La Perla del Pacifico Restaurant

Violations (13)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; Observed no signed documentation of employee illness- health policy.

  Employee Health

• dbcd6be4-db39-409b-b81f-13269e3a44ecCriticalCorrected on site

  Clean-up of Vomiting and Diarrheal Events

  2-501.11 Clean-up of Vomiting and Diarrheal Events. 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 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. Observed no written procedures for cleanup of fecal/ vomit events. Observed no apron and no face shield onsite.

  Employee Health

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  6-301.14 A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. front and rear handwashing sinks Observed no handwashing signs posted.

  Preventing Contamination by Hands

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. walk in freezer (WIF) Observed WIF exterior door handle is broken.

  Utensils, Equipment and Vending

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.12 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Observed make units cutting boards scratched and scorned. Cutting boards shall be resurfaced or replaced. Violation shall be corrected by next routine inspection. This facility has received a repeat violation of a Good Retail Practice item. Four violations of the same Good Retail Practice (GRP) within 6 routine or follow up inspections, may result in a probationary status due to a pattern of non compliance as outlined in PCC 8.08.060(B)(2).

  Utensils, Equipment and Vending

• b066089f-47ff-442a-b804-595cc8e1de9f

  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed food residue on exterior surfaces of fryer and equipment tables in cookline area. Observed calcium residue on exterior surfaces of ice machine. Surfaces shall be maintained free from accumulations of residue. Violation shall be corrected within 30 days. This facility has received a repeat violation of a Good Retail Practice item. Four violations of the same Good Retail Practice (GRP) within 6 routine or follow up inspections, may result in a probationary status due to a pattern of non compliance as outlined in PCC 8.08.060(B)(2).

  Utensils, Equipment and Vending

• 7f5ee7dd-6b43-46f1-802b-e968572e37d3

  Plumbing installed; proper backflow devices

  5-205.15 A PLUMBING SYSTEM shall be: (B) Maintained in good repair. cookline handwashing sink Observed sink drain discharge into a bucket under sink. Informed PIC drain shall be connected to sewage system.

  Physical Facilities

• fd06aa76-8aa5-4af1-b3c0-984b614bef17

  Physical facilities installed, maintained, and clean

  6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are EASILY CLEANABLE. kitchen Observed missing ceiling tile.

  Physical Facilities

• fd06aa76-8aa5-4af1-b3c0-984b614bef17

  Physical facilities installed, maintained, and clean

  6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. kitchen Observed food residue and debris on sections of floor.

  Physical Facilities

• 737ca9ab-b432-4816-bba8-8e0ade6ec5b4

  Certified Food Protection Manager

  2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Certificate not observed.

  Supervision

• 0ede4735-64fc-4854-a33e-4712c8df78e7

  Adequate ventilation and lighting; designated areas used

  6-501.14 (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Observed dust and grease residue inside hood above stovetop located in ware washing area. Surfaces shall be maintained free from accumulations of residue. Violation shall be corrected by next routine inspection. This facility has received a repeat violation of a Good Retail Practice item. Four violations of the same Good Retail Practice (GRP) within 6 routine or follow up inspections, may result in a probationary status due to a pattern of non compliance as outlined in PCC 8.08.060(B)(2).

  Physical Facilities

• 8a2cb416-c0fc-4faa-a11f-a117dea2ac0cCorrected on site

  Proper date marking and disposition

  3-501.17 (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, 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 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. walk in cooler (WIC) Observed containers of cooked shrimp, soup, and cut cabbage with discard dates of 8 days.

  Time Temperature Control for Safety Food (TCS Food)

• 97c94d0e-d697-438c-9ad5-a1218d5f6264

  Insects, rodents, and animals not present

  6-202.15 (A) Except as specified in (B), (C), and (E) and under (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. rear door Observed rear door is not self closing.

  Prevention of Food Contamination