El Pulpo Restaurant

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

place raw food in RIC below RTE food to prevent cross contamination

*32 Equipment and Utensils Multiuse Materials durable

do not use grocery bags to hold RTE/ hot hold food, use proper food approved bags

*02 Cold Hold (41øF/45øF or below)

pico de gallo in WIC observed at 54F, chopped onions in WIC at 46.6F. place all TCS food that are in WIC into working cold hold equipment

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

observed raw foods stored above salsas in RIC

*10 Clean Sight and Touch

heavy grime on can openers, clean and sanitize

*18 Restricted use pesticides

observed Raid can in establishment(bar area), remove from premises.

*32 Equipment & Utensils resistant pit,chip, crazing

replace heavily damaged white food containers

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

cover dry ingredients and uncovered foods in WIC

*38 Frozen food. Stored frozen foods shall be maintained frozen

frozen foods, in nonworking freezer, were observed thawed out, date mark foods.

*39 Equipment in good repair and proper adjustment.

repair WIC and RIF

*42 Dirty nonfood contact surfaces

clean inside of equipment.

*34 Outer door: solid,selfclosing,tightfitting

observed large gap at bottom of back exterior door, provide a tight seal.

*42 Dirty nonfood contact surfaces

grime build up observed inside of rif, grime on gaskets of cold hold equipment, clean.

*47 Other Violations

post current tax permit. then review tax permit(most recent tax permit may not be posted), tax permit and health permit must have different name of owner

*39 Store all equipment & utensil covered or inverted

observed large pots store upright and not covered. store inverted or covered to prevent possible contamination

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

observed a heavily dented can stored with other non dented cans. remove and place in separate area if getting credit back if not dispose of can. COS

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

observed ready to eat food stored below raw steak and raw fish. arrange properly to prevent cross contamination. COS

*31 Handwashing lavatory - used for other purpose

observed food thawing in large hand sink, hand sink is for washing hands only. COS

*42 Floors/walls/ceiling/nonfood dirty

grime build up on shelves located in walk in cooler. clean shelves.

*39 Soda nozzles and ice bin clean to remove soil

observed grime build up on inside of ice machine, observed no water dripping from grime. clean as soon as possible.

*42 Dirty nonfood contact surfaces

clean grime build up on shelves.

*45 Premises shall be maintained in good repair

observed damaged wall in grill area.

*02 Cold Hold (41øF/45øF or below)

beans date marked for 04-11-21 were observed at 44.7F. lower temperature of walk in cooler. thermostat was observed at 40F

*39 Equipment in good repair and proper adjustment.

walk in cooler was not able to maintain cold hold temperature. temperature was set to 40F adjust temperature.

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

observed 4 salt/spice shakers without name of food in shaker, was food has been removed from original package and place in new container label the new container with name of food.

*29 Cold/hot hold unit thermometer easily viewable

thermometer in walk in cooler not place in warmest area of walk in cooler. observed on fans and temperature was reading 41F. Placed own thermometer in warmest area nd temperature reached 45F.

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

salsa and shredded lettuce was observed under raw fish and meat in reach in cooler. ARRANGE PROPERLY.

*42 Floors/walls/ceiling/nonfood dirty

dust like substance on ceiling of storage room, clean.

*39 Keep utensils handles upright or protected

handle on scoop use for sugar is touching sugar. keep upright.

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

shrimp left uncovered in walk in cooler.

*28 Date marking > 24 hrs,on site,temp 41F

sausage date marked for 03-14-20 found in reach in cooler.

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

sanitizer buckets at floor level on all areas must be out 6 inches out the floor level

*39 Equipment in good repair and proper adjustment.

RI cooler door broken at kitchen area must be repair or replace to proper condition plastic curtain inside WI cooler unit broken must be replace or repair to proper condition

*10 Clean Sight and Touch

bar cooler units dirty must be clean to avoid cross contamination

*28 Date marking > 24 hrs,on site,temp 41F

*34 Outer openings:closing holes, gaps

external door frame missing weather strip must be have weather strip to prevent pest harboring

*39 Equipment in good repair and proper adjustment.

