3-501.16 (A)(2) and (B); Priority; Entire grill facing flip-top is holding above 50F. All TCS foods inside are above 41F. TCS foods shall be maintained at 41F or below. Foods out of temperature for less than 2 hours placed on ice, foods 2+ hours discarded. Repair on unit has been called. EHS will return on Friday, April 5th to ensure cooler has been repaired.
1.5
23.
3-501.18; Priority; Two large gallon containers of salsa and consume dated 3/24/24 and one large container of salsa dated 3/25/24 all held past their 7-day expiration date. Food that exceeds the appropriately marked date marking shall be discarded.
1.5
28.
7-201.11; Priority; Three containers of stainless-steel polish stored over food ingredients in dry storage area. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, lines, and single-service items. CDI: Stainless steel canisters moved.
1.0
33.
3-501.15; Priority Foundation; One pan of roasted corn attempting to cool inside upper flip-top storage. Cooling shall be accomplished by placing food in shallow pans, separating the food into smaller portions, using rapid cooling equipment, stirring the food in a container placed in an ice bath, using containers that facilitate heat transfer, adding ice as an ingredient, or other effective means. CDI: Corn moved to walk-in cooler to rapidly cool. No points taken due to only instance of cooling.
0.0
47.
4-501.12; Core; Facility is using wooden cutting boards with visible cracks and scratches on the surface. PIC was unsure if wooden blocks had been sealed or treated to be non-absorbent. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
2-102.12 (A); Core; No certified food protection manager on site during inspection. The PIC shall be a certified food protection manager who passed a test as part of a accredited program. Please have additional staff certified for more coverage.
1.0
16.
4-601.11 (A); Priority Foundation; Knives on magnetic strip are soiled. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. No points deducted. All other dishes clean. CDI: Knives removed to be cleaned.
0.0
20.
3-501.14; Priority; Three large containers of chicken tinga and one large container of carnitas placed in walk-in cooler the previous night and did not reach 41F. One large container of house made salsa inside beer cooler did not reach 41F. (see above chart). Store in shallow portions or in the freezer for quick cooling. Monitor the temperature of these products. Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- Rice discarded. Consider using an ice wand or ice bath for cooling large products.
3.0
33.
3-501.15; Priority Foundation; Five large containers of TCS foods from the previous day did not cool within the 6-hour cooling window. Cooling shall be accomplished by placing food in shallow pans, separating the food into smaller portions, using rapid cooling equipment, stirring the food in a container placed in an ice bath, using containers that facilitate heat transfer, adding ice as an ingredient, or other effective means. CDI: EHS provided more cooling resources in English and Spanish as well as training videos on cooling.
1.0
47.
4-501.12; Core; White cutting board on flip-top cooler is heavily scratched and collecting dark staining. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
0.0
56.
6-501.110; Core; Large employee water bottle stored on prep table beside opened flip-top cooler. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
3-302.11; Priority; Raw fish and shrimp stored over several ready-to-eat sauces inside walk-in cooler. Food shall be protected from cross contamination by storing raw animal foods based on final cook temperature with the highest cook temperature at the bottom (wild game, poultry, etc.) Ready-to-eat foods shall be stored above raw animal foods. CDI: Items rearranged in cooled. EHS provided storage order materials. This is a repeat violation. Continuation of this violation will result in double points.
1.5
15.
3-302.11; Core; Several containers of food uncovered inside walk-in cooler. Food shall be protected from contamination by storing the food inside covered containers.
0.0
16.
4-601.11 (A); Priority Foundation; Sticker residue left on utensils stored as clean in dish washing area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned. This is a repeat violation. Continuation of this violation will result in double points.
1.5
16.
4-501.114; Priority; Facility chemical dish machine with 0ppm chlorine after several cycles. A chemical sanitizer used in a manual or mechanical operations shall be used at the proper concentration as listed on the EPA registered label. CDI: ECO lab contacted, dishes to be manually sanitized.
0.0
16.
4-602.11; Core; Black growth build-up inside facility ice machine. Equipment such as ice bins and enclosed components such as ice makers shall be frequently cleaned. Please deep clean ice machine. Repeat Violation.
0.0
20.
3-501.14; Priority; Large container of rice covered in plastic wrap did not cool within the 6-hour cooling window. Rice was placed into cooler last night at 7pm and was 67F this morning at 11am. Store in shallow portions or in the freezer for quick cooling. Monitor the temperature of these products. Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- Rice discarded.
