EL TIO MEXICAN RESTAURANT

OBSERVED VEGETABLES IN THE REACH IN COOLER (NEXT TO WHITE RIC) WITH MOLD LIKE GROWTH (I.E. POTATOES, CUCUMBERS, SPRING ONIONS, ETC.). CA: Food shall be safe, unadulterated, and honestly presented. COS: PIC TOSSED FOODS.

OBSERVED SODA NOZZLES IN SERVER AREA WITH AN ACCUMULATION OF BLACK DEBRIS. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: FOOD EMPLOYEE WASHED, RINSED, AND SANITIZED SODA NOZZLES.

OBSERVED SEVERAL CONTAINERS OF FOODS IN REACH IN COOLER (NEXT TO WHITE RIC) BEING HELD AFTER DISCARD DATES. (I.E. PICO RED-11/27, PICO GREEN 11/27, "NO PICA"- 12/2, COOKED SHREDDED CHICKEN- 12/3) CA: 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is appropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P COS: FOOD TOSSED.

OBSERVED HANDLES OF TONGS STORED DIRECTLY IN RAW CHICKEN, RAW SLICED BEEF, RAW STEAK, AND RAW SHRIMP IN PREP TOP COOLER BOTTOM (NEAR STOVE/GRILL AREA) IN THE MAIN KITCHEN. CA: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: FOOD EMPLOYEE REMOVED TONGS AND TOSSED FOOD.

OBSERVED MULTIPLE CLEAN PLASTIC AND STAINLESS-STEEL BINS STACKED WET IN THE WAREWASHING AREA. CA: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

OBSERVED BUILD UP OF GREASE AND FOOD DEBRIS ON THE WALL AND FLOORS BEHIND STOVE AND GRILL IN THE MAIN KITCHEN AREA. OBSERVED STAINLESS STEEL STORAGE SHELVES WITH AN ACCUMULATION OF GREASE IN THE MAIN KITCHEN AREA. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

OBSERVED LIGHT IN MAIN KITCHEN WITHOUT PROTECTIVE SHIELD. CA:light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

Observed outdated permit displayed in lobby area. CA: 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.

Observed multiple employees touching raw/frozen foods without gloves and no prior handwashing. CA: 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

Observed multiple whole, unscaled fish holding higher that 41 degrees. CA 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°

Observed cooked ground beef holding hot on stove at temperatures below 135 degrees. CA: 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

Observed employees handling ready to eat vegetables without gloves. CA: xcept when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands

Observed multiple frozen octopus in reach in freezer. Fish that are received for sale or service shall be commercially and legally caught or harvested; or approved for sale or service. No invoice/ source for this off item menu. COS: Owner removed octopus from store.

Observed vegetables in reach in coolers and prep top coolers with mold like growth. CA: Condition. Food shall be safe, unadulterated, and honestly presented.

Observed raw shrimp and invoices for raw oysters with no shellstock tags being kept on premises. CA: Except as specified in subsections (2) and (5)(e) of this Rule, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food service establishment for 90 calendar days beyond the time of service or sale of the fish

Observed packaged fish fillet stored with octopus tentacle. CA: Food shall be protected from cross contamination

PIC could not name any Major food Allergens and could not list majority of reportable symptoms. CA: Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Observed multiple containers of ready to eat food without lids. CA: Except when cooling under loosely covered or uncovered containers, food shall be protected from overhead contamination or stored in covered containers or wrappings

Establishment had no sanitizing solution in kitchen area. CA: Food contact surfaces shall be cleaned and sanitized before /during /after food preparation.

Observed multiple large, medium, and small bins of cooked and uncooked food without prep or disposal dates. CA: 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

Observed bleach water in spray bottle with no Identification label. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the materia

Observed opened beverage containers on prep table CA: Maintain proper designation for all personal drinks to prevent contamination COS: Staff removed

Observed employee eating chips and drinking from a cup with no lid or straw on expo line. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas.

Observed bar hand sink without soap. CA: 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.

Observed Majority of containers of food without common name. CA: Label information shall include the common name of the food

Observed establishments probe thermometers reading outside of +/- 2 degrees variance. CA: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use

Observed clean bins stacked wet. CA: equipment and utensils shall be air-dried or used after adequate draining before contact with food

Observed soiled bleach sanitizer not meeting 10ppm. CA Warewashing Equipment, Cleaning Agents. When used for warewashing, the wash compartment of a sink or mechanical warewasher shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions.

Observed lose food on multiple reach in cooler floors. CA: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues