MARISCO LA REYNA #2.

missing date marking on food containers inside cooler units must be have date marking on food containers in all areas

shellfish 45 F at RI cooler unit must be maintain food temperatures of 40 F or below to avoid cross contamination

broken thermometers inside cooler units must be visible and working thermometers

bread and cooking equipment encrusted with soils, food debris and grease accumulations must be clean to avoid cross contamination

containers dirty with soils and grease accumulations PIC must be ensure clean all containers from spills, grease accumulations and soils deposits

vent hood filters dirty with soils and grease accumulations must be clean to avoid cross contamination

Quat concentration at sanitizer bucket at 100 ppm must be: 200-400 ppm Quat concentration at sanitizer buckets

shelving inside cooler units in all areas rust and oxidize must be replace or repair to proper condition

floors behind equipment dirty with soils deposits, food debris and litter must be clean to avoid cross contamination

outside and inside cooler units dirty with food debris, spills, drippings and stagnant water must be clean to avoid cross contamination food surfaces must be clean during operational hours to avo

vent hood dirty with soils accumulation, grease deposits and drippings must be clean to avoid cross contamination

missing date marking on food containers in all areas must be have date or day marks to avoid cross contamination

missing writing employee health policies

some lights not working at service dining area must be clean to avoid cross contamination

using recycle containers and thank you bags as food containers inside cooler units must be use approved commercial containers as food containers in all areas

cooking equipment dirty with soils and grease accumulations must be clean to avoid cross contamination

missing food labels on all food containers inside cooler units must be label food containers in all areas to common names

a/c vents in all areas rust and oxidize must be replace or repair to proper condition ceiling tiles non approved heat resistant material around vent hood area must be have approved heat resist

missing writing employee health policies must be have proper health policies

food containers without covers or wrappings inside cooler units in all areas must be covered with covers or lids approved containers

floors walls and ceiling dirty with solis and grease accumulations must be clean to avoid cross contamination

vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination

missing some date marking on food containers in all areas must be have date marks on food containers in all areas

zero sanitizer concentration at sanitizer bucket front area must be at 200- 400 ppm of Quat concentration solution at sanitizer bucket front area

zero chlorine concentration at sanitizer buckets kitchen areas must be have 100 ppm of chlorine concentration solution in all sanitizer buckets

observed raw seafood above vegestable

provide cover for all food containers

tomato

observed lettuce and onion at prep area without temp control

provide date marking for all foods in cooler

keep ice scoop handle upright

provide cleaning for the floor

green pepper store next to mopping stuffs

observed raw eggs store together with veggies raw fish above veggiesrlaw chicken and seafood Steve together

provide cover for all food containers

Reach in cooler by service counter lacks easily readable thermometer.

Raw shrimp stored over orange juice and non dairy creamer in reach in cooler. Raw fish stored over cooked, ready to eat snow crab in reach in cooler. Raw uncooked foods should not be stored over c

Sanitizer bucket under three compartment sink not labeled. Any potentially toxic materials should be clearly identified.

Moist cloths stored on counters and other areas. Unless in being used in employee's hands wiping cloths should be stored in sanitizing solution.

Variety of containers used to store foods. Any such containers should clearly identify contents.

NOT AVAILABLE DURING INSPECTION MUST SERVICE WITHIN 1 WEEK

ICE SCOOP IN ICE MACHINE

RAW BEEF OVER SEAFOOD

OBSERVED EMPLOYEE HANDLE FOOD WITH BARE HAND

NO RAID IN KITCHEN AREA

OBSERVED BROWN INSECTS INSIDE BULK SPICE VOLUNTARILY DESTROYED

FIX LEAK AT HAND SINK FAUCET

INSIDE MICROWAVE

WITH TORTILLAS ON SERVER SIDE, KITCHEN STAFF WITH TACOS

RAW EGG OVER VEGETABLE IN COOLER RAW SEAFOOD OVER RTE IN COOLER

IN LIGHT SHIELDS OVER ICE MACHINE

ITEMS IN COOLER

MOST RECENT COPY NOT AVAILABLE

ICE GUARD AT ICE MACHINE

NO TOWEL UNDER CUTTING BOARD

MUST HAVE HEALTH PERMIT POSTED, OBTAIN DUPLICATE IF NEEDED

NO RAID IN KITCHEN

TRASH IN BACK STORAGE

OBSERVED A FOOD PREPARATION WORKER PLACING ON FRESH GLOVES WITHOUT WASHING HANDS FIRST

CLEAN THE INTERIOR OF THE MICROWAVE IN THE KITCHEN CLEAN THE INTERIOR AND GASKETS OF ALL REACH IN COOLING UNITS

LEAK AT THE FAUCET HEAD OF THE PREP SINK

DATE MARK ALL COOKED FOOD HELD FOR LATER USE

BROKEN REACH IN COOLER GASKETS

STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER USE

STORING FOOD CONTAINERS ON TOP OF READY TO EAT FOOD

REMOVE DUST FROM THE INTAKE VENTS OF THE ESTABLISHMENT

REPLACE DAMAGED CEILING TILES THROUGHOUT THE FOOD ESTABLISHMENT (INCLUDING THE FOOD PREP AREA)

PROVIDE A SPLASHGUARD FOR THE FOUR COMPARTMENT SINK IN THE BAR