EL PATRON MEXICAN RESTAURANT VII health score and inspection history

6-303.11(A) Provide at least 10 foot candles of light at 30 inches from floor in WI refrigeration units, dry food storage areas, and in other areas and rooms during periods of cleaning.// Light out in storage area.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles and vent covers.

Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.// Employee cell phone in bar area.

Store raw animal products below and away from produce and ready to eat foods. (preventive)// Raw chicken stored next to produce.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths stored on counters.

Allow utensils to air dry before stacking.// Wet stacking of metal hotel pans.

Store single service and single-use articles at least 6 inches above the floor.// Single services boxes stored on floor.

Allow utensils to air dry before stacking.// Wet stacking of plastic cups and plastic hotel pans.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.// Light of in food prep area.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles and vent covers.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths stored on counters.

Allow utensils to air dry before stacking.// Wet stacking of plastic cups.

Keep dumpster doors and lids closed.// Dumpster door open at time of inspection.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles and vent covers.

(A)(2) Maintain TCS food at 41 F or below.// The following TCS foods were out of temperature: Cut tomato's, cut green peppers, and cut white onions at 54F. COS, Moved to WI cooler for rapid chill. Shrimp 64F, block mozzarella cheese 61F, mojarra/tilapia 61F, birria 49F, pastor/pork 49F, Steak 49F, salsa enchilada 47F, parrillada salsa 47F. COS, voluntarily discarded.