Mariscos LA Reyna

*45 Drying Mops-air dry

*10 Chlorine sanitizer concentration, minimum temp.

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

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

*42 Floors/walls/ceiling/nonfood dirty

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

*45 Premises shall be maintained in good repair

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

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

ice scoop buried inside ice machine

*41 Food Labeling - Bulk Food w/ Card or Sign

label bulk ingredient bin containers

*45 Premises shall be maintained in good repair

repair wall above dish machine, observed not in good repair repair leak at faucet at 3 compartment sink

*10 Chlorine sanitizer concentration, minimum temp.

dish machine not dispensing sanitizer properly

*18 Use toxics according to additional condition

bleach spot sanitizer over 200 ppm-ajust to 50-100 ppm

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

all cooked rte foods must be date market (refried beans, charro beans not date mark

*47 Other Violations

remove unused equipment in kitchen area

*42 Dirty nonfood contact surfaces

heavy encrusted grease build up at the side of grill-clean to remove including bread machine

*31 Individual, disposable towels

no paper towels at hand sink

*20 Grease Trap Tickets

grease trap must be serviced every 90 days

*32 Equipment & Utensils resistant pit,chip, crazing

OBSERVED DAMAGED KNIFE STORE WITH NON DAMAGED UTENSILS. REMOVE DAMAGED UTENSILS TO PREVENT POTENTIAL CONTAMINATION OF FOOD.

*42 Dirty nonfood contact surfaces

OBSERVED GRIME BUILD UP ON GASKETS OF REACH IN COOLERS, GRIME BUILD UP ON STORAGE SHELVES, GRIME BUILD UP ON FOOD STORAGE CONTAINERS, FAN BUILD UP ON FAN, CLEAN

*31 Individual, disposable towels

NO AVAILABLE TOWELS AT HAND SINK LOCATED IN MAIN GRILL AREA, PROVIDE.

*18 Toxic items labeling-non original container

OBSERVED YELLOW TOXIC CHEMICAL IN SPRAY BOTTLE THAT WAS NOT LABELED, LABEL .

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

OBSERVED RAW FISH STORED ABOVE PRODUCE, ARRANGE PROPERLY TO PREVENT POTENTIAL CONTAMINATION.

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

OBSERVED IN-USE SPOONS STORE IN WATER THAT WAS AT 70.2f, STORE IN WATER THAT IS 135f OR ON CLEAN SURFACE.

*10 Clean Sight and Touch

OBSERVED HEAVY GRIME BUILD UP INSIDE OF ICE MACHINE, CLEAN AND SANITIZE.

*18 Toxic items storage adjacent to food/utensils

CHEMICAL STORED NEXT TO FOOD ITEMS

*02 Cold Hold (41øF/45øF or below)

SALSA 45*F STORED IN LARGE POT OVERNIGHT, TOMATOES 46*F, LETTUCE 45*F STORED ON TOP OF ICE

*21 RFSM - Not On Site

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

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

OBSERVED HANDLES STORED IN ICE

*32 Damaged Equipment

REMOVE ALL CHIPPED PLATES

*28 Date marking commercially prepared RTE/ TCS food

IMPROPER DATEMARKING : DATE > 7 DAYS

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

PERSONAL DRINK STORED IN PREP AREA

*47 Handler-Certificate Not on site

PROVIDE FOR ALL

*38 Thawing. under running water criteria

OCTOPUS STORED IN STANDING WATER IN 3 COMP SINK

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

RAW MEATS STORED ABOVE RTE FOODS

*29 Sanitizing solutions, testing devices

missing sanitizing solutions at 3 c sink at kitchen area must be have set up 3c sink at: 50 ppm chlorine concentration at 3 c sink and 100 ppm chlorine concentration at sanitizer bucket

*10 Chlorine sanitizer concentration, minimum temp.

zero chlorine concentration at sanitizer bucket at bar area must be have 100 ppm sanitizer bucket in all areas

*39 Equipment in good repair and proper adjustment.

