EL SINALOENSE SEAFOOD BAR

Violations (10)

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(b) Provide certified food manager on site during all hours of operation

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) Do not store items in hand wash sink

• 15

  Food separated and protected

  3-302.11(A)(2) Do not store raw chicken over or next to raw fish in RIC. Do not store raw pork over fish in RIC

• 15

  Food separated and protected

  3-302.11(A)(1)(a) Do not store raw proteins next to RTE food in RIC

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) Clean mold inside ice machine

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) Keep all TCS cold hold food @ 41 F or lower at all times. Observed ceviche at 49 F, octopus at 50 F

• 33

  Proper cooling methods used; adequate equipment for temperature control

  4-301.11 Repair cold holding equipment (WIC and RIC) to hold proper cold holding temperatures

• 36

  Thermometers provided and accurate

  4-203.12 Provide working thermometer inside RIC

• 39

  Contamination prevented during food preparation, storage and display

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

• 55

  Physical facilities installed, maintained, and clean

  6-501.11 Repair leak at 2-comp sink faucet base