1.5
28.
7-102.11; Priority Foundation; Two spray bottles of chemical cleaners without identifying labels. Working containers (spray bottles, etc.) used for storing toxic materials shall be labeled with the common name of the aerial. CDI: Labels added by PIC.
1.0
33.
3-501.15; Priority Foundation; Large container of densely packed rice covered in plastic wrap did not cool within the 6-hour cooling window. Cooling shall be accomplished by: placing food in shallow pans, separating the food into smaller portions, using rapid cooling equipment, stirring the food in a container placed in an ice bath, using containers that facilitate heat transfer, adding ice as an ingredient, or other effective means. CDI: Cooling methods resources provided.
0.5
35.
3-501.13; Priority Foundation; Several bags of frozen shrimp thawing in standing water inside prep sink. TCS foods shall be thawed under refrigeration or under running water below 70F. CDI: EHS provided thawing education.
0.5
39.
3-305.11; Core; Food items stored on the floor inside secondary walk-in cooler. Food shall be protected from contamination by storing the food at least 6-inches above the floor.
1.0
41.
3-304.14; Core; Damp wiping cloths stored on prep sink basins. Cloths in-use for wiping shall be held between uses in a container of chemical sanitizer.
0.0
42.
3-302.15; Core; Stickers left on avocados on make line. Raw fruits and vegetables shall be thoroughly washed to remove contaminants or soil before being cut, combined with ingredients, cooked or offered for human consumption.
0.0
47.
4-501.11; Core; Door handle on grill-side hot-box is broken.
0.0
56.
6-403.11; Core; Coffee mug without a lid being used in grill station above food items.
5-205.11; Priority Foundation; Observed sanitizer bucket and drinking cups stored inside both grill hand washing sinks. Back handwashing sink blocked by a serving cart and boxes. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: EHS provided hand washing sink usage guidance, items removed.
2.0
15.
3-302.11; Priority; Raw beef stored over raw fish and shrimp inside walk-in cooler. Food shall be protected from cross contamination by storing raw animal foods based on final cook temperature with the highest cook temperature at the bottom (wild game, poultry, etc.) CDI: Items rearranged in cooled. EHS provided storage order materials.
1.5
16.
4-601.11 (A); Priority Foundation; Date making stickers/warning stickers left on utensils stored as clean in dish washing area. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be cleaned.
1.5
16.
4-602.11; Core; Significant black slime build-up inside facility ice machine. Equipment such as ice bins and enclosed components such as ice makers shall be frequently cleaned. Please deep clean ice machine.
0.0
28.
7-201.11; Priority; Container of sanitizer stored with a large supply of tortillas by grill station. Toxic materials shall be stored so they cannot contaminate food, equipment, utensils, lines, and single-service items. CDI: Sanitizer moved.
1.0
42.
3-302.15; Core; Stickers left on cut avocados. Raw fruits and vegetables shall be thoroughly washed to remove contaminants or soil before being cut, combined with ingredients, cooked or offered for human consumption.
0.0
47.
4-202.11; Priority Foundation; Facility is using porous stone molcajetes to make guacamole that is not smooth or easily cleanable. Multiuse food-contact surfaces shall be smooth and easily cleanable. CDI: EHS provided food-contact surface criteria education.
0.0
49.
4-602.13; Core; Cleaning needed inside cooler units. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to prevent soiling accumulation.
5-205.11; Priority Foundation; Both hand sinks in the kitchen were blocked. One with a coat and the other with an ice bucket. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf CDI- PIC made the hand sinks accessible.
1.0
20.
3-501.14; Priority; Grilled chicken, sliced tomatoes and horchata were all stored in a thick portion and was not cooling fast. Store in shallow portions or in the freezer for quick cooling. Monitor the temperature of these products. Cooling must occur within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); P and Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. CDI- Foods were divided into shallow portions and quick chilled in the freezer.
1.5
33.
3-501.15; Three foods were stored in thick portions and not cooling fast. Foods must be stored in shallow portions for fast cooling. CDI- Foods divided for faster cooling and education given to the PIC.
0.0
41.
3-304.14; Core; Red sanitizer buckets were sitting on the floor. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. CDI- Buckets relocated.
0.5
43.
3-304.12; Core; Cutting utensils were stored in containers of room temp water. If utensils are stored in water, the water must be 135F degrees or hotter. CDI- Utensils removed from the work area.
