Cancun Mexican Restaurant

Observed tortilla taco bowls stored above prep table uncovered. Observed chips stored in container in main kitchen without a covering.

CA: PIC covered items that were uncovered to prevent overhead contamination.

Observed several containers without a label or common name of product.

RCA: Food packaged in a service area should have a label with the common name of the product.

Observed soda machine nozzles to have a built up.

RCA: Told PIC to increase the frequency of cleaning of the the nozzles.

Observed tortilla shells stored uncovered over prep area. PIC covered affected items. Educated on maintaining food protected from overhead contamination.

Observed condiment containers stored in prep cooler not identified with common name of food. PIC to label with common name of food.

Observed multiple bins and cookware in dishwashing room wet stacked and not properly air dried. CA: PIC separated bins to correctly air dry.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C)

Observed multiple plates and bowls not inverted properly to protect food lip contact surfaces. PIC corrected identified items. Educated PIC on maintaining dishes inverted to protect food lip contact surfaces.

Observed improper separation of raw meats in walk-in cooler. (shrimp stored next to beef, chicken next to cheese and beef. Beef over cheese. All raw meats stored over sauces). Had PIC reorganize cooler to follow the flow storage of food (based on cook temperature). Educated on proper storage of raw meat.

Hot water turned off at hand-sink in kitchen. PIC turned hot water back on. Educated PIC on maintaining warm water at hand-sink at all times.

Observed multiple food items (white fish, shrimp, ground beef, chicken, and pork) subject to cross-contamination in prep-top cooler in kitchen and walk in cooler. Observed raw beef in reach in cooler next to RTE food. CA: PIC moved raw meats in correct order (fish, beef, poultry) to prevent cross contamination in prep-top cooler area and walk in cooler. PIC moved raw beef in reach in cooler to proper separation from RTE food. Violation Code Reference 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)(III) 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) 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 contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food

Observed several bowls and cups placed in sugar, flour, and salt bins that did not have a handle contamination the food item(s). CA: PIC removed existing bowls in the containers and provided a utensil with a handle to prevent contamination.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed multiple bins and cookware in dishwashing room wet stacked and not properly air dried. CA: PIC separated bins to correctly air dry. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.