Federico's Mexican Food

Inspector's notes

-- 1 of 1 hand sinks did not have paper towels available at the time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. The person in charge placed paper towels in dispenser at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- Observed fried fish (6/3), cooked pork sausage (6/4), carnitas (6/4) and Chile rellenos (no date) in reach-in prep cooler. The PIC stated all items were prepared 1 day prior to the inspection and the labels on the containers were not updated. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef in a metal pot being stored directly atop whole lemons in the walk-in cooler. Also observed raw chicken stored over cooked shredded beef in the left-most prep table on the cook line. Discussed proper food storage with PIC. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knives stored inside wall-mounted knife holder with dried food debris on the food contact surfaces at time of inspection. Also observed table-mounted can opener stored beneath a metal food prep table with a heavy accumulation of lard and other food debris on the blade at time of inspection. Discussed cleaning frequency of food-contact surfaces with PIC. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several wet wiping cloths placed on countertops and food prep surfaces throughout the establishment at time of inspection. Discussed proper storage of wiping cloths with PIC. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several floor drains unable to convey sewage at time of inspection. Floor drains were completely filled and pooling water in the general areas located at: the back food prep line, directly outside the office, and beneath the 3-comp sink. PIC stated that the drains began pooling water early in the morning on the date of inspection. Discussed the importance of being able to properly convey sewage at all drains throughout establishment. A plumber was able to restore functionality to the floor drains at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the only hand sink in the establishment to be blocked by a plastic crate and large mobile trashcan at time of inspection. Discussed hand sink requirements with PIC. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several coved bases throughout the establishment to be missing, cracked or otherwise in disrepair. Discussed repairs to prevent water seepage and pest harborage conditions with PIC. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Refried beans being hot held on the steam table were at 126°F. These had been placed on the unit 1 hour prior, per cook. These were reheated to 165°F and the temperature of the steam table was increased Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Core-4-602.13, C: Nonfood Contact Surfaces -- There is an accumulation of dust adhering to the blades and grille of the wall mounted fan in the prep / warewashing area. Clean. Correct By: Correct Prior To Next Routine Inspection