El Porteno II Restaurant & Bar

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility

114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing,

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

114067(h), 114123, 114143(a, b), 114256-114256.2, 114256.4, 114257-114257.1, 114259, 114259.2-114259.3, 114279, 114281, 114282 - Keep clean and free of litter or rubbish the premises of each food faci

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

Food contact surfaces: clean and sanitized

No insects, rodents, birds or nonservice animals

Proper cooling methods

Proper hot and cold holding temperatures

Equipment approved; clean; installed, good repair; capacity

Equipment, utensils and linens; storage and use

Premises; personal/cleaning items; vermin proofing

Food separated and protected

No insects, rodents, birds or nonservice animals [ date violation corrected: 6/6/2023 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 6/6/2023 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 6/6/2023 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 6/6/2023 ]

Food separated and protected [ date violation corrected: 6/6/2023 ]

Food storage; food storage containers identified [ date violation corrected: 6/6/2023 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 3/18/2021 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 4/27/2022 ]

Proper cooling methods [ date violation corrected: 3/18/2021 ]

Approved thawing methods in use [ date violation corrected: 3/18/2021 ]

Nonfood contact surfaces clean [ date violation corrected: 4/27/2022 ]

Premises; personal/cleaning items; vermin proofing [ date violation corrected: 4/27/2022 ]

Toxic substances properly identified; stored & used [ date violation corrected: 4/27/2022 ]