EL VELERO MEXICAN RESTAURANT

Observed items ( shelled eggs, seafood soup, and raw oysters) in prep top holding above 41F in main kitchen. Observed beef soup in WIC in main kitchen holding above 41F. C/A-Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS- All items discarded.

Observed several items with consumer advisory asterisks that are not offered cooked to order (ex. wings, chicken, fajitas). Facility no longer offers oysters. C/A-if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consumin.

Observed raw fish and raw chorizo above bottle of sauces in WIC in main kitchen. C/A-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 COS- items discarded due to temp violations.

Observed several TCS foods item( wings, salsa, raw fish, soups, cheese, pasta) in WIC as well as ambient holding above 41F. C/A-Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS- All items discarded. Facility closed due to insufficient cold holding units.

Observed dishes in dishwasher actively being used testing at 0ppm chlorine C/A-d Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07 COS- Machine placed out of order, 3 compartment sink set up at 100ppm Chlorine.

Observed no hand soap at hand sink in front service or main kitchen hand sink. C/A-Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed no thermometer on site to temp internal temperature of food. C/A-Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use.

Observed several items with consumer advisory asterisks that are not offered cooked to order (ex. wings, chicken, fajitas). Facility no longer offers oysters. C/A-if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consumin.

Observed back door completely off hinges. Facility back door only closed by a screened back door that is not completely fitted. C/A-All physical facilities shall be maintained in good repair. COS- Facility repaired while on site. Correct by date-.

Observed no thermometer on site to temp internal temperature of food. C/A-Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use.

Observed several items with consumer advisory asterisks that are not offered cooked to order (ex. wings, ceviche (pre cooked), fajitas). Facility also has oysters on menu but no longer offer item. C/A-The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Correct by date of 9/30/35.