EL PULPO RESTAURANT

Violations (10)

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) Provide paper towels at every hand wash station (bar)

• 16

  Food-contact surfaces: cleaned & sanitized

  4-501.114(A) Observed no sanitizer at 3-comp sink bar (0 ppm Quat)

• 19

  Proper Reheating Procedures for Hot Holding

  3-403.11(A) Rapidly reheat food to 165 F for hot holding. Observed rice at 98F

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) Keep all TCS cold hold food @ 41 F or lower at all times. Observed fried chicken at 66 F, pico de gallo at 55F, etc. in RIC. Observed opened containers of Clamato sitting out at room temperature

• 33

  Proper cooling methods used; adequate equipment for temperature control

  4-301.11 Repair RIC observed to not be in good repair. Observed to iced over. Do not use until fixed

• 33

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15(A) Use shallow pans to cool food in WIC (pinto beans)

• 39

  Contamination prevented during food preparation, storage and display

  3-305.11(A) Store all food 6 inches off the floor

• 47

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

  4-501.12 Resurface cutting boards as needed

• 49

  Non-food-contact surfaces clean

  4-601.11(C) Clean dirty vent hood filters

• 51

  Plumbing installed; proper backflow devices

  5-205.15 Observed consistent leak on 3-comp sink faucet