PURO MICHOACAN RESTAURANT

Facility sells aguachile and ceviche. No consumer advisory provided on menu. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

Chlorine sanitizer measured above 200ppm in the 3 comp sink. [CA] Maintain chlorine sanitizer solution for manual warewashing at 100 ppm. [COS] Remeasured at 100ppm.

Accumulation of food debris and dust observed within refrigeration units and on floors behind equipment. [CA] Routinely clean and sanitize nonfood-contact areas to prevent build up.

1) Multiple holes observed in downstairs/basement ceiling. 2) Concrete floors in downstairs/basement area. Open bulk food containers stored downstairs. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Ceilings of all rooms where non-prepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

Prep sink drain pipe extends into floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an air gap into a floor sink or other approved type of receptor.

In the walk in cooler, cooked rice observed cooling in a deep metal container. (53F) [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

Multiple wet wiping cloths found stored on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine).

Back screen door observed propped open. Gap under door is greater than 1/4 inch. Damaged mesh material observed on door, creating gaps larger than 1/4 inch. [CA] Repair or replace screen door. Eliminate gaps greater than 1/4" to prevent the entrance and harborage of vermin.

Ice scoop stored directly on ice machine. [CA] Properly store utensils and equipment in a clean and sanitary manner.

FOUND A WIPING CLOTHS STORED ON THE FOOD PREPARATION AREA IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.

FOUND SPIDERWEBS ON THE CEILING IN THE BASEMENT NEAR THE WINDOW. [CA] REMOVE THE SPIDERWEBS. FOUND A FEW HOLES ON THE WALLS IN THE BASEMENT AND NEAR THE STAIR TO THE BASEMENT. [CA] SEAL ALL HOLES. FOUND CHIPPING PAINT ON THE CEILING IN THE BASEMENT. [CA] REPAIR THE CEILING.

FOUND A FEW PURSES AND JACKETS STORED ON THE DRY STORAGE SHELVES IN THE BASEMENT. FOUND A BOX WITH TYLENOL STORED ON A SHELF NEAR THE KITCHEN. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. FOUND SEVERAL BOXES STORED ON THE FLOOR NEAR THE WALK IN COOLER IN THE BASEMENT. [CA] REMOVE BOXES TO CLEAR THE FLOOR FOR CLEANING.

FOUND ALUMINUM PAPER LINING THE SHELVES NEAR THE KITCHEN. [CA] DO NOT LINE THE SHELVES WITH ALUMINUM PAPER.

FOUND THE SLICED TOMATO AT 49F, THE CHEESE AT 48F AT THE SERVICE REFRIGERATOR. [CA] KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW.

FOUND BEEF UNCOVERED IN THE REACH IN FREEZER. FOUND SEVERAL TRAYS WITH FOOD UNCOVERED IN THE WALK IN COOLER. [CA] COVER FOOD.

FOUND FOOD DEBRIS ON THE INSIDE OF THE REACH IN FREEZER NEAR THE FOOD PREP SINK. [CA] CLEAN THE REACH IN FREEZER MORE OFTEN. FOUND THE DRY STORAGE SHELVES IN THE BASEMENT WITH FOOD DEBRIS AND GREASE. [CA] CLEAN THE SHELVES MORE OFTEN.

FOUND THE TOMATO SLICER WITH EXCESSIVE ACCUMULATED FOOD DEBRIS. [CA] CLEAN AND SANITIZER THIS FOOD EQUIPMENT. COS

FOUND A PLASTIC BOWL BEING USED TO SCOOP THE SUGAR FROM THE WORKING CONTAINER IN THE BASEMENT. [CA] USE FOOD GRADE WASHABLE SCOOPS WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.

1- Bulk food containers stored open with missing lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 2- Food storage area in the basement downstairs is cluttered and food is stored near other dusty utensils and equipments and on the floor [CA] Adequate and suitable space shall be provided for the storage of food, maintain storage area clean and dry to prevent contamination.

Raw shrimp stored directly above cooked potatoes inside the walk in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Facility has structural issues, floor walls and ceiling in the basement that is used for food storage and food prep is deteriorated, with gaps in the structure. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. [CA] Walls and/or floors in food preparation area shall be kept clean.

Chlorine test strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Refrigerators handles are not clean to sight and touch. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Chlorine solution concentration at the 3-comp sink was measured at 50ppm. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium.

Shrimp broth cooling in plastic containers. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal.

Raw meats, raw chicken and cooked chicken were being thawed at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Dead cockroach trapped on glue board near the 3-compartment sink downstairs. [CA] Clean and sanitize area of dead cockroaches or old droppings.