RI cooler unit door handler broken back area must be repair or adjust all cooler units to maintain food temperatures

*39 Cooking equipment free of encrusted grease

cooking equipment with encrusted and soils deposits must be clean to avoid cross contamination

*29 Food thermometers provided and accessible

broken or missing some food thermometers inside cooler units must be have visible and working thermometers

*10 Equipment and Utensils Cleaning-contamination

all cooling equipment dirty with food debris, soils accumulations and grease deposits must be clean and sanitize inside and outside

*20 Grease Trap Tickets

missing current grease trap ticket must be have current grease trap ticket

*32 Nonfood surfaces-design to be cleaned easily

lights shields broken or dirty must be replace repair or clean properly to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

shelving inside all cooler units rust and oxidize must be replace or repair to avoid cross contamination shelving under tables at prep and stock areas rust and oxidize must be replace or repair t

*43 Light bulbs, light shields provided

lights not working in different areas must be repair to proper condition

*37 Shellstock condition

open dead shell oysters on water inside food containers cooler unit front area must be discard to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units on all areas inside and outside dirty with food debris, soils accumulations and water spills must be clean all equipment and sanitize to avoid cross contamination

*18 Equipment and Utensils Multiuse Materials-safe

using trash bags and recycle containers as food containers for bread and cooked food must be use approved commercial containers to avoid cross contamination

*45 Premises shall be maintained in good repair

gaps at walls and ceiling separation walls with holes closed to back prep area repair all gaps around kitchen to avoid pest harboring water leaks marks on ceiling must be repair or replace to p

*10 Clean Sight and Touch

can opener blade with food particles. needs cleaning

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

Food items in RIC not dated and labeled

*41 Food Labeling - Bulk Food w/ Card or Sign

food needs to be labeled

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

pot not covered in RIC. must be covered

*45 Premises:Cleaning, frequency and restrictions

ceiling over prep area is peeling. must be sealed

*22 Handlers-Certificate Not On Site

missing some food handler cards must be have food handler cards available

*32 Equipment and Utensils Multiuse Materials durable

using thank you bags as food containers must be use clear bags to avoid chemical contamination

*45 Premises:Cleaning, frequency and restrictions

dirty behind floors equipment must be clean floors properly to avoid contamination

*02 Cold Hold (41øF/45øF or below)

crab 53 F fish 50 F rice 54 F

*39 Equipment in good repair and proper adjustment.

prep food area cooler unit not working properly 50F must be repair or exchange to maintain good temperatures and avoid food contamination

*11 Food Disposition - reconditioned Food

discharge all seafood contaminated form cooler unit use public health as hazard control

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

*10 Clean Sight and Touch

cooler units dirty inside and outside must be clean to sight and touch in all equipments

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

water leak at 3c sink inside bar area must be repair to avoid contamination

*02 Cold Hold (41øF/45øF or below)

Sliced tomatoes at 50 F

*10 Clean Sight and Touch

can opener blade

*18 Toxic items storage adjacent to food/utensils

bleach beside seafood

*19 Water & Plumbing in good repair- per code

leak at 3 comp sink

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

Employee drinking soda can in kitchen.

*36 Cloths in-use for wiping between uses stored

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

*44 Receptacles tight fitting lids, doors, or covers

*45 Premises shall be maintained in good repair

Seal all sinks to wall.

*33 Service sink or one curbed cleaning facility provided

No service sink observed.

*02 Cold Hold (41øF/45øF or below)

64.5 F TOMATOES (ON ICE) NOT MAINTAINED AT 41.0 F OR LESS

*10 Chlorine exposure time table

THE SANITIZING BUCKET WAS AT LESS THAN 100 PPM OF CHLORINE BLEACH

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*34 Insect control:prevent dead insects from food

FRUIT FLIES OBSERVED

*32 Damaged Equipment

BROKEN REACH IN COOLER GASKETS

*38 Thawing. under running water criteria

OCTOPUS NOT BEING THAWED UNDER RUNNING WATER

*42 Dirty nonfood contact surfaces

CLEAN REACH IN COOLER GASKETS (HEAVY SOIL)

*43 Light bulbs, light shields provided

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

REPLACE DAMAGED CEILING TILES IN THE BUILDING