Mi Sazon Mexican Restaurant

Year by year

Inspections

1. Dec 13, 2023 Routine Score 85
   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     Hand sink leaking from bottom , needs to be repaired

   • Serious Priority (3 points)

     Other sanitizer use - manufacturer label direction

     shall maintain at 50-100ppm Cl at bucket sanitizing

   • Serious Priority (3 points)

     Food protected cross contamination by preparing each type of food at different times or in separ

     Food bowl on top of fresh cut vegetables in cold hold

   • Not serious Priority Foundation (2 points)

     Original cont. of RTE/PHF/Day1= day of opening

     Date mark items in cooler at 7 days (opened)

   • Not serious Core (1 points)

     Outer openings:closed,tight-fitting windows

     Back door has a gap and needs to be sealed

   • Not serious Core (1 points)

     Other Violations

     provide a choke poster on display

   • Not serious Priority Foundation (2 points)

     Damaged Equipment

     replace damaged utensils (spatula)

2. Jun 17, 2023 Routine Score 97
   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

   • Not serious Priority Foundation (2 points)

     Nonfood surfaces-design to be cleaned easily

3. Dec 23, 2022 Routine Score 80
   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     squeeze bottlers, drink dispensers

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

     Front sink full of water bottles.

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     Personal drinks stored improperly.

   • Not serious Priority Foundation (2 points)

     Rinsing procedures - 3 compartment sink

     Sink not set-up properly.

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     spray bottles

   • Not serious Core (1 points)

     Lockers to be used to store personal items

     Purse stored on dry storage shelf.

   • Not serious Core (1 points)

     Thawing. under running water criteria - < 4 hours

     Food thawing at room temp.

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     cooked beef 64.5 F

   • Not serious Core (1 points)

     In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

   • Not serious Core (1 points)

     Other Violations

     Provide pest control records.

4. Apr 7, 2022 Routine Score 80
   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     PERSONAL DRINK STORED ON PREP TABLE

   • Not serious Priority Foundation (2 points)

     Date marking commercially prepared RTE/ TCS food

     LACK OF DATEMARKING

   • Not serious Priority Foundation (2 points)

     Cooling method, criteria - smaller portions

     OBSERVED IMPROPER COOLING

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     FOOD ITEMS STORED ON FLOOR

   • Not serious Core (1 points)

     Store single-service item in original package

     KEEP PROTECTED

   • Not serious Core (1 points)

     In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

     PROVIDE UTENSIL WITH HANDLES FOR SCOOPING

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     ITEMS STORED IN HANDSINK : OBSERVED DUMPING IN HANDSINK

   • Not serious Priority Foundation (2 points)

     Food Labeling- with common name of the food

     PROVIDE FOR ALL NON ORIGINAL CONTAINERS

   • Not serious Priority Foundation (2 points)

     Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

     PROVIDE EMPLOYEE HEALTH POLICY

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     CHICKEN 65*F, TRIPE 57*F

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

     LACK OF HANDWASHING

5. Mar 6, 2020 Routine Score 84
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     ck 44.3, shrimp 44, fish 43.6 (date 3-5), guac. 43.5 (date 3-2), veg 45

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     shrimp no date out 2 days.

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     HW ONLY; OBSERVED DISHES

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     YOGURT ABOVE/NEXT CUSTOMER FOOD

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     STORE RAGS IN SAN. BK. BETWEEN USE.

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     COVER RICE COOLING ON PREP TABLE.

   • Not serious Core (1 points)

     Store single-service item in original package

     DON'T REUSE SINGLE USE CONTAINER.

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     LABEL SPICES.

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     PUCHO 2-22-20

   • Not serious Core (1 points)

     Keep utensils handles upright or protected

     USE HANDLE TO SCOOP BEANS AND STORE UPRIGHT.

6. Mar 4, 2019 Routine Score 92
   • Not serious Core (1 points)

     Keep utensils handles upright or protected

     using bowl with no handle in cut produce container.

   • Not serious Core (1 points)

     Exterior doors used as exits need not be self-closing if they are solid and tight-fitting

     back door has gap on lower right hand corner. seal properly.

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     opened drink above working food contact area.

   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     using ice to keep soups cold, must use some form of mechanical refrigeration to maintain cold hold temperatures. Ice can only be used when COOLING food down not to MAINTAIN food at cold hold temperatures.

   • Not serious Priority Foundation (2 points)

     Thermometer in good condition or discarded

     thermometer in reach in cooler reading 100F. replace.

   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

     Need sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

7. Aug 23, 2018 Routine Score 86
   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     Walk in cooler and right reach in cooler not cooling to capacity.

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Rice in walk in cooler @ 45.6F Sausage in reach in cooler @ 42.3F

   • Not serious Core (1 points)

     Store all equipment & utensil covered or inverted

     Pots and bowls should be inverted, in order to drain properly.

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     Food containers in walk in cooler are missing date mark. If being used same day, designate one shelf for same day use items.

   • Not serious Priority Foundation (2 points)

     Cold/hot hold unit thermometer easily viewable

     Need thermometer in right reach in cooler and new thermometer in coke cooler.

   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

     Need sign that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Fajita meat in hot hold at 113.4F.

8. Mar 1, 2018 Routine Score 80
   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw fish next to RTE food in WIC.

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     Chlorine sanitizer at 200 PPM should be between 50-150 PPM.

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     Label spray bottles

   • Not serious Priority Foundation (2 points)

     Cooling method, criteria - using ice bath

     Use proper cooling method on all RTE food, check WIC temperature.

   • Not serious Priority Foundation (2 points)

     Date marking commercially prepared RTE/ TCS food

     Dispose of food past 7 days in WIC.

   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

     Need thermometers in RICs near grill

   • Not serious Priority Foundation (2 points)

     CIP-Cleanability

     Clean tortilla machine, grime build up.

   • Not serious Core (1 points)

     Keep utensils handles upright or protected

   • Not serious Core (1 points)

     Reuse of single service articles

     Can not reuse other food containers.

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     Label spices and flour.

9. Jul 12, 2017 Routine Score 70
   • Serious Priority (3 points)

     Grease Trap Tickets

     NO CURRENT RECORDS

   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

     OBSERVED DAYLIGHT AT BOTTOM OF EXIT DOOR

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     CLEAN ALL

   • Not serious Priority Foundation (2 points)

     Approved Food Contact Equip.

     REMOVE FOIL LINING FROM SHELVES ;OBSERVED OPEN FOODS STORED IN CARDBOARD BOX

   • Serious Priority (3 points)

     Clean Sight and Touch

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     PERSONAL DRINK STORED ON CUTTING BOARD, BOTTOM OF RIC,AND IN PREP AREA

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     LABEL ALL

   • Serious Priority (3 points)

     Gloves Single Use

     EMPLOYEES

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     COOKED TOMATOES 60*, CHICKEN 72*F CHARRO 80.4*F, BEEF 70*F STORED ON SHELVES

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     STORED IN PREP AREA ON CUTTING BOARD

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     OBSERVED FOOD AND EQUIPMENT STORED ON FLOOR

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - allow convenient

     REPLACE MISSING HANDSINKS

   • Serious Priority (3 points)

     When to wash

     EMPLOYEES

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     BEEF 125*F, 129*F IN HHU,