MARISCOS EL VENENO

Observed a food service employee leave the main kitchen to go outside while wearing gloves, return to the kitchen, and begin preparing octopus without washing hands and changing gloves. Also observed PIC wipe nose and prepare to grab a container of food. When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

Before the food service employee began handling the pan of octopus, he was instructed to stop, wash his hands, and change gloves. The PIC was also instructed to wash hands and change gloves after wiping their nose. Discussed proper handwashing practices, including when to wash, with the PIC.

Observed hand sink inside of the main kitchen without hand soap upon start of inspection.

Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

PIC added hand soap to hand sink.

Observed no paper towels at hand sink upon start of inspection.

Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf
2. A continuous towel system that supplies the user with a clean towel; Pf

PIC added paper towels to the paper towel dispenser near the hand sink.

Observed three containers containing prepped meats in the walk-in cooler with date marking labels that were not filled in.

Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

PIC instructed food service employees to add date marks to containers to identify when food was prepped and when to discard.

Observed red snapper thawing at room temperature in the meat sink, not fully submerged under running water.

Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF
2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

Observed red snapper measured at 33°F; the PIC immediately moved a portion to the cooler and the rest was used to prep.

Observed food debris on the top rims of three dishes stored above the steam wells in the main kitchen with other clean dishes.

Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

PIC removed the unclean dishes and those in contact with the four-compartment sink and placed them to be washed, rinsed, and sanitized.

Observed no covered trash can in women's rest room.

Toilet Room Receptacle, Covered (C)

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

Discussed with PIC that covered trash cans shall be obtained for women's restroom.

Observed covered, metal pan of raw fish stored directly above covered plastic bin of bread.

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)(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

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) 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

COS: Food service employee moved the covered bin of bread so that it was above the covered pan of raw fish.

Observed multiple ready to eat and TCS foods held above 41 degrees Fahrenheit inside the 2-door reach in cooler and Walk-in Cooler of the main kitchen. see temperature log with asterisks

Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

COS: Food service employees stated that the food items had been prepared the previous day, therefore the PIC voluntarily discarded all food items out of temperature. These foods are listed in the temperature log.

Observed two pans of raw fish stored uncovered in the walk-in cooler. Also observed more than six stacked, pre-made mini dishes of onion and cilantro stored uncovered on one of the main kitchen counters.

Discussed with PIC, that all foods shall be stored covered unless these foods are cooling under proper cooling methods.

Observed one wet wiping cloth stored on top of a prep top cooler cutting board.

Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

Food service employee moved wet cloths to sanitizer bucket with proper sanitizer solution.

Observed most recent permit not posted.

Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Discussed with PIC, that current permit posted shall be posted and permit fees paid.

Observed no covered trash can in women's rest room.

Toilet Room Receptacle, Covered (C)

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

Discussed with PIC that covered trash cans shall be obtained for women's restroom.

Observed baked potatoes in walk in cooler 1 at a temperature higher than 41F during time of inspection. PIC stated that the baked potatoes were put into the cooler to cool at 10pm the night before inspection. CA: Cooked time/temperature control for safety food shall be cooled: Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: PIC threw away six baked potatoes.

Observed both handwashing sinks without hand soap. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC brought soap to both sinks.

During the time of inspection, PIC could not locate the test strips for quat sanitizer in sanitizing buckets. PIC could not locate the sanitizing strips for Chlorine sanitizer in dishwashing machine. CA: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Discussed with PIC that they must purchase test strips for both sanitizers.