La Fisheria

5-205.11 — Hand washing sinks were observed being used for activities that were not hand washing.

None — 15: 3-302.11(A)(1)-(2) Raw animal foods were not separated from ready-to-eat foods during storage, or preparation, to prevent cross-contamination. Observed raw carne asada being stored above cooked birria in the upright cold holding unit. Person in charge moved raw carne asada and placed at the bottom of the cold holding unit.

3-501.14 — Foods were not cooled from 135°F to 70°F within 2 hours or from 135°F to 41°F within 6 hours.

7-204.11 — Unapproved chemical sanitizers were used on food-contact surfaces.

3-501.13 — Reduced oxygen packaged fish was not thawed as indicated by a label on the package.

2-401.11 — Employee beverages did not meet the requirements in the code.

None — 14: 3-202.18(C) Molluscan shellfish tags/labels were not kept as required by the code. Person in charge didn't provide shellfish tags for raw oysters for the last 90 days during inspection. Spoke with person in charge about keeping the tags for 90 days after service of raw oysters.

None — 16: 4-501.114(A)-(E),(F)(1)-(2) Chlorine sanitizing solution intended to sanitize food contact surface(s) did not have a concentration between 50-200 ppm along with the corresponding pH and temperature. Observed chlorine sanitizer solution in the 3-compartment sink and the 2 buckets in the food prep area below the concentration of 50 ppm. Person in charge remade solutions.

3-501.17 — Refrigerated, ready-to-eat food(s) that require time or temperature control for safety and is held for more than 24 hours was not properly date marked.

3-302.12 — Food ingredients removed from original packages shall be identified with the common name of the food.

6-501.113 — The premises were not maintained free of unnecessary items and/or litter.