KEVIN MEXICAN RESTAURANT

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salted cod fish (83F - Cold Holding held at room temperature from the day before. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salted cod fish (83F - Cold Holding held at room temperature from the day before. See stop sale. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed Turkey 1 hour on steam table (63F - Reheating) . Operator removed to stove to quickly reheat to 165F within 1 hour. Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided handout at inspection via email. Corrective Action Taken Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of beef, chicken, beans, pork, cooked on site with no date marks and person on charge is unaware of dates foods were cooked. See stop sale. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - No Heimlich maneuver/choking sign posted. Inspector provided handout at inspection via email Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning

Basic - Open dumpster lid. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatillo and peppers stored over cooked beans on reach in cooler. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed ziplock bag of raw chorizo stored with and touching packages of open hotdogs and over ready to eat cooked foods in reach on cooler at side prep area. Operator moved chorizo to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked carrots (44F - Cold Holding) Observed foods at cold buffet not at 41F. Operator added more ice to buffet to bring foods to 41F or colder.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at prep table and cutting board at clean dish storage with black stains.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator using time as a public health control on foods on buffet, with no written plan. Provided operator with form.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean dish rack beside handsink and 3bay with visible splash on dishes. Dishes with observed splash to be rehashed. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Observed bottled drinks on floor at side hall.

Basic - No hot running water at mop sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy dripping grease on hood filters.

Basic - Single-service articles not stored inverted or protected from contamination.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed chicarones stored in cardboard box. After frying. Foods moved to food contact container. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cold buffet bar observed green sauce (59F - Cold Holding); avocado sauce (60F - Cold Holding) Operator added ice and water Tom the bar to creat contact of ice to exterior of food containers. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in 3 bay sink. Advised and washed in handsink. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handsink at kitchen blocked by fan. Manager moved fan for access to sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at either handwash sink . Manager replaced. Corrected On-Site

Basic - Food stored on floor. Observed bag of beans stored on the floor at front near handsink. ,box of potatoes on floor under shelving. Bottles of water at back hallway stored on floor.Manager moved to shelf. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food.Observed grocery bags storing open breads in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.observed open container of raw beef stored over open containers of cooked stews and peppers on reach on cooler. Operator rearranged cooler and covered open foods. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef for tacos removed from steam table and stored on counter until reheated for immediate service. Manager stated beef was on counter lees than 1 hour placed back on cooler to reach 41F or colder. Will store and use from cooler. Items on steam table some not at 135F or hotter. Manager reset steam table and foods reached 165F or hotter with in inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Handwash sink not accessible for employee use at all times.Handsink blocked with stored oil and other items.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Stored food not covered. Observed boxes of chips and breads not covered stored in kitchen on top of equipment. Operator covered. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw chicken over cooked rice. Operator switched the food items. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked pork at Reach in Cooler. Operator switched the food items. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs 58°F at cookline. Operator placed back in Reach in Cooler ambient temperature of 36°F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup 131°F. Operator reheated to a minimum of 165°F at stove. Corrected On-Site

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Educated and emailed the Big 6 Foodborne Illnesses

Intermediate - Certified food manager unable to answer basic questions about allergens. Educated and emailed the food allergen awareness sheet.

Intermediate - Food-contact surface soiled with food debris. Observed cutting board at Make Table.

Intermediate - Handwash sink not accessible for employee use at all times. Observed multiple articles at ware washing area handwash sink.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed National Registry of Food Safety Professionals Foodhandler Training Certificate with no employee information. Operator completed the information of employee on training certificate.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw poultry thawing at room temperature. Operator placed at Reach in Cooler. Corrected On-Site