El Rocio Mexican Resturant

Contamination prevented during food preparation, storage, display — Inspector Note: Observed large containers holding tortilla chips left uncovered behind bar counter and on shelf in dry storage area in kitchen. CA: Operator covered containers with lids during inspection. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (ii) Where it is not exposed to splash, dust, or other contamination

Nonfood-contact surfaces clean — Inspector Note: Observed hood filters heavily soiled at cook line in kitchen. Observed reach in freezer shelving heavily soiled with food debris in kitchen. CA: Operator instructed to properly clean/disinfect non food contact surfaces to prevent accumulation of debris. Must correct within 10 days. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Personal cleanliness — Inspector Note: Observed cook wearing a bracelet his hands/arms while preparing food. COS: Cook removed the bracelet from his arm. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Washing fruits and vegetables — Inspector Note: The facility has only one prep sink. The fruit/vegetable sink being used for rinsing raw animal foods. CA - I instructed the manager that the prep sink shall be for washing fruit/vegetables only. The raw meats can be washed in the 4th compartment of the 4 compartment dish sink. 511-6-1.04(4)(g) - Washing Fruits & Vegetables (Pf) (g) Washing Fruits and Vegetables. 1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

In-use utensils: properly stored — Inspector Note: Observed in-use utensil (ice scoop and cooking utensils stored in unclean water at or above 135 degrees Fahrenheit. COS - Manager remove the in use utensils for the standing water and placed them in a clean dry container. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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).

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Equipment and/or utensils are not being air-dried or adequately drained after cleaning and sanitizing them before using them in contact with food. COS - Manager remove the wet food containers and place them at the 4 compartment sink. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Hot and cold water available; adequate pressure — Inspector Note: Observed hot water shut off at handwash sink at bar. COS - Manager had employee turn on the hot water at the hand sink. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Physical facilities installed, maintained, and clean — Inspector Note: Observed wooden shelving inside the dry storage area is not smooth and easily cleanable. CA. - Seal or paint all raw wood in the dry storage area.

Insects, rodents, and animals not present — Inspector Note: Observed outer openings at the bottom of both rear doors not protected and vermin and/or environmental cross-contamination present. CA - Owner shall repair the bottom of both doors within 7 days. 11-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings;