EL TROPICO

Observed around 20 tamales, approximately 10 pounds of fried pork, and approximately 8 pounds of chicken cooling on the counter well after 6 hours. Cook stated that the food was cooked at 11:30 pm the previous night and then set on the counter to cool. (See temperature for temperatures) CA: 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P COS: The foods were discarded.

Observed can opener blade and holster unclean with debris. CA: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: The can opener blade and holster were cleaned.

Observed utensils and cooking equipment being washed, rinsed, and then set to air dry; skipping the sanitizing step. No sanitizer was made in the 3-compartment sink. CA: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: 3. Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing: a contact time of at least 10 seconds for a chlorine solution specified under subsection (6)(n)1 of this Rule; P COS: The sanitizer compartment was made and the cleaned dishes were set inside the chlorine sanitizer to be sanitized for 10 seconds.

Observed 3 brown roaches crawling on the warewashing machine that was not in use. Discussed with PIC that the machine does work, however they do not use it often. CA: 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 that they must contact pest control to treat the presence of roaches. The ware washing machine and the surrounding are must be cleaned and disinfected before it can be used. PIC stated that pest control is coming at night to treat for the roaches.

Observed handwashing sink in he main kitchen with a leak. The water leaks straight on to the floor from the plumbing. Observed the faucet for the handwashing sink at the bar in disrepair; the water sprays horizontally when a lot of pressure is flowing through the faucet. CA: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Discussed with PIC that the plumber or maintenance will be contacted to fix the leak and the faucet. PIC must email health inspector with the completed work order for the repair of the faucet and the leak.

Observed inspection report score of "96" "A" posted upon arrival when the most recent inspection score prior to this inspection was a "78" "C". CA: 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Discussed with PIC that they must post the score that will be given today.

Observed raw bagged calamari stored directly on top on a box of Cheesecake in Reach in freezer in the main kitchen. Observed raw chicken stored in pans above raw beef and dough in under grill cooler. CA: 1. Food shall be protected from cross contamination by: 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. COS: The food was rearranged to place the raw beef and dough over the raw chicken in the under grill cooler. The raw calamari bag was place on the rack below the cheesecake.

Observed Shredded lettuce in prep top cooler 2 (one pint worth), Chopped raw beef (2 pounds worth) in under grill cooler, and Raw Chicken (5 pounds worth) in Walk in Cooler (WIC) all at temperatures above 41F. When I asked the PIC and food employees when all of this food was prepped, they stated that they were prepper the day prior to the inspection. CA: 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: All of the foods mentioned were discarded.

Observed three open mugs of coffee in main kitchen on prep table. When I asked the food employee whom the mugs belong to, each food employee (3) in the kitchen said it was theirs. CA: 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Employees removed open mugs from kitchen, and sanitized the prep table.

During the inspection, I asked the food service worker, where they washed their hands since the handwashing sink was blocked; they informed me that they wash their hands at the 3-compartment sink. CA: (d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: Employees were informed not to use the 3-compartment sink to wash their hands and to use the handwashing sink only. They complied.

Observed the only handwashing sink in main kitchen blocked off by a box of vinyl gloves, food debris, and a charger block. CA: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf COS: Food employees removed the items from the handwashing sink.

Plumbing improperly installed. Observed pipe under 3 compartment sink (leaking). Observed water overflowing from ware washing machine. PIC was informed by contractor to hold red and black button at both times to operate.

Observed manual ware washing wash temperature at less than 110 degrees Fahrenheit. Observed ware washing machine not operating properly. Manager/Owner informed to contact contractor Applicance EMC to reservice machine for proper operation.

Observed utility lines are unnecessarily exposed. Observed walk in cooler (WIC)with visible mold and not properly attached at seams. Observed door WIC door with weather stripping in disrepair. Observed back door with light appearing underneath Informed to repair both WIC door and back door. Remove dark spot from inside WIC.