El Camaron Gigante LLC

What the inspector found

• Person in Charge Present, Demonstrates Knowledge, and Performs Duties: 2-103.11 (A-N) and (P) - Priority Foundation: Person-In-Charge-Duties; Performs Assigned Duties Addl Notes: Observed no active managerial control of food service workers or food handling/preparation processes. Observed multiple priority violations were occurring and repeating with high frequency during inspection. Observed no c
• Certified Food Protection Manager: 2-102.12(A) - Core: Certified Food Protection Manager. Addl Notes: Observed no certified food protection manager onsite at the time of inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correcti
• Hands Clean and Properly Washed: PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. ||Addl Notes: Observed employees handle raw seafood, dirty dishes/utensils, boxes of bulk food items from recent delivery, other equipment such as step ladders, touch personal clothing and with same gloved hands then handle ready to eat foods, clean utensils, serve and plate food for service, work the cook line,
• Adequate Handwashing Sinks, Properly Supplied and Accessible: 5-203.11 - Priority Foundation: Handwashing Sinks - Numbers and Capacities. Addl Notes: Observed establishment only has one handwash sink for the entire kitchen and the handwash sink was inoperable at the time of inspection. Observed employees unable to properly wash hands due to having no hand sink capacities. The person in charge repa
• Food Separated and Protected: PRIORITY VIOLATION-3-304.11 - Priority: Food Contact with Equipment and Utensils and Linens. Addl Notes: Observed cooked shrimp mixed with ice placed directly into the prep sink making direct contact with the interior surfaces of th
• Food-Contact Surfaces: Cleaned and Sanitized: 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Addl Notes: Observed porous stone molcajetes with food residues and debris stored as clean on the storage rac
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed cooked salsa with internal temperature of 67F in a large deep container and a shallow ice bath by
• Contamination Prevented during Food Preparation, Storage and Display: 3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed whole produce in cardboard boxes stored on the floor next to a prep table where employees were peeling raw shrimp. Observed pieces of raw shrimp shells and water on the floor in the area around the boxed produce. Predefined Comment: F
• Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used: 4-202.11 - Priority Foundation: Food-Contact Surfaces-Cleanability. Addl Notes: Observed multiple porous stone molcajetes with the interior bowl surface covered with food debris
• Sewage and Waste Water Properly Disposed: PRIORITY VIOLATION-5-402.13 - Priority: Conveying Sewage||Addl Notes: Observed active leaking from multiple places along the drain pipe under the handwash sink in the kitchen. Observed water spill out onto the floor whenever water to the hand sink was turned on. Observed the person in charge place an empty food container under the hand sink to catch the le

As listed in the inspection report.