MARISCOS EL PULPO II

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stove surface soiled Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Ice in kitchen hand sink, used as dump sink

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen and dry storage areas Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Broken handle on white cooler Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under cook line

Basic - Food stored on floor. Open bag of salt on floor in dry storage room

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in cooler in restroom hallway containing unpackaged food not secured Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above triple sink Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop bucket

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Electric fryer not located under hood system Repeat Violation

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Cans of Raid in drys storage room

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over butter and soda, relocated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stove surface soiled Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa prepared on 6/30 not dated

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen and storage area Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Equipment in poor repair. Heavily rusted exterior on chest freezer in kitchen. Broken cooler handle in kitchen Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food stored on floor. Cooking oil on floor at cook line

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados and onions in prep area not washed prior to being prepped

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Metal extension ladder stored over coolers in hallway Repeat Violation

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Coolers in hallway next to restrooms containing unpackaged food not secured

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Electric deep fryer not located under hood system Repeat Violation

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. Emailed to operator Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on stove surface Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen and storage areas Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and walls soiled in kitchen Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Equipment in poor repair. Heavily rusted and pitted chest freezer in kitchen Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Under cook line

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Metal extension ladder stored over coolers in hallway Repeat Violation

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in coolers containing unpackaged food in hallway next to restrooms not secured Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Electric deep fryer in kitchen not under hood system Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw pork stored in same plastic bin in glass cooler

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. Emailed to operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease and food residue on stove surface

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.rice and salsa, date added Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and walls soiled in kitchen

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Equipment in poor repair. Exterior damage and rust on coolers, freezers Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. Cook line and under equipment in kitchen

Basic - Food stored on floor. Cooking oil on floor in kitchen

Basic - Ice buildup in reach-in freezer Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Metal extension ladder stored over coolers in hallway

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in coolers containing prepared and unpackaged food in hallway leading to customer restrooms

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over sour cream in cooler

Basic - Wet mop not stored in a manner to allow the mop to dry.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Electric deep fryer in kitchen with no hood suppression system Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of food debris and grease on stove surface Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa and pulled pork prepared on 1/27, date added Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Equipment in poor repair. Broken cooler handle in kitchen, chest freezer lid damaged Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under cook line and prep areas Repeat Violation

Basic - Ice buildup in reach-in freezer Repeat Violation

Basic - Light shield damaged/in disrepair. Over kitchen

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over hallway leading to restrooms and over coolers

Basic - Outer openings not protected with self-closing doors. Rear screen door

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in coolers with unpackaged food in hallway leading to restrooms not secured

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Electric deep fryer in kitchen not under hood system used for frying chimichangas

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on cook top

Basic - Bowl or other container with no handle used to dispense food. Portioning cup in garlic seasoning

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dead roaches on premises. 1 dead roach on floor near triple sink 1 dead roach under register, operator cleaned and sanitized areas Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Female in kitchen with hair in loose ponytail

Basic - Equipment in poor repair. Damaged exterior of white chest freezer in kitchen

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door near restrooms

Basic - Floor soiled/has accumulation of debris.throughout kitchen under prep tables and cook line

Basic - Food stored on floor. Cooking oil on floor in kitchen

Basic - Ice buildup in reach-in freezer

Basic - Reuse of single-service or single-use articles. Plastic ice cream container containing white sugar in kitchen

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Metal ladder stored above reach in coolers in hallway

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Accumulation of dust on wall and ceiling in kitchen

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared 24 hours prior, in white fridge in kitchen, pulled pork, pinto beans containers not date marked. Employee date marked each item properly. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Current license not displayed at time of inspection.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in kitchen, behind the white fridge shows accumulation of debris.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw salmon over ravioli in reach in freezer

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 200ppm) Corrected to 50 ppm during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stove top has accumulation of food residue

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked rice on 5/9/22 Discussed date marking with operator Operator date marked during time of inspection. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Equipment in poor repair. -refrigerator in kitchen tilting to one side -reach in freezer chest has rusted and pitted -reach in freezer door torn Repeat Violation

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of food residue -wall at electrical panel has accumulation of dust Repeat Violation

Basic - Ice buildup in reach-in freezer chest Repeat Violation

Intermediate - - From initial inspection : Observed: Food-contact surface soiled with food debris, mold-like substance or slime. -stove top in kitchen has accumulation of food residue Repeat Violation Warning Priority: Intermediate - From follow-up inspection 2022-01-27: Time Extended

Basic - - From initial inspection : Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -in kitchen area Repeat Violation Warning Priority: Basic - From follow-up inspection 2022-01-27: Time Extended

Basic - - From initial inspection : Observed: Employee with no hair restraint while engaging in food preparation. -employee in kitchen Warning Priority: Basic - From follow-up inspection 2022-01-27: Time Extended

Basic - - From initial inspection : Observed: Equipment in poor repair. -refrigerator in kitchen tilting to one side -reach in freezer chest has rusted and pitted -reach in freezer door torn Warning Priority: Basic - From follow-up inspection 2022-01-27: Time Extended

Basic - - From initial inspection : Observed: Hole in or other damage to wall. -hole in wall adjacent of restrooms next to Pepsi cooler Warning Priority: Basic - From follow-up inspection 2022-01-27: Time Extended

Basic - - From initial inspection : Observed: Ice buildup in reach-in freezer chest. Warning Priority: Basic - From follow-up inspection 2022-01-27: Time Extended