El Pulpo Restaurant

*34 Controlling pests. Eliminating harborage conditions

spotted roach in kitchen

*46 Covered waste receptacle for women's restroom

*36 Cloths in-use for wiping between uses stored

*31 Handwashing lavatory - used for other purpose

knives stored in hand wash sink

*39 Store equipment & utensils in a clean, dry place

ice scoop stored on ice

*32 Maintain in Good Repair

rusty shelves (WIC)

*10 Clean Sight and Touch

dirty ice machines in addition to mold

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

boxes of catfish placed on the floor, boxed food on the floor in freezer

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

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

raw chicken placed above beef eggs stored above fish

*38 Thawing. under running water criteria - water velocity

octopus was thawing without running water

*47 Other Violations

must fix owner name on food permit (differs from sales tax name)

*42 Dirty nonfood contact surfaces

shelves and gaskets need cleaning

*32 Damaged Equipment

REPLACE DAMAGED REACH IN COOLER DOOR GASKETS

*35 Hair Restraints effective

KITCHEN WORKER NOT WEARING A HAIRNET UPON ARRIVAL

*15 Contact RTE Products w/ Bare Hands

OBSERVED COOK SLICING READY TO EAT BREAD WITHOUT GLOVES

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILES ( DINING ROOM)

*14 When to wash hands before donning new gloves

WASH HANDS BEFORE DONNING NEW GLOVES

*34 Insect control:prevent dead insects from food

FLIES OBSERVED FLYING AROUND IN KITCHEN

*42 Dirty nonfood contact surfaces

CLEAN VENT HOOD FILTERS AND REACH IN DOOR GASKETS ( KITCHEN )

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE HEAVY DUST FROM THE INTAKE VENT ( DINING ROOM)

*22 Handlers-Certificate Not On Site

ONE KITCHEN WORKER WORKING WITH AND EXPIRED FOOD HANDLER CERTIFICATE

*02 Cold Hold (41øF/45øF or below)

COLD HOLD: 59.2 F - CEVICHE 51.9 F GUACAMOLE RAW OYSTERS: 50.2 F

*28 Date marking commercially prepared RTE/ TCS food

DATE MARK ALL COOKED FOODS HELD IN STORAGE FOR LATER USE

*02 Cold Hold (41øF/45øF or below)

COLD HOLD: SALSA: 61.2 F

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

RAW BEEF STORED ABOVE PRODUCE

*10 Clean Sight and Touch

CLEAN THE UPPER INTERIOR SURFACE OF THE MICROWAVE

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE A THERMOMETER FOR THE REACH IN COOLER MISSING ONE

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

OBSERVED FOOD WORKER (KITCHEN COOK) EATING IN THE KITCHEN CITATION ISSUED

*36 Cloths in-use for wiping between uses stored

WIPING TOWEL NOT BEING STORED IN A SANITIZING BUCKET AFTER USE

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

FOOD (KITCHEN WORKER) EATING ON A CUTTING BOARD THAT WAS BEING USED TO CUT RAW BEEF

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

IMPROPER THAWING OF FROZEN FISH

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE DUST FROM THE INTAKE VENT ( DINING ROOM)

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILES DUE TO MOISTURE

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR ALL HAND SINKS MISSING THEM

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

Provide covers to food in WIC.

*10 Clean Sight and Touch

Clean inside ice machine.

*14 When to wash hands before donning new gloves

*15 Contact RTE Products w/ Bare Hands

Employee touching bread with bare hands.

*31 Handwashing lavatory - used for other purpose

Equipment stored inside sink.

*32 Damaged Equipment

Replace torn cooler gaskets.

*34 Controlling pests. Eliminating harborage conditions

Store items, boxes, and products away from walls in dry storage area.

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

Several open employee beverages.

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

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

ice scoop

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

*42 Floors/walls/ceiling/nonfood dirty

Clean walls.

*28 Date marking commercially prepared of RTE/PHF

*31 No soap at handsink

PROVIDE SOAP AT ALL HAND SINKS

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*35 Hair Restraints effective

FOOD WORKERS NOT WEARING HAIR RESTRAINTS

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

FOODS RESTING ON THE FLOOR OF THE WALK IN COOLER AND WALK IN FREEZER

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK

*43 Light bulbs, light shields provided

REPLACE THE VENT HOOD LIGHT BULB THAT HAS BURNED OUT

*45 Premises shall be maintained in good repair

REPAIR THE HOLE IN THE WALL (INSULATION SHOWING)

*46 Physical Facilities Premises

BLOOD SPOIL (SPOT) UNDER THE TOILET SEAT (WOMEN'S RESTROOM)

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR ALL HAND SINKS MISSING THEM (INCLUDING RESTROOMS)

*45 Premises shall be maintained in good repair

tile floors broken prep area ceiling broken back area

*39 Equipment in good repair and proper adjustment.

RI cooler unit gaskets broken WI cooler need check temperatures not fluctuating more that 45F at defrost cycle

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

need repair loose hand sink faucet

*29 Food thermometers provided and accessible

need provide working thermometers in all units visible located

*32 Maintain in Good Repair

WI cooler unit temperature needs to be maintain lower that 40 F or below RI cooler kitchen area should maintain close lids at all times when not in use to maintain temperature at 40 F or below

*33 Remove soils from equipment & utensils

remove soils from equipment

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

*45 Clean facilities as often as necessary.

need to clean facilities at operational hours

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

*39 Equipment in good repair and proper adjustment.

broken WI cooler plastic curtains shelves inside WI units rusted and oxidize

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

food at floor level need to be 6 inches out the floor

*18 Unnecessary chemicals not allowed

need keep spray chemicals in the appropriate store area