Miriam's Tipico and Fried Chicken

Inspector notes: The door to the toilet room is not self-closing.

Inspector notes: 1. Tortas de carne and chile rellenos over ice and water in hot holding unit were observed at 87 and 70 degrees Fahrenheit. Per PIC, foods were placed on service line this morning. PIC informed to cease placements of these foods over ice in hot holding unit. Food was placed into walk-in cooler to blast chill. 2. Flans in dessert case were observed at 54 and 55 degrees Fahrenheit. Per PIC, food was placed into cooler yesterday. Flans were voluntarily disposed of. Dessert case was observed at an ambient of 61 degrees Fahrenheit. Unit was taken out of service to hold foods that require refrigeration. 3. Various foods in the salad unit were observed at 54-58. Per PIC, all foods in the unit were placed this morning around 8 AM. All foods were placed with ice and/or moved into the walk-in cooler. Salad unit was observed at an ambient temperature of 58 degrees Fahrenheit. Unit was taken out of service to hold foods that require refrigeration.

Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.

Inspector notes: Food debris and soiled rags were observed in the hand-washing sink in kitchen. A hand-washing sink must not be used for purposes other than hand washing.

Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: Employees' clothing or other personal belongings were observed stored in the service line and kitchen areas. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.

Inspector notes: Bus bins of food were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor. PIC informed.

Inspector notes: Salad bar unit and dessert display case were observed in poor repair during time of inspection.

Inspector notes: The non-food contact surfaces of the speed racks in the walk-in cooler and bottom of prep table shelving have an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: The doors to the toilet room is not self-closing.

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.

Inspector notes: The non-food contact surfaces of the dry racks, shelves and prep-tables have an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: An employee was observed touching ready to eat food tortillas with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Food items were voluntarily disposed of.

Inspector notes: Meat cakes, chicken, enchiladas, were observed held between 72-88 degrees Fahrenheit at the steam table. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Food items were reheated at the time of the inspection.

Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.

Inspector notes: The ice scoop is stored with the handle down inside ice machine between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.

Inspector notes: There was standing water in the blender which was stored as clean. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining. Blender was washed, rinsed, and sanitized during inspection.

Inspector notes: The cutting boards in the kitchen and service area are very scratched and scored. 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 are not capable of being resurfaced.

Inspector notes: The non-food contact surfaces of the fans at the 2-door reach-in (beverage unit) AC vents, salad preparation unit have an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: The floor under the ice machine is in poor repair. The physical facilities must be maintained in good repair.