RI cooler units doors not properly close must be replace or repair to proper condition

*45 Premises cleaned when minimal food is exposed

trash and food debris outside trash containers must be clean to avoid smells and pest harboring

*39 Equipment in good repair and proper adjustment.

broken seals front sandwich cooler unit must be replace to maintain temperatures in good condition

*39 Cooking equipment free of encrusted grease

cooking equipment encrusted with oil accumulation and food debris must be clean to avoid food contamination as public hazard contamination

*10 Equipment and Utensils Cleaning-contamination

water and food contamination inside front RI cooler unit mus be clean to avoid food contamination as public hazard control

*45 Clean facilities as often as necessary.

dirty floors behind equipment inside kitchen area must be clean to avoid food contamination

*45 Premises shall be maintained in good repair

ceiling need repair

*34 Outer openings:closing holes, gaps

back exit door fix weather strips must be seal properly not holes or gaps ceiling need close gaps close to water collection tube

*45 Premises cleaned when minimal food is exposed

premises in all areas need to be clean during operational hours

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

food containers and single utensils boxes at floor level

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

dirty cooler units must clean inside and outside of the units must use sanitizing after cleaning all areas

*24 Food Labeling- with common name of the food

squeeze bottles missing labeling name must had labels

*34 Pest control-routine inspections for

fly activity observed

*32 Equipment & Utensils smooth easily cleanable

cutting prep tables cracks and black colors food containers not NSF approved

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

*28 Date marking > 24 hrs,on site,temp 41F

missing date marking food containers inside cooler and prep area

*39 Equipment-doors, seal hinges adjusted/intact

seals broken

*22 Handlers-Certificate Not On Site

missing food handler cards

*31 Handwashing lavatory - accessible

blocked hand sink back area

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

CTS food containers mixed with raw food containers must be separate raw food from cooked food

*21 RFSM - Not On Site

RFSM not on site must be RFSM present at operational hours

*02 Cold Hold (41øF/45øF or below)

RAW OYSTERS: 58.3 F SALSA: 54.9 F

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLES

*19 Water & Plumbing in good repair- per code

LEAK UNDER THE FRONT HAND SINK PIPING

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL STAFF

*28 Date marking commercially prepared of RTE/PHF

UNLABELED LARGE CONTAINER OF CEVICHE

*31 Handwashing lavatory - used for other purpose

FRONT HAND SINK BEING USED TO THAW SHRIMP

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*34 Insect control:prevent dead insects from food

FLIES OBSERVED IN THE KITCHEN

*35 Hair Restraints effective

FOOD PREPARATION WORKERS NOT WEARING HAIR RESTRAINTS

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER AND IN BETWEEN USE

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

OPEN FOOD CONTAINERS IN THE WALK IN COOLER

*43 Light bulbs, light shields provided

REPLACE BURNED OUT LIGHT BULB UNDER THE VENT HOOD

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR THE TWO HAND SINKS MISSING THEM

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

RAW ANIMAL MEAT STORED ABOVE READY TO EAT FOOD

*03 Food products not maintained at 135øF or above

HOT HOLD: COOKED BEEF: 107.2F COOKED CHICKEN: 107.0 F SITTING OUT AT ROOM TEMPERATURE

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

RAW BEEF AND RAW SHRIMP STORED IN THE SAME CONTAINER

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE

*14 When to wash hands before donning new gloves

WASH HANDS BEFORE DONNING NEW GLOVES

*28 Date marking commercially prepared RTE/ TCS food

DATE MARK ALL COOKED FOODS HELD AND INTENDED FOR LATER USE

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER USE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR DRAINS THROUGHOUT ESTABLISHMENT

*43 Light bulbs, light shields provided

REPLACE LIGHT THAT HAS BURNED OUT UNDER THE VENT HOOD

*45 Premises shall be maintained in good repair

SEAL CEILING IN THE MAINTENANCE ROOM (HOT WATER) REPAIR WALL BOARD IN THE HOT WATER HEATER ROOM