LA MICHOACANA RESTAURANT – RESTAURANT INSPECTION REPORT
July 27, 2022
18. Proper cooling time and temperatures: Observed cooked shrimp in bottom of makeup unit at 75F. Also observed rice and beans cooling on racks at 72-85F. Per person in charge, shrimp had been cooked approximately 3 hours earlier, and rice and beans had been cooked approximately 1.5 hours earlier. All time and temperature controlled for safety foods must be cooled from 135F to 70F within 2 hours and from 70F to 41F or below within another 4 hours to prevent the growth of bacteria. Shrimp was discarded during inspection. Rice and beans were moved to the freezer and remeasured at 68F 30 minutes later – corrected on site.
20. Proper cold holding temperatures: Observed multiple items in walk-in refrigerator measuring 44F-45F: beef, chorizo, birria, menudo, cabeza, chicken, chile relleno, pork enchiladas, pork tamales, rice, and beans. All time and temperature controlled for safety foods must be kept at 41F or below to prevent the growth of bacteria. Per person in charge, temperatures had been taken the day before and foods were at 40F, but temperatures had not been taken the day of this inspection. Inspector was unable to determine how long foods had been out of safe temperature. Items were discarded during the inspection and the unit was turned down – corrected on site.
25a. Poisonous or toxic chemicals properly identified, stored, and used : Observed sanitizer bucket used for wiping food contact surfaces with bleach solution measuring greater than 200ppm. Bleach solution used for food contact surfaces must be kept between 50-100ppm to prevent possible chemical contamination. Solution was remade during inspection and tested at 50ppm – corrected on site.
45. Food and non-food contact surfaces cleanable, properly designed, constructed, and used: Observed multiple time and temperature controlled for safety (TCS) food items in walk-in refrigerator measuring above 41F. These items must be kept at 41F and below to prevent the growth of bacteria. Repair/replace unit and do not use for TCS foods until it has been shown to keep foods at 41F and below. Unit was turned down and person in charge contacted a repair technician during the inspection.
50. Physical facilities installed, maintained, and clean: Observed buildup of food debris on walls throughout the kitchen, in the walk-in refrigerator, on the rack used for cooling rice and beans, and in cabinet underneath microwaves. Clean these areas to prevent the attraction of pests.
1. Demonstration of Knowledge/Active Managerial Control: PIC (Ricardo Higareda) was not on site at the start of inspection. PIC was called by facility and requested to supervise the health inspection.
A CFPM must remain on site at all times of operation. PIC has 2 additional staff with certifications but they are not posted at the location. Post all certifications at the facility for review by Health, and ensure a certified PIC is on site at all times.
37. Contamination prevented during food preparation, storage and display: Observed food items stored next to handwashing sink without a splash guard present. To prevent contamination of food with dirty waste water, food should not be stored next to a hand sink without proper splash guards in place, or install a splash guard to protect the food from waste water contamination.
Food item relocated at time of handwashing.
8a. Handwashing sinks accessible; conveniently located: Observed used paper towel stored in handwashing sink. All handwashing sinks must be accessible for proper handwashing procedures at all times. Additional handwashing sink provided at other end of kitchen.
1. Demonstration of Knowledge/Active Managerial Control: Facility must certify CFPMs as specified in routine inspection. Link to WCHD webpage with certification
information emailed to operator.
2. Communicable Diseases: Knowledge, responsibilities, reporting: Facility is in process of making employee health policy and public vomiting/diarrhea clean-up procedures
usable to all staff. This must be implemented by 7/1/2020.
45. Food and non-food contact surfaces cleanable, properly designed, constructed, and used: Floors in kitchen must be resurfaced to be smooth, sealed, durable, and cleanable. This must be
completed by 7/1/2020.
13c. Food protected from environmental contamination: Observed food stored uncovered in reach-in cooler on line that has standing water, active leak, significant food debris, and visible growth. All food must be protected from contamination, and cannot be stored in coolers that are actively leaking and growing mold. All food removed from cooler and cooler cleaned- COS.
