POLITAN ROW - TACO EL KOHUICH

In-use utensils: properly stored — Inspector Note: Observed the ice scoop stored directly in the ice during the inspection. The person in charge removed the scoop from the ice and stored it in a clean, designated location. CA: (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, 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, such as bins of sugar, flour, or cinnamon; 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 specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 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, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS:The person in charge removed the ice scoop from the ice and stored it in a clean, designated location.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed a single-use container with no handle being used to scoop cooked long-grain rice. CA:(1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS: The single-use container was removed and replaced with an approved utensil during the inspection.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed foil lining the shelves inside the prep-top cooler during the inspection. CA:(1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Advised the person in charge to remove the foil and maintain the shelves as smooth, durable, nonabsorbent, and easily cleanable surfaces.

Food obtained from approved source — Inspector Note: Source. Compliance with Food Law. Food shall be obtained from sources that comply with law. Food prepared in a private home or received from a consumer may not be used or offered for human consumption in a food service establishment. Observed chicken tamales prepared in a private home. As per PIC , three chicken tamales observed in steam well for customer consumption was prepared at owners home and brought to establishment for sale to customers. COS: Food items were discarded and PIC was advise to purchase tamales from an approved source or prepare at establishment.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Equipment Food-Contact Surfaces and Utensils. Equipment Food-Contact Surfaces and Utensils. Equipment food-contact surfaces and utensils shall be cleaned and maintained between uses. Observed raw shrimp being cleaned in vegetable prep sink in the food prep area. COS: PIC was advised to have food worker remove shrimp and wash, rinse and sanitize vegetable sink and to use vegetable sink for fruit and vegetable prep only.