replace broken floor drain covers

*02 Cold Hold (41øF/45øF or below)

Observed salsa at water station at 46.1 F and large container of salsa at 54.5 F. Maintain cold TCS food 41 F or below

*10 Clean Sight and Touch

Inside upper panel and walls of ice machine observed w/black mold-like substance. Can opener observed rusted and with food debris accumulation. Multiple shelves in BOH (cook & prep areas) observed wit

*32 Equipment and Utensils Multiuse Materials durable

Discontinue use/remove cardboard shelf liner on bottom shelf of prep table

*34 Pest control-routine inspections for

Roach observed on inside upper door lip of ice machine. Seal all outer perimeters properly to prevent entrance of insects & rodents

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Upon arrival observed cook line employee eating/chewing food. Observed employee beverages throughout BOH>on shelf next to/over clean equipment, on shelf in dish pit area and on clean equipment storage

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Cover all food inside WiC>red bell pepper & container of cheese

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Observed ice scoop laying on top of ice in waiter station>store w/handle extended out of ice

*41 Food storage containers, identified with common name of food.

Label all food containers w/common name label when removed from its original pkg/container>seasoning shakers & rebagged product inside dry room

*42 Dirty nonfood contact surfaces

Fan covers inside WIC observed w/dust accumulation.

*46 Covered waste receptacle for women's restroom

Provide covered trash cans for all women's restroom stalls

*47 Handwashing signage

Provide appropriate hand sink signs for all hand sinks BOH & bar

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Provide the guidance for the cleanup of Bodily Fluid &/or Biohazard Spill Kit

*29 Sanitizing solutions, testing devices

Provide chemical test strips to test Quat. Sanitizer used for sanitizer buckets

*10 Clean Sight and Touch

FOOD DEBRIS PRESENT THROUGHOUT RESTAURANT, CLEAN DRAINS, EQUIPMENT

*19 Water & Plumbing in good repair- per code

LEAK AT DISH SINK AND VARIOUS PIPES THROUGHOUT THE KITCHEN WHICH IS CAUSING STANDING WATER

*27 Cooling, heating, and holding capacities. Equipment

NOT PROPERLY HOLDING TEMP

*29 Mechanical holding unit, thermometer location

REPLACED ON DISH MACHINE NOT WORKING+

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

FLIES AND GNATS PRESENT AS WELL AS ROACHES AND CRICKETS

*32 Damaged Equipment

CUTTING BOARDS NOT ADHERED TO SURFACE

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*39 Store all equipment & utensil covered or inverted

NO KNIVES STORED BTWN EQUIPMENT

*42 Dirty nonfood contact surfaces

FAN COVERS IN ALL WALK IN FREEZERS AND COOLERS

*43 Clean vent syst:Intake/exhaust air ducts

*45Physical Facilities Floors,Walls,Ceilings

REPAIR FLOORS , EXPOSED OPENINGS IN CEILINGS, CLEAN WALLS, FLOOR FROM STANDING WATER

*02 Cold Hold (41øF/45øF or below)

FOODS NOT HOLDING COLD HOLD TEMPS

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

FOOD NEEDS TO BE COVERED IN THE WIC AND WIF, SHOWED MANAGER

*10 Clean Sight and Touch

CLEAN ICE MACHINE, COOK LINE NEEDS TO BE CLEANED AND DOOR GASKETS

*27 Cooling, heating, and holding capacities. Equipment

RIC HAS POOLING OF WATER AT THE BOTTOM, TEMPS WERE NOT CORRECT

*32 Damaged Equipment

DOOR GASKETS AND CUTTING BOARD IS NOT ADHERE TO STRUCTURE

*36 Cloths in-use for wiping between uses stored

DAMP CLOTHS SHOULD BE IN S.BUCKETS BETWEEN USE

*42 Dirty nonfood contact surfaces

FAN COVERS AND WALLS IN WIC/WIF

*45 Ceiling easily cleanable and light in color

VERY DIRTY OVER PREP AREA

*19 One Inch Air Gap

needed at handsink, not properly draining into the drain

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

flies, gnats on the cook line

*43 Clean vent syst:Intake/exhaust air ducts

very dirty

*27 Cooling method, criteria - using ice bath

NEED AN ALTERNATIVE COOLING METHOD CHEESE IS AT 51.3F

*42 Dirty nonfood contact surfaces

FAN COVERS, WALLS, AND SHELVES IN WIC AND WIF MAKE SURE TO CLEAN ICE MACHINE

*34 Outer door: solid,selfclosing,tightfitting

CAN SEE DAYLIGHT AND WAS PROPPED OPENED

*33 Mechanical warewashing equip., wash solution temp.