14. Food-contact surfaces: frequency of cleaning and sanitizing; protected from environmental contamination: Observed skewers used as tortilla flippers visibly soiled and stored in dirty container- items voluntarily discarded. Any items that are used for food contact (utensils, plates, etc.) must be clean and sanitized. Facility cannot re-use these items without washing them. Ensure food contact items are washed, rinsed, and sanitized after use, and not placed in dirty containers that will contaminate them. COS.
1. Demonstration of Knowledge/Active Managerial Control: Facility has no Certified Food Protection Managers (CFPMs)- both CFPMs expired in November 2019. Facility must re-certify expired CFPMs and certify enough additional CFPMs to have one onsite during all hours of operation. Facility is open 24 hours per day. Facility must obtain new CFPMs within 30 days (by 3/1/2020).
20. Proper cold holding temperatures: Observed beef cooked yesterday (1/30) at 48F- product voluntarily discarded. All cold held products must be held at 41F or below to prevent bacteria growth, and products cannot be placed in cold holding if they are cooled incorrectly. COS.
Observed good cooling procedures for other products.
21a. Proper date marking and disposition: Observed several items in walk-in cooler missing date marks. This is a repeat violation. All ready-to-eat, potentially hazardous food products that are held for more than 24 hours must be clearly date marked. All products subject to date marking must be discarded after 7 days. Products that require date marking include: tamales, cooked chicken, cooked rice and beans, quick-pickle carrots and peppers, and cooked shrimp. Any products that are missing a required date mark at re-inspection will be discarded. COS.
2. Communicable Diseases: Knowledge, responsibilities, reporting : Facility must develop employee health policy and public vomiting/diarrhea clean-up procedures and maintain them onsite for WCHD review. All employees must be trained on both policies. Templates emailed to operator.
41. In-use utensils: properly stored: Observed in-use spoons for avocado stored in room temperature water. Discontinue this practice. All in-use utensils must be stored in one of the following ways: (1) on a clean dry surface and then washed every 4 hours (2) in running water (3) in water >135F or (4) in the food product with the handle facing out.
Observed several scoops stored with the handle touching the product. Ensure all handled scoops are stored with the handle out of the product to prevent contamination.
45. Food and non-food contact surfaces cleanable, properly designed, constructed, and used: Observed concrete floors in kitchen significantly worn and no longer smooth. The finish on the floor in the kitchen has completely worn away, and must be replaced. These floors must be refinished to be smooth, sealed, durable, and easily cleanable.
51. Adequate ventilation and lighting; designated areas used: Observed two lights in kitchen missing covers. All light fixtures must have covers or use shatter proof bulbs.
6. Hands clean and properly washed: Observed employee handle floor sink basket to empty into trash and then change gloves to begin handling food without washing hands. Employees must wash hands after handling trash or wastewater to prevent contamination. COS.
21a. Proper date marking and disposition: Repeat violation discussed with person in charge at the previous inspection.: Inconsistent date marking observed throughout walk in. Foods that are time and temperature controlled for safety must be date marked in a manner to facilitate use or discard within 7 days from date of preparation and or opening commercial packaging.
50. Physical facilities installed, maintained, and clean: Repeat violation: Tile in front of the employee entrance to the kitchen is broken and or missing. Repair or replace tile to be smooth and easily cleanable. Facility has 7 days from date of inspection to repair or replace and reinspection is required. Failure to repair may result in 2nd reinspection and a fee assessed.
13a. Separating raw animal foods from raw or cooked RTE foods: Observed raw shell eggs stored over ready to eat foods. Person in charge moved eggs to bottom of reach in.
21a. Proper date marking and disposition: observed inconsistent date marking in walk in cooler. Potentially hazardous foods must be date marked to facilitate use or discard on or before 7 days of preparation and or opening the commercial packaging to prevent the growth of bacteria (listeria).
32. Proper cooling methods used; adequate equipment for temperature control: Observed several food items that were just prepared for the day cooling in walkin. Some items were cooling on speed racks. Some items were cooling in thick quantities that without inspector intervention would likely not be compliant with the time temperature parameter requirements of Health. Items placed in ice bath.
