El Paso restaurant inspections: What you should know
Inspections are conducted in the city of El Paso, Anthony, Clint, Horizon City, Socorro, Vinton and El Paso County.
El Paso health inspectors cited two restaurants for over 30 health violations from Aug. 5-9. The violations ranged from improper handwashing practices and the presence of flies and gnats in the kitchen area to cracked dishes and melted utensils used for food preparation.
A score of 70 or above is passing. A score of 60 or below will initiate the closure of the establishment.
An inspection conducted on any given day may not represent the establishment’s overall, long-term conditions. Restaurants that fail inspections are given an opportunity to address the violations for reinspection.
Restaurants cited for violations
Pho Tren Bien Cafe location.
El Portal Del CIRO’S Mexican & Seafood location
20 violations, Pho Tren Bien Cafe at 12302 Montana Ave.
The following inspection was conducted on Aug. 7, and the restaurant was given a 63 inspection score.
- Temperature control for safety: food must be cold at 41 degrees or below. Note: Whipped and dairy products in reach-in refrigerator were at 46 degrees.
- Ice in the ice machine and ice bin was contaminated by employees — an employee with bare hands contaminated food.
- Food-contact surfaces must be clean to the eye and touch. Note: The ice machine is extremely dirty, the microwave is dirty, and the can opener blade and cutting boards are dirty.
- Food employees must wash their hands according to the law. Note: An employee touched food with bare hands and drank in the kitchen without washing hands afterward. This was corrected.
- Employees must avoid using bare hands with exposed ready-to-eat food. Note: An employee ate from food using bare hands. Employees must use utensils or other methods to avoid touching exposed food.
- Bottles filled with toxic materials must be labeled with the common name of the material. Note: Several bottles with degreasers in the kitchen were not labeled. This was corrected.
- At least one person must obtain a Certified Food Protection Management Certificate within 10 days.
- All food employees must obtain or renew expired food handler certificates within 30 days.
- Ready-to-eat TCS food held refrigerated must be dated with use-by dates. Note: Cooked shrimp and other items were not dated with use-by dates. This was corrected.
- Hand wash stations must be accessible and provide disposable towels and soap. The hand wash station next to the three-compartment sink was obstructed by items, and another hand wash station was missing disposable towels. This was corrected.
- Food contact surfaces must be in good repair. Note: Some dishes were cracked, and utensils were melted.
- Flies and gnats must be eliminated.
- Employees must eat and drink in designated areas. Note: Employees were eating and drinking in the kitchen with exposed food. This was corrected.
- Wiping cloths, when not in use, must be kept in sanitizer buckets.
- Food must be stored above the floor. Boxes in the walk-in refrigerator were stored on the floor.
- Bulk food must be labeled with the common name of the food (ingredient).
- The inside of the equipment and hood filters must be cleaned.
- Burnt light bulbs underneath the hood must be replaced.
- The physical facilities must be cleaned as often as necessary. The floors, walls, and ceilings throughout were dirty.
- The health permit and Food Protection Management Certificate must be posted.
Note: The restaurant was reinspected on Aug. 7 and received an 89 inspection score.
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15 violations, Pho Tren Bien Cafe at 12302 Montana Ave.
The following inspection was conducted on Aug. 7, and the restaurant was given a 63 inspection score.
- Chile rellenos were improperly cooled.
- I observed one cracked and exposed raw shell egg in the walk-in refrigerator; it must be discarded. All food must be in good condition.
- When working with exposed foods, a twenty-second hand wash, including on exposed areas of arms, is required. This applies when replacing gloves, putting on new gloves, or changing job functions (e.g., from handling money to working with exposed foods).
- Observed one unlabeled chemical plastic spray bottle of surface cleaner stored within the front counter area. All chemical bottles must be properly labeled and stored to prevent possible cross-contamination of exposed foods, utilities, dishes, equipment, and single-use items.
- Observed expired food handler certifications for two employees. Any missing or expired food handler certifications must be renewed, readily available, and accessible within two weeks.
- Proper cooling is required. Example: Cooling time/temperature control for safety foods (TCS) from 135 degrees to 70 degrees within 2 hours, continuing to 70 degrees to 41 degrees within the next four hours, not exceeding a total cooling period of six hours. Food must be discarded if cooling temperature requirements are not met within this timeframe. Recommended written temperature logs will verify proper cooling and methods, such as using ice, smaller containers, etc. Cooling methods include:
- Placing food in shallow pans
- Separating food into smaller or thinner portions
- Using rapid cooling equipment
- Stirring food in a container placed in an ice water bath
- Using containers that facilitate heat transfer
- Adding ice as an ingredient
- Other effective methods
- All opened prepackaged TCS foods, prepped TCS foods, and prepped ready-to-eat (RTE) foods stored in refrigeration for more than 24 hours require proper labeling and date markings, not to exceed seven days maximum storage within refrigeration. This includes prepped food within the cold holding section of make tables (prep-table) reach-in refrigerators, and refrigeration units within kitchen sections.
- Chemical test strips for specific sanitizers used within the three-compartment sink (e.g., chlorine chemical test strips, quaternary ammonium chemical test strips, iodine, etc.) must be readily available and accessible within one week.
- Observed obstructions inside one hand wash sink station adjacent to the front counter area. All hand wash sink stations must be free of any obstructions and adequately stocked for immediate use by employees. Hand wash sink stations can only be used for hand washing purposes.
- When working with exposed foods, employees must wear proper hair restraints, such as hair nets, hats, and beard guards for male employees with significant facial hair. Employees cannot wear watches or bracelets when working with exposed foods; food must be protected from possible contamination.
- All food and bulk food containers, including beverage containers, must be stored at least six inches above ground level. Observed food containers and beverage containers stored at ground level within the walk-in refrigerator and walk-in freezer.
- Bulk food containers, including cylindrical plastic food containers (squeeze bottles), if not easily recognizable, must be labeled with their contents.
- All non-food-contact surfaces of equipment must be maintained clean. This includes the internal and external surfaces of refrigerators, freezers, stove areas, kitchen countertop surfaces, walk-in refrigerators, walk-in freezers (WIF), shelving, fan covers within walk-in refrigerators and freezers, ware washing sections, etc. Thorough and frequent cleaning of all non-food-contact surfaces of equipment within the kitchen area is needed.
- Thorough cleaning of the flooring, underneath and around equipment, within the main kitchen area and ware washing area is needed. The physical facilities of the establishment must be maintained clean.
- The most recent health inspection report, or signage indicating that the most recent health inspection report is available upon request, must be posted in a conspicuous place within the establishment, viewable by customers. The food establishment permit must also be posted in a conspicuous place within the establishment. Copies of the food establishment permit can be obtained by calling any of the following Health Department numbers: (915) 212-6628, (915) 212-6617, or (915) 212-6610.
Note: The restaurant was reinspected on Aug. 7 and received a 79 inspection score.
Rachel Carter is a health and wellness expert dedicated to helping readers lead healthier lives. With a background in nutrition, she offers evidence-based advice on fitness, nutrition, and mental well-being.
