Los Alamos Market & Cocina Los Alamos Market & Cocina

Violations (7)

• 3-501.18Corrected on site

  RTE TCS, Disposition - Ready-to-Eat, Time/Temperature Control for Safety Food was not discarded in accordance with the Food Code.

  Observed the following containers to not be discarded at expiration date in the right two door reach in cooler: two containers of picadillo, one container of each of the following: spicy ribs, Colorado chile sauce, green ribs. Person in charge discarded all containers at time of inspection.

• 4-602.11Corrected on site

  Equipment & Food-Contact Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.

  Observed build up on the can opener blade on the metal rack near the reach in coolers. Person in charge cleaned and sanitized appliance at time of inspection.

• 4-502.13Corrected on site

  Single-service and single-use articles, use limitation

  Observed a single use bowl container utilized as a scoop in a container of flour on the table near the stoves. Person in charge discarded single use container at time of inspection.

• 3-304.14Corrected on site

  Cloths used for wiping are used for other purposes; Wet wiping cloths not stored in sanitizer; Wet & dry cloths not stored clean

  Observed a soiled wiping cloth on a metal rack near the reach in coolers. Person in charge placed wiping cloth in laundry bag at time of inspection.

• 3-501.13Corrected on site

  TCS food not thawed in accordance with the Food Code

  Observed raw beef to be thawing in standing water in the three compartment sink. Person in charge drained water and thawed meat under cold running water at time of inspection.

• 4-602.13

  Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue

  Observed build up on the drain pipes, back wall, and sides of the three compartment sink.

• 4-703.11Corrected on site

  Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.

  Observed sanitizing dish machine to have a concentration of 0 ppm. Person in charge primed dish machine to a concentration between 50-100 ppm at time of inspection.