Los Campesinos Bar & Grill

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

Special requirements. fish. freezing of fish, parasite destruction. raw, raw-marinated, partially cooked, or marinated-partially cooked fish other than molluscan shellfish that are intended for consumption in their raw form not frozen as specified under section 20-21.03(b)(08) of this code before service or sale in ready to eat form. this subsection does not apply to [01] molluscan shellfish. [02] scallop product consisting only of the shucked adductor muscle. [03] tuna of the species thunnus alalunga, thunnus albacares (yellowfin tuna), thunnus atlanticus, thunnus maccoyii (bluefin tuna, southern), thunnus obesus (bigeye tuna), or thunnus thynnus (bluefin tuna, northern). [04] aquacultured fish, such as but not limited to salmon, carp, channel catfish, trout, and tilapia, that if raised in open water, are raised in net-pens; or are raised in land-based operations such as ponds or tanks and are fed formulated feed such as pellets that contain no live parasites infective to the aquacultured fish. [05] fish eggs that have been removed from the skein and rinsed as specified in tfer 228.72(a)(02).

Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”. (corrected on site)

Temperature measuring device, food. no temperature measuring device provided to assure attainment / maintenance of proper internal / holding refrigerated temperature of time/temperature controlled for safety (tcs) food.

Materials; general. all equipment and utensils not maintained in good repair.

Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.

Hand-washing sink supplies. hand-washing sink or group of adjacent hand-washing sinks not provided with individual, disposable towels / a continuous towel system that supplies the user with a clean towel / a hand-drying device providing heated air or a hand-drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.

Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.

Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.