Rico Rico

Inspector notes: Observed PIC with no employee health agreements. Ca: permit holder shall require employees to report about their health. Emailed PIC form to have all employees complete

Inspector notes: The Person in Charge could not provide details or proof during the inspection that a proper disinfectant would be utilized for responding to a vomiting or diarrheal event in the the establishment.

Inspector notes: Observed prepped chorizo held past date marked discard date of 6/14. Cos: PIC discarded item.

Inspector notes: Observed PIC with no employee health agreements. Ca: permit holder shall require employees to report about their health. Emailed PIC form to have all employees complete

Inspector notes: Observed cooked steak and raw chicken stored in RIC in main kitchen for more than 24 hours and temping above 41 F (cooked steak = 55 F, raw chicken 54F) COS: PIC discarded food items. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Inspector notes: Observed quat sanitizer in the three-compartment sink with 150ppm. CA: Advised PIC to get sanitizer station serviced since sanitizer was not being dispensed out. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solu...

Inspector notes: Observed cooked steak and raw chicken stored in RIC for more than 24 hours without any date marking. CA: Advised PIC to date mark items once it’s being store for more than 24hours. 11-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a m...

Inspector notes: Observed no thermometers hanging inside coolers. CA: Advised PIC to obtain and store thermometers inside coolers. 511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices. 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. 2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the devi...