LA BIRRIERIA RESTAURANT

Repeated violation: Cooling of freshly cooked broth and beef stew was being done at room temperature. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours using ice bath, rapid chiller, or smaller portions. The manager was demonstrated on the proper cooling procedure using an ice bath and smaller portions.

Some cleaning chemicals were stored above food products that were cooling in big containers back in the kitchen area. [CA] Please do not store any chemicals above any food product.

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach). There was very low sanitizer concentration on one of the sanitizer buckets. [CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.

Raw food products like beef were stored above ready to eat food products inside the upright freezer. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.

The drainpipe from the janitorial sink is leaking. [CA] Repair the leak immediately.

There are some damaged floor patches in the kitchen and storage areas. [CA] Repair/replace the damaged floor patches immediately.

The two white freezer stored in the front storage area are not NSF/ANSI approved, or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved, or ETL/UL Sanitation listed one.

Raw food products like shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products. Some drinks and canned food products were store inside the container. [CA] Relocate the food products inside the main kitchen's storage area.

The two white freezer stored back in the kitchen are not NSF/ANSI approved, or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved, or ETL/UL Sanitation listed one.

The ice scoop container has a heavy slime buildup. [CA] Clean the ice container and other containers used to store reusable utensils.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

Cooling of freshly cooked broth and beef stew was being done at room temperature. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours using ice bath, rapid chiller, or smaller portions. The manager was demonstrated on the proper cooling procedure using an ice bath and smaller portions.

Boxes of single use and other utensils were stored on the floor back inside the container. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time. Do not use the container to store any food products including beverages.

The two white freezer stored back in the kitchen is not NSF/ANSI approved, or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved, or ETL/UL Sanitation listed one.

Some open bag food products were stored on the floor in the kitchen area. [CA] Store all open bag food products in properly labeled bulk containers.

Cooling of freshly cooked broth and beef stew was being done at room temperature. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours using ice bath, rapid chiller, or smaller portions. The manager was demonstrated on the proper cooling procedure using an ice bath and smaller portions.

The double door undercounter preparation fridge does not have a functional thermometer. [CA] Provide approve d and functional thermometer on all the refrigeration units.