LA ISLA RESTAURANT MARISCOS Y MAS

Violations (13)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed that the Food Manager Certification is not posted in public view. Corrective Actions: Ensure that the Food Manager Certification is posted in public view at all times.

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no written procedures by vomiting and diarrhea. Corrective Actions: Ensure a written procedure for clean up of diarrhea anc vomiting events. Ensure you have 5e tools to follow the procedure.

• 6

  Proper eating, tasting, drinking or tobacco use

  Observed that someone's personal food was sitting in a bag in the beer cooler. Corrective Actions: Ensure personal food and beverage are stored below and away from food and beverage used for customers. Label the container for employee food and beverages "Employees Personal Use Only.

• 14

  Required records available; shellstock tags, parasite destruction

  Observed the oyster tags do not have dates marked for date opened and date last oyster was served. Owner also did not have 90 days of oyster tags on premesis. Corrective Actions: Ensure that you are marking the date on the oyster tags that the box is opened, AND the date that the last oyster from that box is served. Keep the tags for 90 days in a manner that will make it easy to access and monitor.

• 15

  Food separated and protected

  Observed A container of sour cream was being contaminated with a hose running across the back of the walk in cooler. The curved part of the hose was inside the sour cream container, touching the sour cream. Corrective Actions: Ensure that food product is protected from contamination.

• 23

  Proper date marking and disposition

  Observed that opened and prepared food product is not being date tracked. This is the third time this has been noted as a violation. Corrective Actions: Opened and prepared food products must be date tracked. Most Temperature as a control for safety food is allowed to be in use for 7 days. The date opened or prepared is Day One, and the date to discard is six days after day one. Discard date must be marked on the container of food product. Prep date is optional. Most restaurants mark both dates for clear communication.

• 29

  Compliance with variance/specialized process / HACCP

  Observed ceviche on the menu. There is not a HACCP plan for ceviche on file with Tarrant County Public Health. Corrective Actions: Ensure that you pull ceviche from the menu until an approved HACCP plan is on file with Tarrant County Public Health.

• 37

  Food properly labeled; original container

  Observed chip bins are not labeled as to contents. Corrective Actions: Ensure chip bins are labeled as to contents. They could easily be confused for trash cans.

• 39

  Contamination prevented during food preparation, storage and display

  Observed. multiple containers of food in the walk in cooler open to contamination potential due to no lids in the walk in cooler. Observed lettuce, salsa, vegetables, cheese, sour cream, and shrimp in uncovered containers in the walk-in cooler. Corrective Actions: Ensure that food is protected from contamination during storage.

• 41

  Wiping cloths; properly used and stored

  Observed numerous wiping cloths on tables through the establishment that are not being stored in properly concentrated sanitizer water between use. Corrective Actions: Ensure wiping cloths are stored in properly concentrated sanitizer water between use.

• 50

  Hot and cold water available; adequate pressure

  Observed that the hot water is being turned off between hand washes due to a leak at the faucet. Corrective Actions: You may not turn the hot water supply off between use at a hand sink. Repair the sink so that it does not continually leak.

• 55

  Physical facilities installed, maintained, and clean

  Observed an air gap under the back door. Corrective Actions: All entry/exit doors must be tight fitting, with. o air gaps through which insect/rodents could enter the establishment.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed many lights throughout the establishment in the back of the house are burned out. Observed the right hood light is burned out over the stove. This is the third inspection repeating this violation. Corrective Actions: Ensure that all lights are operational, including the hood light.