EL PAISA COCINA MEXICANA

Violations (9)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no certified food manager on site at time of inspection.Corrective Actions: Ensure a certified food manager is on site at all operating hours.

• 8

  Hands clean and properly washed

  Observed employee handle wiping cloth with sanitizing solution and then returning to food preparation without washing hands and changing gloves.Corrective Actions: Ensure food prep employees wash hands before donning new gloves, when changing tasks, and when hands or gloves are contaminated.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed sanitizing solution in sanitizer buckets at less than adequate range for sanitizing food contact surfaces.Corrective Actions: Ensure sanitizing solution in sanitizer buckets are at adequate range for sanitizing food contact surfaces according to manufacturer instructions.

• 23

  Proper date marking and disposition

  Observed multiple food item containers stored in walk in coolers with no date labels.Corrective Actions: Ensure prepped food items stored in coolers are labeled with prep date and or discard date.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed reach in cooler near steam table at an ambient temperature of 60°F.Corrective Actions: Ensure all coolers are able to maintain product temperature at 41°F or lower.

• 37

  Food properly labeled; original container

  Observed several bulk spice containers with no name label on dry storage rack.Corrective Actions: Ensure all food items no longer in original packaging are labeled with common food name.

• 38

  Insects, rodents and animals not present

  Observed several fruit flies in dry storage area near surgar bulk container.Corrective Actions: Ensure certified commercial pest control company treats establishment.

• 40

  Personal cleanliness

  Observed employee personal drink stored above food items intended for public consumption in walk in cooler.Corrective Actions: Ensure employee personal items are stored away from food items and food contact surfaces.

• 47

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

  Observed damaged silicone spatulas stored above three compartment sink.Corrective Actions: Ensure damaged utensils are repaired or replaced in order to maintain smooth, easily cleanable, and non absorbent properties.