TODO RICO RESTAURANT

Observed beans in the under-counter reach in cooler of main kitchen temp above 41F. Observed chicken in the clear reach in cooler of main kitchen temp above 41F. C/A: 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. COS: Food items discarded.

Observed black build up along the walls of the ice machine in front food service. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch COS: Walls of ice machine were cleaned and sanitized with a solution of 50 ppm chlorine.

Observed container of raw chicken in the glass reach in cooler with a container unpeeled plantain stored directly on top. CA: Raw animal foods musted be stored separated from cooked and ready to eat foods. COS: Containers separated and placed on the side of one another.

Observed pots hanging from the wall above and beside the mop sink, and rack with baking pans stored directly beside the mop sink and trash can with food debris stuck on the rack and pans in the main kitchen. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. CORRECT WITHIN 72 HOURS/SPLASH GUARD OR REMOVE ITEMS FROM CLOSE PROXIMITY.

Bronzino, Tilapia, mussels and salmon are served rare without evidence of parasite destruction and where the product is raised.
CA: Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be:

(i) Frozen and stored at a temperature of 4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; P(ii) Frozen at 31°F ( 35°C) or below until solid and stored at 31°F ( 35°C) or below for a minimum of 15 hours; P or

(iii) Frozen at 31°F ( 35°C) or below until solid and stored at 4°F (-20°C) or below for a minimum of 24 hours. P

2. The requirement in paragraph 1 of this subsection does not apply to:

(i) Molluscan shellfish;

(ii) A scallop product consisting only of the shucked adductor muscle;

(iii) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or

(iv) Aquacultured fish, such as salmon, that:

(I) If raised in open water, are raised in net-pens, or

(II) Are raised in land-based operations such as ponds or tanks, and

(III) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish.

(v) Fish eggs that have been removed from the skein and rinsed. CORRECTION/EVIDENCE REQUIRED WITHIN 72 HOURS

Observed raw chicken batter stored on the table with pans stored below (table with microwave), raw beef stored with cactus, lime, tomatoes, and beef stored directly on top of(glass reach in), and raw chicken wings directly on raw beef(glass reach in) in the main kitchen. CA: Food must be stored horizontally and vertically based on minimum required cook temperature with the highest required as the most hazardous. COS: Batter placed on the right side of the table with no pans underneath and raw chicken placed in reach in and beef stored by itself

Observed cold holding temperature violations in the main kitchen's prep top cooler, reach in cooler, glass reach in, and under counter reach in cooler. CA: Cold hold TCS foods must be maintained at 41F and below. COS: All TCS foods over 41F were discarded: except raw eggs and heavy cream in the reach in cooler 41F at 12:45 and chicken(GLASS REACH IN) placed in freezer 41F at 1:05.

Observed in the under counter reach in cooler beans/cheese, pork/cheese, pork, and rice/beans prepared Tuesday without date marking. CA: 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. COS: Items date marked.

OBSERVED RAW CHICKEN THAT HAS BEEN REPACKAGED STORED ON THE TOP SHELF ABOVE RTE FOODS, SEAFOOD AND BEEF IN REACH IN FREEZER IN MAIN KITCHEN. OBSERVED RAW SHELLED EGGS STORED DIRECTLY ON TOP OF BOX CONTAINING AVACADOS AND RAW SHELLED EGGS STORED DIRECTLY ON TOP OF PACKAGE OF TORTILLA SHELLS IN REACH IN COOLER IN MAIN KITCHEN. OBSERVED RAW MARINATED CHICKEN BREAST STORED DIRECTLY ON TOP OF BOX OF LIMES AND IN DIRECT CONTACT WITH BAG OF MUSHROOMS IN REACH IN COOLER 2 IN MAIN KITCHEN.

C/A: RAWS ANIMAL PROTEINS AND RTE FOODS SHALL BE PROPERLY STORED ACCORDING TO THEIR MINIMUM REQUIRED COOK TEMPERATURES TO PREVENT CONTAMINATION

COS: PIC RE-ARRANGED FOOD

OBSERVED RAW SHELLED EGGS, BUTTER AND VITAMIN D MILK COLD HOLDING ABOVE 41F IN REACH IN COOLER IN MAIN KITCHEN. OBSERVED RAW CHICKEN WINGS COLD HOLDING ABOVE 41F IN REACH IN COOLER 2 IN MAIN KITCHEN. OBSERVED RAW SHELLED EGGS COLD HOLDING ABOVE 41F ON COUNTER IN MAIN KITCHEN.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

NO PIC PRESENT DURING INSPECTION

C/A: THERE SHALL ALWAYS BE A PIC DURING ALL HOURS OF OPERATION TO ENSURE COMPLIANCE WITHIN THE FOOD SERVICE ESTABLISHMENT

