MR VICKO MARISQUERIA BAR AND GRILL

2-2B: .03(5)(j)1&2Person in charge(PIC) eating in kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: PIC continued eating in dinning area.

2-2E: .03(6)Bleach onsite for vomit/diarrhea clean up events does not state effective against Norovirus nor does it contain an EPA registration number. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

6-1A: .04(6)(f)Cooked steak, cooked chicken, raw steak, salsa in a stand up cooler in kitchen not maintaining 41F or below. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods allowed to cool down in walk in cooler.

6-1C: .04(6)(d)Caldo(soup) cooling overnight did not cool to 41F. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Food discarded.

11A: .04(6)(e)Large container of caldo(soup) placed into walk in cooler with lid on to cool overnight did not reach 41F. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Food discarded.

13A: .02(1)(d)Most recent inspection report not displayed. 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. (C)

1-2A: .03(2)(a)-(l), (n)Several risk factor violations due to lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-1C: .04(4)(a)1,2,3Employee putting lime onto a beer to be served to a customer with barehands. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Lime discarded.

2-2A: .03(4)(a)(b)(c)(e)(f)Person in charge(PIC) was not aware of all the symptoms needed to report nor all of the diseases. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC now aware of all the symptoms and diseases needed to report.

3-1A: .04(2)(e) 1,2,3Oysters purchased through farmers market not listed on Interstate Certified Shellfish Shippers List (ICSSL). Molluscan shellfish shall be obtained from sources according to law and the requirements specified in the U.S. Department of Health and Human Services, Public Health Service, Food and Drug Administration, National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish by regulation. (P) Corrective Actions: Oyster discarded.

3-1D: .04(3)(h)Facility has oysters that does not have shellstock tags. PIC stated tags were not on box when purchased. Shellstock shall be obtained in containers bearing legible souce identification tags or labels that are affixed by the harvester or dealer that depurates, ships, or reships the shellstock, as specified by regulation, and that list all required information in the required order as specified in this Rule. (Pf) Corrective Actions: Oysters discarded.

4-2B: .05(7)(a)1Several containers stored as clean with food debris. // Ice machine in bar area with build up. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

14B: .05(10)(e) 1,2,4Containers stored stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

18: .07(5)(k)Observed several dead roaches. // Observed 3 live roaches. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

2-2B: .03(5)(j)1&2Eaten slice of cake and eaten frozen desert from employees stored above food for restaurant in stand up freezer across from grills. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Foods moved to designated area.

1-2A: .03(2)No person in charge present in facility. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in charge arrived during inspection.

2-2B: .03(5)(j)1&2Opened employee drink stored on prep table. Eaten cake from employee stored on prep table. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Items discarded.

2-2E: .03(6)Facility does not have a procedure for cleaning up vomit/diarrhea. 2ND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

3-1C: .04(1)Observed roach egg in flour. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Flour discarded.

3-1D: .04(3)(l)Facility does not have shellstock tags from previously served oysters. 1. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Pf 2. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf 3. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under paragraph 2 of this subsection, by: Pf (i) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served.

12A: .04(4)(h)Container of cut limes being chilled in ice machine bin where ice is used for drinks. Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment. (P) Corrective Actions: Limes removed. Ice burned.

18: .07(5)(l)Observed several dead roaches. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)

2-2A: .03(4)(a)(b)(c)(e)(f)Person in charge does not know of an employee health policy. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: Employee health policy established during inspection.

2-2E: .03(6)Person in charge does not have a procedure to clean up vomit/diarrhea incidents. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Written procedure given during inspection. Facility has all necessary supplies.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Chicken above fish in walk in cooler. Shrimp above soup in walk in cooler. Raw shrimp taken out of original package stored on top of ready to eat foods in chest freezer. 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. Corrective Actions: Foods rearranged.

12D: .04(4)(g)Raw fish stored in vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Fish removed. Sink cleaned and sanitized.

14A: .04(4)(k)Several portion cups stored inside foods such as spices, salsa, etc. to be used as a scoop. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Cups removed from food.

14B: .05(10)(e) 1,2,4Containers stored stacked together wet. 2nd consecutive violation on routine inspection Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers unstacked to allow air-drying.

17A: .07(2)(l)Women's restroom door is not self-closing. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)