Taqueria El Paisa, 1715 Fort Street, Lincoln Park, MI 48146 - inspection findings and violations

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Business Info

Restaurant name: TAQUERIA EL PAISA
Address: 1715 Fort Street, Lincoln Park, MI 48146
Permit #: F15-067
Non-smoking facility: Yes
Last inspection: 06/23/2015
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Inspection findings

Inspection date

Type
  • Critical: Cooling
    Comment:
    Observed no improper cooling. Corrected
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Cooling Methods
    Comment:
    Observed ice baths used to cool foods. Corrected
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    Observed can opener and bottom of freezer clean. Corrected
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Packaged and Unpackaged Food -
    Comment:
    Observed no cross contamination in coolers. Corrected
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Observed all hot food held above 135 degrees. Corrected
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Observed all food held under 41 degrees in coolers. Corrected
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Preventing Contamination from
    Comment:
    Observed gloves used for ready to eat foods. Corrected
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    Observed no outdated food. Corrected
    General violation description:
    3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
  • Critical: Safe, Unadulterated, and Hones
    Comment:
    Observed no leak on walk in cooler. Corrected
    General violation description:
    3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under  3-601.12, honestly presented.
  • Critical: When to Wash
    Comment:
    Observed proper hand washing at correct times. Corrected
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Effectiveness
    Comment:
    Observed hats worn when preparing food. Corrected
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
 06/23/2015Follow-up
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Problems:
    From 70 degrees f to 41 degrees F for more than 4 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    Observed refried beans made yesterday at 50 degrees in large bus tub in walk in cooler. Discard. Potentially hazardous foods must be cooled from 135 degrees to 70 degrees in 2 hours or less and from 135 degrees to 41 degrees or less in 4 hours or less. Monitor food in cooling process with thermometers. Correct immediately,
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly In large container Bus tub
    Corrections:
    Utilize long, shallow pans.
    Comment:
    Observed refried beans, rice and other potentially hazardous foods cooling in walk in cooler and on cook line metal rack in large bus tubs. Use shallow pans, ice baths, ice paddles with stirring, or combination of methods to cool foods rapidly. Correct immediately,
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment reach-in cooler interior
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed bottom of reach in 1 door freezer with excess water on bottom. Observed can opener blade soiled. Observed utensil holder in prep area soiled. Food contact surfaces must be clean and sanitized. Clean and sanitize these areas. Correct immediately,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    Observed raw beef stored on top of salsa container in walk in cooler. Observed raw chicken stored next to limes in walk in cooler. Observed raw fish stored over sauce in walk in cooler. Store raw animal products below and away from ready to eat foods. Correct immediately,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    Observed brown rice at 124 degrees in two pans stored on top cook line area near hood filters. Discard Potentially hazardous foods must held at above 135 degrees at all times. Correct immediately,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed beef tripe at 48 degrees in standing water at 3 compartment sink. Discard. Potentially hazardous food must be held at or below 41 degrees at all times. Correct immediately,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    Observed employee touching ready to eat tomatoes with bare hands. Employees must use gloves, tongs, or deli tissue when handling ready to eat foods. Correct immediately,
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    Ready to eat, potentially hazardous food(s) package
    Problems:
    Not marked with a consume by date
    Corrections:
    Discard.
    Comment:
    Observed over 7 cartons of eggs dated June 2nd. Discard. Monitor dates on food. Discard outdated food. Correct immediately,
    General violation description:
    3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
  • Critical: Safe, Unadulterated, and Hones
    Items:
    Food
    Problems:
    Not protected From contamination
    Corrections:
    Protect against contamination
    Comment:
    Observed walk in cooler condenser leaking in many places on food containers. Food must be protected from contamination. Fix leaks on walk in cooler condenser at do not store food under leaks. Correct immediately,
    General violation description:
    3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under  3-601.12, honestly presented.
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    Observed employees not washing hands prior to glove use. Employees must use wash hands before putting on gloves. Correct immediately,
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Effectiveness
    Items:
    Hair restraint
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    Observed employees preparing food without a hat or hair net. All employees preparing food must wear a hat or hair net. Correct immediately,
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
  • Food Storage Containers, Ident
    Items:
    Food item(s)
    Problems:
    Not identified
    Corrections:
    Label containers with common name.
    Comment:
    Observed bulk food containers not labeled in storage areas. Label all bulk food with a common name to prevent mis use. Correct immediately
    General violation description:
    3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
  • Good Repair and Proper Adjustm
    Items:
    Equipment components seals
    Problems:
    In poor repair Broken
    Corrections:
    Repair/replace.
    Comment:
    Observed broken and torn door seals on 1 door coke cooler on cook line. Replace. Door seals must be good condition. Equipment must be maintained in good working order. Correct immediately
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding light shield(s)
    Problems:
    Not provided In walk in cooler
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Observed no light shield on light in walk in cooler. Provide light shield for light bulb in walk in cooler to help protect against physical contamination. Correct immediately
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Miscellaneous Sources of Conta
    Items:
    Food
    Problems:
    Not protected From contamination
    Corrections:
    Protect against contamination
    Comment:
    Observed raw tripe being thawed in un air gapped section of 3 compartment sink. Use air gapped section of 3 compartment sink to thaw or prepare food. Food must be protected. Correct immediately
    General violation description:
    3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
  • Thawing
    Items:
    Frozen food(s) for thawing
    Problems:
    Stored in water That is above 70 degrees f
    Corrections:
    Use cool, running water with enough flow to remove particles.
    Comment:
    Observed beef trip cooling in standing water at 3 compartment sink. Food must be thawed in cooler, as part of cooking process, or submerged under cold running water. Correct immediately
    General violation description:
    3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
 06/12/2015Routine

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