PIC ARRIVED AFTER INSPECTION, EHS EXPLAINED THIS REQUIREMENT TO THE PIC

OBSERVED EMPLOYEE'S OPEN COFFEE CUP/MUG STORED ON PREP TOP TABLE WHILE FOOD WAS BEING PREPPED

C/A: 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: CUP REMOVED

OBSERVED EMPLOYEE MANUALLY SANITIZING EQUIPMENT, WITH CHLORINE SOLUTION, IN 3-COMPARTMENT SINK WITHOUT SUBMERGING EQUIPMENT AND ALLOWING CONTACT FOR THE REQUIRED AMOUNT OF TIME TO PROPERLY SANITIZE; EMPLOYEE DIPPED EQUIPMENT AND IMMEDIATELY REMOVED IT

C/A: WHEN MANUALLY SANITIZING EQUIPMENT USING A CHLORINE SOLUTION, THE CONTACT TIME SHALL BE NO LESS THAN 10 SECONDS

COS: EQUIPMENT REWASHED AND SANITIZED

OBSERVED BUTTER COLD HOLDING IN REACH IN COOLER ABOVE 41F IN MAIN KITCHEN. OBSERVED RAW SHELLED EGGS COLD HOLDING ABOVE 41F ON COUNTER IN MAIN KITCHEN. OBSERVED RAW SHELLED EGGS, CHICKEN WITH CARROTS AND RAW CHICKEN WINGS COLD HOLDING ABOVE 41F IN REACH IN COOLER 2 IN MAIN KITCHEN. OBSERVED REFRIED BEANS COLD HOLDING ABOVE 41F IN COOLER IN MAIN KITCHEN.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: ALL FOOD DISCARDED

OBSERVED RICE AND BEANS HOT HOLDING BELOW 135F IN STEAM TABLE IN MAIN KITCHEN

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: FOOD DISCARDED

NO PIC PRESENT DURING INSPECTION

C/A: THERE SHALL ALWAYS BE A PIC DURING ALL HOURS OF OPERATION TO ENSURE COMPLIANCE WITHIN THE FOOD SERVICE ESTABLISHMENT

EHS EXPLAINED THIS REQUIREMENT TO EMPLOYEE AND WILL STATE IN EMAIL TO OWNER/PIC

HAND SINK OBSERVED REACHING A MAXIMUM TEMPERATURE OF 88F.

C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

EHS WILL FOLLOW UP WITHIN 72 HRS

OBSERVED EMPLOYEE RINSING OFF EQUIPMENT IN HAND SINK IN MAIN KITCHEN

C/A: A HAND SINK SHALL BE USED FOR NO PURPOSES OTHER THAN WASH HANDS

COS: EHS INFORMED EMPLOYEE TO STOP WASHING EQUIPMENT IN HAND SINK

OBSERVED EMPLOYEE NOT SANITIZING EQUIPMENT/UTENSILS IN 3-COMPARTMENT SINKS AFTER WASHING AND RINSING. SANITIZING SINK OBSERVED AT 100PPM.

C/A: THE SANITIZING COMPARTMENT OF THE 3-COMPARTMENT SINK SHALL ALWAYS BE MAINTAINED AT THE PROPER CONCENTRATION TO SANITIZE EQUIPMENT/UTENSILS PROPERLY. FACILITY USES QUAT SOLUTION AND SHOULD BE MAINTAINED BETWEEN 200PPM-400PPM

COS: EQUIPMENT AND UTENSILS RE-WASHED, -RINSED, -SANITIZED (SANITIZER BETWEEN 200PPM-400PPM)

OBSERVED EXCESSIVE STICKY BUILD UP IN BULK ICE MACHINE IN FRONT FOOD SERVICE AREA

C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

EHS WILL FOLLOW UP WITHIN 72 HRS

OBSERVED CHICKEN WITH CARROTS STORED IN REACH IN COOLER 2 IN MAIN KITCHEN WITH A PREP/COOK DATE OF (6/22). OBSERVED RELLENO STORED IN PREP TOP COOLER IN MAIN KITCHEN WITH A PREP/COOK DATE OF (6/24). OBSERVED RICE BEANS AND PORK WITH BEANS AND CHEESE STORED IN COOLER WITH PREP/COOK DATES OF (6/22).