THERMOMETER DOESN'T WORK ON THE MACHINE IN THE BAR OR KITCHEN

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

flies in entrance of kitchen and throughout the kitchen

*45Physical Facilities Floors,Walls,Ceilings

exposed material in ceiling (insulation, pipes), leaks misaligned tiles (possible entry for pests and rodents) floors in need of repair immediately (noted on last report) ice on floor of WIF potent

*19 Water & Plumbing in good repair- per code

leak at drain pipe at hand sink at the front of the kitchen

*43 Light bulbs, light shields provided

3 blown out lights at the first venthood

*36 Cloths in-use for wiping food spills used for no other purpose

towels used to cleanup spill and left on floor completely saturated.

*39 Store all equipment & utensil covered or inverted

knives are not stored in proper location, aren't cleaned and found between equipment

*02 Cold Hold (41øF/45øF or below)

pork was temped at 56.5F guacamole temped at 51.4F

*32 Equipment and Utensils Durability and Strength

door gaskets needs to be replaced on RIC that houses the chicken, door will not close properly

*07 Food safe, good condition, unadulterated, and honestly presented

expired milk in WIC, floured dough was left exposed to flies on the cutting board.

*10 Clean Sight and Touch

ICE MACHINE HEAVILY BUILDUP OF PINK BIOFILM

*29 Outfitter-Thermometer.

NEEDED, CURRENTLY BROKEN AND NOT READING TEMPS (WAREWASHING)

*32 Equipment & Utensils smooth easily cleanable

CLEAN FOOD EQUIPMENT

*34 Controlling pests. Eliminating harborage conditions

FLIES/ DEAD ROACH

*36 Cloths in-use for wiping food spills used for no other purpose

NOT USED UNDER CUTTING BOARD

*39 Soda nozzles and ice bin clean to remove soil

CLEAN IMMEDIATELY

*42 Dirty nonfood contact surfaces

FAN COVERS AND RIC

*43 Light bulbs, light shields provided

REPLACE LIGHT SHIELD (SHOWED JESUS GONZALEZ)

*45 Premises:Cleaning, frequency and restrictions

FLOOR DIRTY, STAGNANT WATER, FLOORS NEED REPAIR

*02 Cold Hold (41øF/45øF or below)

SHREDDED CHEESE 54 DEGREE F, GUAC 50 DEGREE F( ON COOK LINE), SALSA 52 DEGREE F (SERVER STATION)

*10 Clean Sight and Touch

CLEAN ICE GUARD AT ICE MACHINE (UPSTAIRS)

*47 Handwashing signage

AT ALL HAND SINKS

*29 Food thermometers provided and accessible

IN ALL COOLERS

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

BULK BINS IN DRY STORAGE, ICE TEA URNS SERVER STATION, CUT VEGETABLES

*15 Contact RTE Products w/ Bare Hands

SERVER TOUCHING TORTILLAS WITH BARE HANDS

*28 Original cont. of RTE/PHF/Day1= day of opening

ENSURE PROPER DATE MARKING

*39 Equipment in good repair and proper adjustment.

RIC AMBIENT TEMP 50+ DEGREE F (SERVER STATION AND ON LINE

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW CHICKEN ABOVE RAW BEEF- COS

*43 Light bulbs, light shields provided

REPLACE BROKEN LIGHT SHIELD

*39 Equipment & utensils cleaned before restocking

MAKE SURE KNIVES ARE CLEAN PRIOR TO STORING IN HOLDER-COS

*41 Food storage containers, identified with common name of food.

SPICES-COS

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLES AT BAR

*29 Cold/hot hold unit thermometer easily viewable

IN ALL RIC- REPLACE MISSING- COS

*10 Chlorine sanitizer concentration, minimum temp.

0 PPM CHLORINE AT DISHWASHER

*35 Eating food, chewing gum, drinking beverages, or using tobacco

DESIGNATE AREA FOR PERSONAL ITEMS-COS

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

ENSURE ITEMS IN COOLER AND STORAGE HAS COVER- COS

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW EGG STORED ABOVE RTE FOOD IN COOLER- COS

*02 Cold Hold (41øF/45øF or below)

GUAC 45 DEGREE F, SHREDDED CHEESE 45 DEGREE F, HALF/HALF 60 DEGREE F, SALSA AT SERVER 49 DEGREE F

*47 Handwashing signage

AT BAR

*42 Floors/walls/ceiling/nonfood dirty

CLEAN SODA GUN NOZZLES AT BAR, CLEAN HANDLES AT RIC, CLEAN FLOORS AROUND EQUIPMENT AND EXCESS CONDENSATION

*39 Equipment in good repair and proper adjustment.

