Health Report #109799

Establishment Name: El Camino Real Mexican Restaurant
Report Date: 02/24/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Clean Sight/Touch-No Accum/Enc N/A N/A N/A I observed 3 dirty knives put in the knife rack in the rear prep area. Staff must be thoroughly cleaning and sanitizing knives before storing in knife racks. Corrected by clean and sanitizing the knives and the knife holder.
Critical Warewashing Chem.San., Temp/pH N/A N/A N/A Detected sanitizer level below 50ppm on the dish machine. Must keep at 50-100ppm. Do not use until serviced and confirmed levels are between 50-100ppm. I will be back in 10 days to verify this.
Critical Clean Sight/Touch-No Accum/Enc N/A N/A N/A The can opener blade was observed dirty. This must be cleaned and sanitized after uses. Adjust the holder so the unit is easily removable for cleaning. Corrected by running cleaning and sanitizing.
Critical Reheating for Hot Holding N/A N/A N/A The refried beans were found at 123*f to 138*f and they were recently re-heated. Re-heated items must be heated to >165*f before storing on steam table, where the hot hold temp must be >135*f. Staff must be thoroughly re-heating items to above 165*f and be using thermometer to verify the temperatures. Corrected by further heating to >165*f.
Critical Storage, Separation N/A N/A N/A I found a can of wd-40 and stainless steel cleaner on a top shelf above clean pots in the dishwash room and a bottle of rubbing alcohol on a shelf above the main line prep table. Keep toxic items in a safe location away from foods and food contact items. Corrected by storing these items in chemical storage room. Managers need to monitor for proper storage of toxic items.
Normal Maintaining/Using Handwashing N/A N/A N/A The handwash sink at the bar was observed dirty. I saw a putty scraper, beer caps and a lime wedge in the sink basin. Keep handwash sinks clean and do not use for anything except handwashing. Corrected
Normal Characteristics N/A N/A N/A Do not use cloth towels as cutting board stablizers. Obtain approved board stablizers (such as board mates. )
Normal Repairing N/A N/A N/A The concrete floors on the main cook line and in the back rooms are chipped, cracked and unsealed in many areas. Within 6 months, have the floors re-surfaced and properly sealed.
Normal Good Repair and Proper Adjustm N/A N/A N/A Replace the damaged gaskets on the main line reach in cooler.
Normal Cooking and Baking Equipment N/A N/A N/A The interior of both microwaves was observed dirty, staff must be keeping them cleaned out throughout the day.