El Paso health inspectors cited two restaurants for over 35 health violations from Aug. 19-23. The violations ranged from a cook who did not wash their hands before returning to work and the presence of insects to dirty cutting boards and can opener blades.
A score of 70 or above is passing. A score of 60 or below will initiate the closure of the establishment.
An inspection conducted on any given day may not represent the establishment’s overall, long-term conditions. Restaurants that fail inspections are given an opportunity to address the violations for reinspection.
Restaurants cited for violations
Lin’s Grand Buffet location.
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Linda Michoacana location
20 violations, Lin’s Gran Buffet at 1921 Zaragoza Road
The following inspection was conducted on Aug. 21, and the restaurant was given a 68 inspection score.
TCS Food Cold Holding: Must be held at 41°F or below. (Cut cantaloupe and watermelon at 59°F.)Food Contact Surfaces: Must be clean to sight and touch. (Note: Cutting boards and can opener blade are dirty.)Handwashing: Food employees must wash their hands according to law. (Cook did not wash hands before returning to work.)Food Protection Management Certification: At least one person must obtain certification within 30 days and be present at all times.Employee Food Handlers Certification: Must be available for inspection.Food Handler Certificate: Employees’ food handler certificates must be kept on hand for inspection.TCS Food Dating: Ready-to-eat TCS food must be clearly dated with use-by dates. (Note: Shrimp in the upright refrigerator.)Thermometers: Must provide at least one thermometer for all equipment.Hand Wash Stations: Must be used for hand washing purposes only.Utensils: Broken plastic containers and cracked utensils at the buffet must be replaced. Food contact surfaces must be in good repair.Insect Control: Fly traps must be removed, and insects eliminated.Employee Drinks: Employees must drink only in designated areas.Wiping Cloths: Must be kept in sanitizer buckets when not in use.Food Coverage: Must cover food to prevent contamination. (Note: Jello in walk-in refrigerator.)Thawing Food: Must thaw exposed food under running water.Equipment Cleaning: Equipment must be cleaned inside. (Note: Filters and shelves in the walk-in refrigerator.)Light Bulbs: Burnt light bulbs must be replaced throughout.Dumpster Area: Must be cleaned, and unused or unnecessary equipment removed.Physical Facilities: Must clean walls, floors, ceilings, and equipment throughout as often as necessary to maintain cleanliness.Leaky Faucet: Must fix the leaky faucet in the three-compartment sink.
Note: The restaurant was reinspected on Aug. 21 and received an 87 inspection score.
17 violations, Linda Michoacana at 3008 Lee Trevino Drive
The following inspection was conducted on Aug. 22, and the restaurant was given a 68 inspection score.
Cooling Procedures: Must properly cool from 135°F to 70°F in 2 hours, and from 70°F to 41°F, not exceeding 6 hours. (Observed: Rice at 54°F must be discarded. Corrected: Threw out.)Date Marking: Cooked foods held refrigerated over 24 hours must be properly date-marked with a discard date not to exceed 7 days. (Observed: None on cooked beef, rice, beans, or pork.)Ice Machine: Must clean dirty ice machine. (Observed: Mold-like substance. Advised to discard. Corrected on the spot.)Raw Meat Storage: Must store raw meat below ready-to-eat foods. (Observed: Raw chicken on top of cooked meats, and raw meat on top of cooked meats. Cannot stack food trays. Corrected: Removed.)Food Contact Surfaces: Must clean microwaves, counters, prep tables, cutting boards, knives, and plates. (Observed: Old food particles. Food contacts must be clean to sight.)Toxic Chemical Storage: Must store toxic chemicals away from food. (Observed: Medicine on top of utensils, pancake mix next to the first aid kit. Corrected: Moved away.)Thermometers: Must provide thermometers in refrigerators by 8/29/24. (Observed: Missing in 3 refrigerators.)Hand Sinks: Cannot use hand sinks for any purpose other than handwashing. (Corrected: Removed gloves and rag inside it.)Dishes and Trays: Cannot use chipped or broken dishes or trays. (Food contact surfaces must be in good repair. Corrected: Removed.)Insect Control: Must eliminate the presence of insects throughout. (Observed: Dead bugs at the back door. Pest control is up to date, but must clean dead large bugs in the back.)Personal Items Storage: Must store personal items away from food. (Observed: Fake eyelashes stuck in refrigerator. Corrected: Threw out.)Wiping Cloths: Must keep wiping cloths in sanitizer when not in use. (Observed: Damp cloths throughout.)Food Storage: Must store all food at least 6 inches above the floor and keep food in the freezer covered to avoid environmental contamination. (Corrected: Removed.)Cleaning: Must clean floors, walls, and ceilings throughout, including under equipment, behind racks, door handles, and outside of refrigerator units. (Observed: Old grease, food particles, spills, and stains. Non-food contact surfaces must also be clean.)Restroom Ventilation: Must provide proper adequate ventilation for the restroom. (Currently not working. Must repair by 8/30/24.)Physical Repairs: Must cover holes and crevices throughout floors, walls, and ceilings. (Provide missing baseboards, seal hand sinks tightly to walls, and provide weather stripping to doors. Physical facilities must be in good repair by 9/22/24.)Harborage Conditions: Must eliminate harborage conditions in storage rooms and back areas. (Observed: Lots of old unused equipment.)
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