50. Physical facilities installed, maintained, and clean: Carpet in dining area is visibly unclean. Carpet must be cleaned or repaired to be visibly clean. Also, the tile in front of the employee entrance to the kitchen is broken and or missing. Repair or replace tile to be smooth and easily cleanable. Repair or replacement must be done within 45 days from date of inspection.
37. Contamination prevented during food preparation, storage and display: Observed metal can opened and stored in R/I cooler, item discarded. To prevent contamination all caned items should be emptied into approved storage containers when storing in cooler.
50. Physical facilities installed, maintained, and clean: Observed back door with light showing on bottom and top of door. to prevent pests from entering the kitchen the back door must be repaired with weather stripping and a door sweep.
22. Consumer advisory provided if required: Consumer advisory for eggs & Ceviche should state: “Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.”
32. Proper cooling methods used; adequate equipment for temperature control: Over filling pans of cooling products. Moved products to shallow pans. Corrected.
45. Food and non-food contact surfaces cleanable, properly designed, constructed, and used: Door broken on reach-In unit. Repair door.
50. Physical facilities installed, maintained, and clean: Newly painted floor coming up. Repaint floors.
50. Physical facilities installed, maintained, and clean: Certain areas in kitchen area need a second coat of floor sealant.
20. Proper cold holding temperatures: Cold holding unit holding at 45F. all potentially hazardous food voluntary discarded. Repair unit. Corrected.
22. Consumer advisory provided if required: No alcohol advisory. obtain and post alcohol advisory.
30. Sewage and wastewater properly disposed; availability of toilet facilities: Floor drain under dish washer full of food debris. Corrected at time of inspection.
45. Food and non-food contact surfaces cleanable, properly designed, constructed, and used: Cutting boards observed with deep groves. resurface or replace cutting boards.
50. Physical facilities installed, maintained, and clean: Floor sealant in kitchen area has worn away. Reseal kitchen floors to create a smooth and easily cleanable surface.
51. Adequate ventilation and lighting; designated areas used: Light not properly shielded. Shield light.
22. Consumer advisory provided if required: No alcohol advisory posted. Obtain and post alcohol advisory.
35. Thermometers provided and accurate: Reach-In missing thermometer. Corrected at time of inspection.
37. Contamination prevented during food preparation, storage and display: Food item stored on broken rack close to the ground. all food must be stored at least 6″ off the ground.
45. Food and non-food contact surfaces cleanable, properly designed, constructed, and used: Broken rack in walk-In cooler. Repair racks.
50. Physical facilities installed, maintained, and clean: Sealant on kitchen floor has worn away. Re-seal kitchen floor.
PASS – Insp Completed
NO VIOLATION
July 22, 2022
COND – Insp Scheduled
Feb. 19, 2021
PASS – Insp Completed
A CFPM must remain on site at all times of operation. PIC has 2 additional staff with certifications but they are not posted at the location. Post all certifications at the facility for review by Health, and ensure a certified PIC is on site at all times.
Food item relocated at time of handwashing.
Feb. 5, 2020
PASS – Insp Completed
information emailed to operator.
usable to all staff. This must be implemented by 7/1/2020.
completed by 7/1/2020.
Jan. 31, 2020
COND – Insp Scheduled
Observed spices stored uncovered on counter for customer self service. These spices must be stored in covered container to prevent contamination.
Observed good cooling procedures for other products.
Observed several scoops stored with the handle touching the product. Ensure all handled scoops are stored with the handle out of the product to prevent contamination.
Nov. 4, 2019
PASS – Insp Completed
NO VIOLATION
Oct. 28, 2019
COND – Insp Scheduled
May 6, 2019
PASS – Insp Completed
Nov. 26, 2018
PASS – Insp Completed
Oct. 9, 2018
PASS – Insp Completed
July 6, 2018
PASS – Insp Completed
June 25, 2018
COND – Insp Scheduled
Sept. 15, 2017
PASS – Insp Completed