La Cocina De Camelia Mexican Restaurant

Inspector notes: Observed a sealed container of frozen meat in a pan stored inside the hand sink in the main kitchen. CA: Advised PIC a handwashing facility may not be used for purposes other than handwashing. COS: PIC removed the frozen meat and placed it inside the reach-in cooler during time of inspection

Inspector notes: Observed raw fish and raw chicken stored inside the 2-door reach-in cooler without lids and 1 container of cooked potato taquitos stored inside the reach-in freezer without a lid and a container of cooked rice stored inside the prep top cooler without a lid . CA: Advised PIC Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC covered all food items during time of inspection

Inspector notes: Observed several portioned containers of chicken stock cooling at room temperature. CA: Advised PIC 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipme...

Inspector notes: Observed a container of frozen raw meat thawing inside the hand sink. CA: Advised PIC Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below. COS: PIC placed the raw meat inside the reach-in cooler to continue thawing

Inspector notes: Observed several wet wiping cloths stored underneath the grill, and on top of bulk containers unclean. CA: Advised PIC Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC discarded heavily stained wiping cloths and placed other inside the sanitizer bucket

Inspector notes: Observed bowls used as scoops stored inside bulk containers of seasoning in direct contact. CA: Advised PIC During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:.in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS: PIC removed all bowels during time of inspection

Inspector notes: Observed a farmers market bag hot holding cooked rice on the steam table. CA: Advised PIC Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS: PIC discarded bag of rice

Inspector notes: Observed several small cutting boards with heavy black stains. CA: Advised PIC surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.