POLLO DE EL REY

Observed no hot water available at the handwashing sink in the main kitchen or at either restroom handwashing sink.

Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation.

1. 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
2. A steam mixing valve may not be used at a handwashing sink.
3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions.

Discussed with PIC to restore hot water to all handwashing sinks and have repairs completed by 6/24/26.

Observed salt and msg outside of their original containers that were not labeled in the main kitchen.

Food Labels (Pf, C) (c) Food Labels.

1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

PIC instructed food service employee to label the msg and salt. Discussed with PIC to label foods outside of their original containers that are not easily identifiable.

Observed two live roaches crawling from behind the paper towel dispenser while it was being replaced. Later, observed another live roach crawling on the wall behind the three-compartment sink. Also observed two live flies in the main kitchen.

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.

Discussed with PIC to eliminate harborage conditions and to contact pest control to help eliminate pests.

Observed no covered trash can for women's restroom.

Toilet Room Receptacle, Covered (C) (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Discussed with PIC to obtain covered trash can for the women's restroom.

Observed salt and msg outside of their original containers that were not labeled.

Food Labels (Pf, C) (c) Food Labels.

1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

PIC instructed food service employee to label the msg and salt. Discussed with PIC to label foods outside of their original containers that are not easily identifiable.

Observed one live roach crawl from the area underneath the meat sink.

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.

Discussed with PIC to eliminate harborage conditions and to contact pest control to help eliminate pests.

Observed four pans above the 3-compartment sink stacked wet.

Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.
2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted.
3. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

PIC instructed food service employee to stack dishes in such a way that allows for proper air drying.

Observed pre-made mayonnaise mix stored in soy sauce container inside of the reach in cooler of the front food service area.

Prohibitions; Single Service and Single Use Articles (C)

1. Except as specified in paragraph 2. of this subsection, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be located:

(i) In locker rooms; (ii) In toilet rooms; Pf (iii) In garbage rooms; (iv) Under sewer lines that are not shielded to intercept potential drips; (v) Under leaking waterlines including leaking automatic fire sprinkler heads or underlines on which water has condensed; or (vii) Under open stairwells. (viii) Under other sources of contamination

PIC moved pre-made mayonnaise to food grade container and discarded soy sauce container.

Observed food stored in "to go" bags inside of the reach in freezer of the main kitchen.

Materials, General Requirements (P, C) (1) Materials.

(a) General Requirements. 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. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

PIC instructed food service employees to place foods in food grade containers before placing inside of the reach in cooler.

Observed a personal cell phone stored inside a metal food bin located directly next to the seasonings on top of the prep-top cooler.

Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

PIC moved cell phone and placed metal food bin inside 3-compartment sink to be washed and sanitized.

No soap at hand sink upon arrival.

several food items not date marked inside of prep top cooler including, ceviche, cooked shrimp and raw squid. Date of preparation must be marked if TCS food items is holding more than 24 hours.

Observed employee wash hands with gloves on. COS: gloves removed and hands washed properly. Discussed that gloves cannot be reused or washed at any point and gloves must be removed when washing hands and put on new gloves each time.

Observed expired 4/16/23 CFSM certification. Discussed obtaining a CFSM certification by 2/19/24.

Observed mechanical dish machine reading 0ppm cl. Discussed manually washing dishes at 3-compartment sink only until dish machine reads at least 50ppm cl.

Observed cardboard on floor next to meat prep sink and dish machine. COS: cardboard removed. Discussed that cardboard cannot be used on floors. A rubber or plastic mat is ok because they are easily cleanable, durable, and nonabsorbent.