SENOR POLOS TAQUERIA Y PALETERIA scored 61; newer inspection records 89

1. 01

   Person in charge

   Item 1-2A ↗

   Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. **2ND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION** It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. **2ND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION** It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
2. 02

   Food condition

   Item 3-1C ↗

   Insects observed in rice, in flour, and in bread crumbs. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Foods discarded.

   Inspector’s full note +

   Code .04(1)

   Insects observed in rice, in flour, and in bread crumbs. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Foods discarded.

   Official report · Item 3-1C ↗
   No correction or repeat marker recorded.
3. 03

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed raw chicken over potatoes, raw chicken and raw beef over liquid butter, raw shell eggs over produce, unwashed produce over ready to eat foods in walk in cooler.// Observed raw chicken over raw beef in stand up cooler. **3RD CONSECUTIVE VIOLATION ON ROUTINE INSPECTION** Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P)…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed raw chicken over potatoes, raw chicken and raw beef over liquid butter, raw shell eggs over produce, unwashed produce over ready to eat foods in walk in cooler.// Observed raw chicken over raw beef in stand up cooler. **3RD CONSECUTIVE VIOLATION ON ROUTINE INSPECTION** Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods rearranged.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
4. 04

   Toxic substance storage and use

   Item 8-2B ↗

   Observed can of pesticide above food in dry storage room. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Pesticide removed from facility.

   Inspector’s full note +

   Code .07(6)(c)

   Observed can of pesticide above food in dry storage room. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Pesticide removed from facility.

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
5. 05

   Thawing methods

   Item 11C ↗

   Bags of milkshake mix and boxes of raw meat thawing at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Foods placed into cooler.

   Inspector’s full note +

   Code .04(6)(c)

   Bags of milkshake mix and boxes of raw meat thawing at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Foods placed into cooler.

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
6. 06

   Food storage and contamination

   Item 12A ↗

   Observed multiple boxes with ice accumulation in the walk in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)

   Inspector’s full note +

   Code .04(4)(q)

   Observed multiple boxes with ice accumulation in the walk in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
7. 07

   Utensil storage

   Item 14A ↗

   Cups stored in dry foods such as bread crumbs, rice, flour being used as scoops. **2ND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION** During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a…

   Inspector’s full note +

   Code .04(4)(k)

   Cups stored in dry foods such as bread crumbs, rice, flour being used as scoops. **2ND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION** During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Cups removed.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
8. 08

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Stacks of clean containers wet-nested. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers cleaned and sanitized again, then allowed to air dry.

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Stacks of clean containers wet-nested. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers cleaned and sanitized again, then allowed to air dry.

   Official report · Item 14B ↗
   No correction or repeat marker recorded.
9. 09

   Ventilation and lighting

   Item 17D ↗

   Cell phones stored on cutting board and on plate. // Employee items stored on ice bin. // Employee purse stored above food in dry storage room. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee items moved to designated area.

   Inspector’s full note +

   Code .07(4)(b)

   Cell phones stored on cutting board and on plate. // Employee items stored on ice bin. // Employee purse stored above food in dry storage room. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee items moved to designated area.

   Official report · Item 17D ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.