CASA LUPE #2

Left on counter for more than 4 hours :Measured chile relleno and zucchini soup above 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee vc&d PHFs.

Employee observed eating in the food prep area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Container of raw chicken stored directly on the floor in the walk in. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Accumulation of debris in between equipments throughout the kitchen. Accumulation of mold like substance on grouting above the 3-compartment sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

The flowing PHFs were improperly being cooled: beans, rice, salsa. PHFs were measured between 82F and 97F. PHFs were being cooled in deep plastic containers for more than 3h. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PHFs were vc&d in refuse bins.

1. Observed Vermin: Documented in the following areas: Several live cockroaches in between crevices of wall mount shelving above the dishwasher area. Observed heavy accumulation of roach dropping above the 3-comp sink. Several dead cockroaches observed above the dishwasher and one cockroach observed near co2 tanks by the ice machine. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified :Monica H. 4. Notification: The person in charge during inspection, Roque Velasco, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

chlorine in dishwasher measured at 0ppm. Dishwasher was not actively in use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Burger patties stored above open ice cream container inside upright freezer. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Manager Food safety certificate is expired. Employees food handler card are not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Found chemical spray bottle without a label [CA] Chemicals once removed from original container shall be labeled with common name. [COS] - Employee labeled bottle

Found foods cooling in the back area, rice measured 78F and beans 76F [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Ice has melted in the ice paddles. [COS] - Move to walk in cooler

Food safety manager certificate expired 01/2024. [CA] - At least one person shall maintain a valid food safety manager certificate. Keep certificate at facility available for review.

Observed a wooden structure built within facility storing alcohol. The wood is unfinished. Also observed some wooden shelves by prep area. [CA] - unfinished wood material is not approved within a food facility. Recommend to sand, and paint with semi-gloss paint to ensure the structure is smooth, durable, non-absorbent and easily cleanable.