El Tapatio Mexican Restaurant - Inspection Report

Inspection Information:

Definition of critical and non critical violations

Violations:

Code	Observation / Corrective Action
0470	Critical Repeat Raw foods of animal origin (eggs) stored over ready-to-eat (RTE) food (tomatoes) in the rear 4-door refrigeration unit. Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
0830	Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition. Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
1770 A	Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: Meat slicer. Owner stated that this was for personal use, but needs to be labeled as such and not be out in regular prep area. Clean and sanitize these surfaces for food contact.
1770 C	Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the inside handles of refrigerators and freezers. Maintain nonfood-contact surfaces of equipment clean.
3020	Repeat Soap was not provided at the hand washing lavatory in the back area by the large refrigerators. Towels need to be readily available, too. Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
3045	A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees; both of the bathrooms need signage for handwashing. Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

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