BIRRIERIA LANDEROS scored 65; newer inspection records 91

1. 01

   Person in charge

   Item 1-2A ↗

   Due to the low score earned Person in charge did not show managerial control over facility.// 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)

   Due to the low score earned Person in charge did not show managerial control over facility.// 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

   Employee health reporting

   Item 2-2A ↗

   Observed that the person in charge could not demonstrate in a verifiable manner that an employee working in the kitchen was informed of her responsibility to report symptoms and/or illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: All other employees had a verifiable employee health agreement. The person in charge was allowed to have the employee read and sign the employee health agreement during the inspection.//

   Inspector’s full note +

   Code .03(2)(o)

   Observed that the person in charge could not demonstrate in a verifiable manner that an employee working in the kitchen was informed of her responsibility to report symptoms and/or illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: All other employees had a verifiable employee health agreement. The person in charge was allowed to have the employee read and sign the employee health agreement during the inspection.//

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
3. 03

   Cold holding

   Item 6-1A ↗

   Observed multiple temperature controlled foods that were not being held at or below 41° F in the walk-in cooler ( See Temp Chart Below) due to walk in cooler not functioning properly.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All temperature controlled foods were discarded.//

   Inspector’s full note +

   Code .04(6)(f)

   Observed multiple temperature controlled foods that were not being held at or below 41° F in the walk-in cooler ( See Temp Chart Below) due to walk in cooler not functioning properly.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All temperature controlled foods were discarded.//

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
4. 04

   Date marking and disposition

   Item 6-2 ↗

   Observed three containers of cooked pork/ pork fat in the walk-in freezer that did not have a label containing the date. Also observed two containers of Horchata in the upright refrigerator that were not marked with the prepared date.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: The person in charge could effectively communicate when the 2 containers…

   Inspector’s full note +

   Code .04(6)(g)

   Observed three containers of cooked pork/ pork fat in the walk-in freezer that did not have a label containing the date. Also observed two containers of Horchata in the upright refrigerator that were not marked with the prepared date.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: The person in charge could effectively communicate when the 2 containers of pork and the container of pork broth were cooked. The person in charge was allowed to put the date on the frozen items.//

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
5. 05

   Toxic substance storage and use

   Item 8-2B ↗

   Observed multiple spray bottles of various cleaners that did not contain a label with the common chemical name.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: All spray bottles were labeled with the common chemical name.//

   Inspector’s full note +

   Code .07(6)(b)

   Observed multiple spray bottles of various cleaners that did not contain a label with the common chemical name.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: All spray bottles were labeled with the common chemical name.//

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
6. 06

   Food labeling and containers

   Item 10D ↗

   Observed multiple food squeeze bottles that were not labeled with the common food name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

   Inspector’s full note +

   Code .04(4)(d)

   Observed multiple food squeeze bottles that were not labeled with the common food name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
7. 07

   Food labeling and containers

   Item 10D ↗

   Observed that the Consumer Notification for Food allergens was not posted within public view.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

   Inspector’s full note +

   Code .04(7)(d)

   Observed that the Consumer Notification for Food allergens was not posted within public view.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
8. 08

   Cooling methods and equipment

   Item 11A ↗

   Observed that the walk-in cooler is holding an ambient temperature that is higher than 41° F. ( See Temp Chart Below)// Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Rule .04. (Pf)

   Inspector’s full note +

   Code .05(3)(a)

   Observed that the walk-in cooler is holding an ambient temperature that is higher than 41° F. ( See Temp Chart Below)// Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Rule .04. (Pf)

   Official report · Item 11A ↗
   No correction or repeat marker recorded.
9. 09

   Ventilation and lighting

   Item 17D ↗

   Observed that both light bulbs in the walk-in cooler and the walk-in freezer were not operating.// The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas and other rooms during periods of cleaning. (C)

   Inspector’s full note +

   Code .07(3)(f)

   Observed that both light bulbs in the walk-in cooler and the walk-in freezer were not operating.// The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas and other rooms during periods of cleaning. (C)

   Official report · Item 17D ↗
   No correction or repeat marker recorded.
10. 10

    Pest control

    Item 18 ↗

    Observed that the back door that leads to the kitchen does not self close.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)

    Inspector’s full note +

    Code .07(2)(m)

    Observed that the back door that leads to the kitchen does not self close.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)

    Official report · Item 18 ↗
    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.