EL TROPICO

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed inspection report score of "96" "A" posted upon arrival when the most recent inspection score prior to this inspection was a "78" "C". CA: 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Discussed with PIC that they must post the score that will be given today.

Plumbing installed; proper backflow devices — Inspector Note: Observed handwashing sink in he main kitchen with a leak. The water leaks straight on to the floor from the plumbing. Observed the faucet for the handwashing sink at the bar in disrepair; the water sprays horizontally when a lot of pressure is flowing through the faucet. CA: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Discussed with PIC that the plumber or maintenance will be contacted to fix the leak and the faucet. PIC must email health inspector with the completed work order for the repair of the faucet and the leak.

Insects, rodents, and animals not present — Inspector Note: Observed 3 brown roaches crawling on the warewashing machine that was not in use. Discussed with PIC that the machine does work, however they do not use it often. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Discussed with PIC that they must contact pest control to treat the presence of roaches. The ware washing machine and the surrounding are must be cleaned and disinfected before it can be used. PIC stated that pest control is coming at night to treat for the roaches.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed can opener blade and holster unclean with debris. CA: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: The can opener blade and holster were cleaned.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed utensils and cooking equipment being washed, rinsed, and then set to air dry; skipping the sanitizing step. No sanitizer was made in the 3-compartment sink. CA: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: 3. Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing: a contact time of at least 10 seconds for a chlorine solution specified under subsection (6)(n)1 of this Rule; P COS: The sanitizer compartment was made and the cleaned dishes were set inside the chlorine sanitizer to be sanitized for 10 seconds.

Proper cooling time and temperature — Inspector Note: Observed around 20 tamales, approximately 10 pounds of fried pork, and approximately 8 pounds of chicken cooling on the counter well after 6 hours. Cook stated that the food was cooked at 11:30 pm the previous night and then set on the counter to cool. (See temperature for temperatures) CA: 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P COS: The foods were discarded.