C/A: ALL TCS FOODS COOKED/PREPPED/OPENED AND HELD FOR 7 DAYS SHALL BE DISCARDED BEFORE OR BY THE 7TH DAY SHELF LIFE

COS: FOOD DISCARDED

OBSERVED 2 SPRAY BOTTLES OF CHEMICALS TAKEN FROM BULK SUPPLY STORED ON SHELF IN MAIN KITCHEN WITH NO COMMON NAME LABELS

C/A: ALL CHEMICALS TAKEN FROM BULK SUPPLY AND PLACED IN WORKING CONTAINERS SHALL BEAR A COMMON NAME LABEL

COS: LABELS PLACED OF BOTTLES

OBSERVED EMPLOYEE HANDLE DIRTY DISHES WITH GLOVES ON, RINSE HANDS (WITH GLOVES ON) IN MOP SINK, AND PROCEED TO HANDLE CLEAN DISHES WITHOUT REMOVING GLOVES, PROPERLY WASHING HANDS, AND RE-GLOVING

C/A: 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, 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;

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

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

COS: EQUIPMENT RE-WASHED AND SANITIZED, HANDS PROPERLY WASHED AND RE-GLOVED

OBSERVED MILK COLD HOLDING ABOVE 41F IN REACH IN COOLER IN MAIN KITCHEN. OBSERVED BUTTER AND CORN COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

PIC NOT ABLE TO PROVIDE PROOF OF EMPLOYEES BEING MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD. PIC NOT ABLE TO DEMONSTRATE KNOWLEDGE TO REPORT TO HEALTH DEPARTMENT IF A FOOD EMPLOYEE IS JAUNDICED AND/OR DIAGNOSED WITH ONE OR MORE OF THE 6 REPORTABLE ILLNESSES.

C/A: PIC SHALL ABLE TO PROVIDE PROOF OF EMPLOYEES BEING MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD. PIC SHALL ABLE TO DEMONSTRATE KNOWLEDGE TO REPORT TO HEALTH DEPARTMENT IF A FOOD EMPLOYEE IS JAUNDICED AND/OR DIAGNOSED WITH ONE OR MORE OF THE 6 REPORTABLE ILLNESSES

COS: DISCUSSED EMPLOYEE HEALTH AGREEMENT WITH PIC WHO THEN TRANSLATED THE REQUIREMENT(S) OF SIGNING DOCUMENT. EMPLOYEES READ EMPLOYEE HEALTH AGREEMENT AND SIGNED DOCUMENT IN ACKNOWLEDGEMENT ONSITE

PIC NOT ABLE TO DEMONSTRATE AWARENESS OF SYMPTOMS/ILLNESSES THAT EMPLOYEES MUST REPORT TO MANAGEMENT THAT ARE TRANSMISSIBLE VIA FOOD

C/A: PIC NOT ABLE TO DEMONSTRATE AWARENESS OF SYMPTOMS/ILLNESSES THAT ARE TRANSMISSIBLE VIA FOOD

EHS MADE PIC AWARE OF THEIR RESPONSIBILITY TO BE ABLE TO DEMONSTRATE AWARENESS OF THE REPORTABLE SYMPTOMS AND ILLNESSES THAT EMPLOYEES MUST REPORT

OBSERVED EMPLOYEE FILL SANITIZING BUCKET IN HAND SINK IN MAIN KITCHEN

C/A: A HAND SINK SHALL BE USED FOR NO OTHER PURPOSES THAN WASHING HANDS

EHS INFORMED PIC AND EMPLOYEE THAT HAND SINKS ARE FOR WASHING HANDS ONLY

OBSERVED CUT CUCUMBERS AND WASHED AND READY FOR PREP/TO EAT JALAPENO PEPPERS IN REACH IN COOLER 2 STORED LOOSELY ON SHELF NOT COVERED AND PROTECTED FROM CONTAMINATION IN MAIN KITCHEN

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: WRAPPED UP AND STORED COVERED AND PROTECTED FROM CONTAMINATION

OBSERVED EMPLOYEE NOT SANITIZING EQUIPMENT/UTENSILS IN 3-COMPARTMENT SINKS AFTER WASHING AND RINSING. SANITIZING SINK OBSERVED AT 0PPM, PIC STATED SANITIZER IS PUT IN WASH SINK

C/A: THE SANITIZING COMPARTMENT OF THE 3-COMPARTMENT SINK SHALL ALWAYS BE MAINTAINED AT THE PROPER CONCENTRATION TO SANITIZE EQUIPMENT/UTENSILS PROPERLY (50PPM0-100PPM, BLEACH SOLUTION)

COS: EQUIPMENT AND UTENSILS RE-WASHED, -RINSED, -SANITIZED (SANITIZER BETWEEN 50PPM-100PPM)

OBSERVED IMPROPER DISCLOSURE ON MENU'S CONSUMER ADVISORY. MULTIPLE MENU ITEMS OTHER THAN HAMBURGERS AND STEAK ARE OFFERED RAW/UNDERCOOKED BUT NOT STATED IN DISCLAIMER ON MENU'S CONSUMER ADVISORY

C/A: A food service facility's disclosure for consumer advisory shall include: A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw egg Caesar salad,” and “hamburgers (can be cooked to order) OR (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.

PIC WILL CONTACT EHS WHEN CONSUMER ADVISORY HAS BEEN UPDATED. DUE TO CHANGE OF OWNERSHIP, RE-INSPECTION WILL BE CONDUCTED ONCE CONSUMER ADVISORY IS CORRECTED