EL MICHOACANO RESTAURANT

Tags are being thrown into a plastic container and not being kept in chronological order of when they were sold. [CA] The identity of the source of shell stock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date or dates the shell stock are sold or served.

Hood system that was impounded seems to be in use. The grill is currently turned on at the time of inspection. Facility is not allowed to use grill/hood system until it is approved by the department and Building department. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Remove grill from under the hood system to insure that equipment is not being used. Failure to comply may result in enforcement action.

Personal cell phones noted around the kitchen area at the time of inspection. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Multiple flies noted within the kitchen area and the small room where drinks are made. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Work with pest control to install blue lights around the facility.

1. PHFs within prep table next to the cook line were measured between 48-49*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having the unit serviced. 2. Cheese within ice bath was measured at 50*F at the time of inspection. Ice is not directly touching the container all around. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Mold like substance is growing within the ice machine and directly dripping into the ice. [CA] Clean/sanitize the ice machine per manufactures specifications. Dispose of ice within ice machine. [SA] Ice will be disposed of properly.

All hand wash station within the prep areas have issues at the time of inspection. Either blocked or missing soap inside of dispenser. [CA] Hand washing facility shall be clean, unobstructed, accessible, and fully stocked at all times. [COS] Equipment was moved away from hand wash stations and re-stocked.

Shelled eggs were measured at 61*F at the time of inspection. Per PIC, they have been out since 8AM when shift started. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All the shelled eggs within container were VCD.

Sanitizer within the dish washer was measured at 0PPM at the time of inspection. Active ware-washing has been taken place, dishes inside of dish washer. Per PIC, sanitizer was changed out yesterday at night. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. [SA] All dishes must be re-washed within the 3-compartment sink on site (wash, rinse, sanitize).

Hand wash station next to the ice machine is blocked with multiple wiping cloths at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times.

Sanitizer next to cashier station was measured at 200PPM of chlorine at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] PIC changed sanitizer bucket and added fresh chemicals; re-measured at 100PPM.