El Atoron

Observed quat sanitizer at 3-compartment sink at 0 ppm. Solution was left from last night. Concentration must be 200-400 ppm (quat). COS by draining and making fresh sanitizer at required concentration.

Observed bottles of juice and liquor bottles stored inside ice that is used as an ingredient for cocktails. Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment. COS by discarding ice and moving bottles to cooler.

Observed no verifiable employee reporting agreement for a large number of staff members. Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

Observed no soap at hand sink in bar area. Must supply sink with soap.

Observed no paper towels at hand sink in bar area. Paper towels must be provided at all hand sinks. COS by supplying sink with paper towels.

Observed ice scoop stored in hand sink in ice machine area. A handwashing facility may not be used for purposes other than handwashing. COS by removing scoop and placing in warewash area for cleaning.

Observed two pans of utensils such as knives and peelers stored as clean but visibly dirty with stuck-on food debris. Also observed glasses at bar stored face down on dirty table. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by moving all dishes to warewash area for cleaning.

Observed a large dead cockroach in mop sink area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Must have pest control come out and service.

Observed significant leak at pipe on hand sink in cook area. A plumbing system shall be repaired according to law; P.

Observed a large amount of dead roaches throughout facility. Dead roaches were observed in beer cooler across from kitchen, in front of reach-in cooler in kitchen, inside empty brutes, inside sanitize compartment of 3-comp sink, by hand sink in bar area, and more. Pest control has come out earlier this week to service. Must provide invoices in English for review. Must continue routine pest control.

Observed chlorine sanitizer bucket on cook line at 10 ppm. Must be 50-100 ppm. COS by remaking to 50 ppm.

*Must remove all large pieces of equipment that are not being used at facility. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Observed bartender completing various non-food related tasks throughout facility and failing to wash hands prior to preparing food at at bar. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P COS by instructing employee to wash hands.

Observed: 1. Raw chicken and raw beef stored on same sheet tray. Chicken juices were flooding tray. 2. Raw chicken and beef stored above ready-to-eat (RTE) foods such as oranges, limes, and cheese 3. Raw chicken juices dripping onto oranges due to improper storage 4. Two cases of raw oysters stored above RTE foods such as pico de gallo and cooked octopus 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross cont.

Observed significant pink and black mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed employee washing dishes and failing to sanitize afterward. Dishes must be washed with soap, rinsed with water, and sanitized with an EPA approved sanitizer. COS by setting up sanitize compartment of 3-comp sink.

Observed Raid bug spray stored in food prep area of facility. Raid is not approved for use at food service establishments and may no longer be stored at facility. Must remove.

Observed significant leak at pipe on hand sink in cook area. A plumbing system shall be repaired according to law; P.

Observed a significant amount of food directly stored in grocery and trash bags. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. COS by removing items from bags. Food may only be stored in food-grade bags.

Observed no paper towels at handwashing sink nearest bulk ice machine. Paper towels must be provided at each hand sink.

Observed water <85ºF at all hand sinks due to hot water heater being turned off. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf COS by turning hot water heater on. Water then reached >85ºF.

Observed all TCS foods prepared on previous days not date marked. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf COS by dating.

Observed chlorine sanitizer bucket >200 ppm. Must be 50-100 ppm. COS by diluting to 50 ppm. *1/4 cap of Clorox in red sanitizer bucket will give concentration of 50 ppm.

Observed a severe roach infestation at facility. Observed several dozen live roaches harboring in beer cases and behind food storage shelf. Observed several live roaching crawling on walls, equipment, food, floors, etc. throughout entire kitchen area. Also observed several dead roaches throughout kitchen. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Pest control must come out immediately to address issue. Must maintain pest control logs detailing chemicals used, areas treated, and date of service. Pest control will be required to come out routinely to continuously address issue. Health Authority will follow-up.

Observed bartender cutting limes at bar with bare hands. 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5). 2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P 3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf 4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that: (i) contains a raw animal food and is to be cooked in the food service establishment to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule 511-6-1-.04(5)(a)1 and 2 and DPH Rule 511-6-1-.04(5)(b); P COS by discarding.

Observed the Certified Food Safety Manager (CFSM) not following the responsibilities of the CFSM. The employee working at time of inspection is still in training but was left alone to engage in food handling. Observed multiple critical violations that have the potential to cause serious foodborne illnesses. Please see the responsibilities of the CFSM below: 511-6-1-.03(3)(d) - Certified Food Safety Manager Responsibility 1. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service empl.

Observed employee preparing food without wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed employee preparing food while wearing a watch and multiple bracelets. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS by removing.

Observed oysters stored in metal containers in reach in cooler without their corresponding shellstock tags. 1. Except as specified under paragraphs 3 (ii) of this subsection, shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Pf 2. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf 3. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under paragraph 2 of this subsection, by: Pf (i) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served; and (ii) If shellstock are removed from their tagged or labeled container: (I) Preserving source identification by using a record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served, Pf and (II) Ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the consumer. PF Must make copies of corresponding shellstock tags whenever r.

Observed live roach fall from gasket of reach in cooler. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Must work with pest control company to eliminate the presence of pests.

Observed chlorine sanitizer in 3-compartment sink at 10 ppm. Must be 50-100 ppm. COS by adding bleach.

Observed no tag stored with in-use oysters. Except as specified under paragraphs 3 (ii) of this subsection, shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. COS by discarding. Tag must always remain with product. If product separated, must make copy of tag. NOTE: DO NOT FREEZE OYSTERS. IT IS NOT RECOMMENDED TO FREEZE LIVE SHELLSTOCK.

Must remove all equipment that is not being used from facility. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

There is no Person-In-Charge (PIC) in facility with knowledge of basic food safety principals There was no food prep or cooking occurring in duration of inspection, however, available staff and facility manager could not answer basic questions about food safety. There must be a designated PIC at all times who can demonstrate knowledge of safe food handling practices.

Lazaro Medina (owner) is listed as the certified food safety manager (CFSM) however, he does not work at the facility often enough to be listed. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Owner stated that he will be getting someone else certified by end of week.

There is no policy in place for employees to report symptoms/illnesses to management that are transmissible through food handling. Policy was provided at previous inspection. Management must implement an employee health policy that complies with requirements in Rule.

Observed no paper towels at two handwashing sinks. Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf.

Observed dirty dishes stored as clean in back kitchen area. Some dishes were also stored in dirty bins. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Dishes must be rewashed.

Observed employee handling lettuce with bare hands. See Rule below: Preventing Contamination from Hands. 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5). 2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P 3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf 4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that: (i) contains a raw animal food and is to be cooked in the food service establishment to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule 511-6-1-.04(5)(a)1 and 2 and DPH Rule 511-6-1-.04(5)(b); P COS by discarding.

Observed employee cell phone stored on prep counter. Personal items may not be stored in food prep areas. COS by moving phone.

Observed an abundance of drinks stored directly on floor in back kitchen area and in side bar/dry storage area. All items must be stored at least 6 inches off floor.