EMILIO'S PRODUCE

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY TO MAINTAIN PROPER TEMPERATURE:FOUND WALK IN COOLER AT IMPROPER TEMPERTURE OF 60F AT TIME OF COMPLAINT INVESTIGATION.CITATION ISSUED 7-38-005(a)CRITICAL.INSTRUCTED OWNER TO REPAIR SAID COOLER TO MAINTAIN 40F OR BELOW AT ALL TIMES.MEANWHILE COOLER IS TAGGED AND CAN NOT BE USED FOR STORAGE OR DISPLAY OF POTENTIALLY HAZARDOUS FOODS. OWNER HAS OTHER COOLER THAT WASMAINTAINING PROPER TEMPERATURE OF 38.9F.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. OBSERVED IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS :THIRTEEN WHOLE CHICKEN(52pds)AT $6.00EACH,($78.00),TEMP.60.3F,TWO(2)8.5pds. OF BEEF($51.00)AT 61.7F,THREE(3)9pds BAGS OF HAM WITH SKIN ON ($105.00)AT 61.4F,FORTY POUNDS(40pds)OF BONELESS/SKINLESS CHICKEN THIGHS ($52.00)AT 62.8F,AND SIX(6)PACKETS OF HOT DOGS($6.00)AT 64.2F IN WALK IN COOLER WITH GREENISH SLIMMY SUBSTANCE GROWING ON MOST OF THEM DURING INVESTIGATION.CITATION ISSUED 7-38-005(a) CRITICAL.INSTRUCTED OWNER TO DISCARD ABOVE SAID FOODS,HE VOLUNTARILY DISCARDED AND DENATURED WITH SANITIZER CDI.ALSO TO MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES TO PREVENT SPOILAGE AND DECAY.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST DEFROST EXCESSIVE ICE BUILDUP ON REACH IN FREEZER, REMOVE FOOD SCRAPPER BETWEEN WALLS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: TABLES, VENT IN TOILET, AND THREE COMPARTMENT SINK AND MOP SINK NEEDS CLEANING.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER THREE COMPARTMENT AND FLOORS UNDER TABLE AT REAR STORAGE AREA NEEDS CLEANING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR WATER DAMAGED CEILING TILES AND CEILING TILES WITH OPENING AT STOVE AND AT REAR PREP AND STORAGE AREAS.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: MUST PROVIDE BUCKET CONTAINERS WITH SANITIZER (BLEACH) FOR WIPE CLOTHES. HANGING ALL OVER PREP AREAS FOR WIPING DOWN PREP TABLES, CUTTING BOARDS, ETC. DURING OPERATIONS

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ORGANIZE CLUTTER UNDER TABLE AT REAR STORAGE AREAS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED FOOD SERVICE EMPLOYEE HANDLING FOODS WITHOUT HAIR RESTRAINT. INSTRUCTED MUST HAVE HAIR RESTRAINT ON WHILE FOODS BEING HANDLED