WIC NOT MAINTAINING TEMP, LEAKING INSIDE SERVICE REQUESTED

*29 Food thermometers provided and accessible

IN RIC

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

OBSERVED SEVERAL CRICKETS IN DRY STORAGE, SEVERAL ROACHES AROUND WIF , CLEAN UP DEAD INSECTS REQUESTED SERVICE- FOLLOW RECOMMENDATIONS

*02 Cold Hold (41øF/45øF or below)

BLUE CHEESE 50 DEGREE F, SHREEDED CHEESE 54 IN WIC, TAQUITOS IN RIC 69 DEGREE F, PICO 46

*19 Hand sink water temperature below 110'F

LEAK AT BAR HAND SINK, LOW WATER PRESSURE AT HAND SINK BY TO GO ITEMS, WATER DID NOT REACH 110 DEGREE F

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLES

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

BULK BIN NEEDS LID IN DRY STORAGE

*10 Clean Sight and Touch

INSIDE WARMER

*35 Eating food, chewing gum, drinking beverages, or using tobacco

DESIGNATE AREA FOR PERSONAL ITEMS

*47 Handwashing signage

*31 Handwashing lavatory - used for other purpose

DUMPING SANITIZER IN HAND SINK

*37 Storing the food at least 15 cm (6 inches) above the floor

IN FREEZER

*15 Contact RTE Products w/ Bare Hands

WITH TORTILLAS

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARDS

*40 Single use articel wrapped or dispensed

STRAWS FOR DRINKS

*02 Cold Hold (41øF/45øF or below)

SALSA 49 DEGREE F

*39 Keep utensils handles upright or protected

IN ICE MACHINE, SEVERAL BULK CONTAINERS HAVE BOWLS MUST USE UTENSIL WITH HANDLE

*47 Handwashing signage

AT ALL HAND SINKS

*10 Clean Sight and Touch

CLEAN INSIDE MICROWAVE AND IN RIC, CLEAN ONION CUTTER AFTER USE

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS MUST BE IN SANITIZER IN BETWEEN USE

*15 Bare hands contact with ready-to-eat foods

WITH LIME, SERVER WITH TORTILLA

*14 When to wash hands before donning new gloves

*18 Toxic items storage adjacent to food/utensils

SANITIZER BUCKET NEXT TO EQUIPMENT

*31 Individual, disposable towels

*37 Storing the food at least 15 cm (6 inches) above the floor

IN FREEZER

*42 Dirty nonfood contact surfaces

CLEAN FOOD DEBRIS OFF OF THE TOP OF EQUIPMENT, CLEAN HANDLES TO BE FREE OF FOOD DEBRIS

*36 Cloths in-use for wiping between uses stored

Towels that are in use (have moisture) should be stored in sanitizing solution.

*45 Floor& wall junctures- coved & sealed

Floors in main kitchen showing bare concrete around plumbing drain clean out covers.

*47 RFSM Certificate - Not Display

Certificates for Registered Food Service Manager not on display at time of inspection. Was corrected on site. Two of the three RFSM certificates on display are expired. Registered Food Service

*10 Q.A. PPM - follow manufacturer's direction

All sanitizer buckets tested tested at 100ppm Q.A. or less. Employees should regularly change these as Quaternary Ammonium loses its effectiveness over time and use.

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Three ice scoops observed resting on food ice with the handles in contact with food ice. In main wait staff service area, in overflow dining wait staff service area, and in upstairs bar.

*43 Light bulbs, light shields provided

Two light bulbs under vent hood in production area not functioning. Florescent lighting in dry storage area not shielded.

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Ice machines in main kitchen show infection of black mold on upper surface of storage compartment. Condensation observed forming on biofilm directly over food ice. Significant biofilm observed on up

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Aluminum foil used to line shelf under where raw chicken is processed near walk in coolers. Multiple towels used to cover food contact surfaces.

*29 Sanitizing solutions, testing devices

No test strips for Quaternary Ammonium available at time of inspection.

*15 Bare hands contact with ready-to-eat foods

Employee observed in production area plating cooked and other ready to eat foods with bare hands. (See Attached Photograph)

*14 Hands wash procedures-without soap

Employee observed washing hands without soap at hand wash sink. Management made corrective actions.

*31 No soap at handsink

No soap at service area hand wash sink near production line. No soap at hand wash sink in main bar area. No soap at hand wash sink in upstairs bar.