LOS PORTALES MEXICAN GRILL

15A: .05(1)(a)Traditional molcajete bowls and cups were observed stored on the bar shelf and inside the oven. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: The employee voluntarily discarded the items at the time of inspection.

6-1A: .04(6)(f)Time/temperature for safety foods measured 42°F in the walk-in cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

6-1A: .04(6)(f)Time/temperature for safety foods measured between 45-52°F in the walk-in cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)

8-2B: .07(6)(b)The common chemical names are not present on the working containers. 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 material. (Pf) Corrective Actions: The chemical containers were labeled.

13A: .02(1)(d)The current score is on a shelf that is not visible to the public. 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)

15A: .05(6)(q)1&3The ambient air temperature of the walk-in cooler is 50°F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15B: .05(3)(h),(i)Chlorine is being used a sanitizer with expired test strips. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

6-1B: .04(6)(f)Time/temperature control for safety foods holding on the steam table for an hour temped 120°F - 128°F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The foods were reheated to 176°F - 203°F.

6-1C: .04(6)(d)Time/temperature for safety foods cooling since yesterday measured between 42°F - 44°F. 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: The foods were discarded.

13A: .02(1)(d)The current score is on a table. 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) Corrective Actions: The current score was posted.

1-2B: .03(3)(c)An expired Certified Food Safety Manager certificate is posted. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment (Pf)

2-2A: .03(2)(m)The employee health agreement form was not provided for the selected employee. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: The employee was advised and the form was completed.

3-1D: .04(5)(f)A letter from the supplier verifying that the salmon may be served undercooked has not been provided. If raw or partially cooked fish are served or sold in ready-to-eat form, and the fish are aquacultured, letter of aquaculture from the supplier or aquaculturist stipulating that the fish were raised and fed according to subsection (5)(e)2(iv) this Rule shall be obtained and maintained in the food service establishment for 90 calendar days beyond the time of service or sale of the fish. (Pf)

6-1A: .04(6)(f)Time/temperature for safety foods measured between 42-44F in the walk-in cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

6-1C: .04(6)(d)Time/temperature for safety foods cooling since yesterday measured between 46F- 55F. 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: The foods were discarded.

9-2: .04(6)(j)Two week ago, beef is being dried onsite and held at room temperature without approval from the health department. A food service establishment shall obtain a variance from the Health Authority as specified in DPH Rule 511-6-1-.10(5)(a) and (5)(b) before performing a specialized process not defined in this Code. (Pf) Corrective Actions: The food was discarded.

15B: .05(3)(h),(i)Quaternary ammonium is being used a sanitizer without test strips provided. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)