CASA LUPE

In the walk in cooler, raw shell eggs were stored on shelving above cheese. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food.

Green salsa actively cooling in deep plastic container and completely secured by rice stored directly above it. Rice actively cooling in deep plastic container. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan

Ambient temperature of 2 door reach in at cook line measured at 50F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit for PHFs until it is properly functioning. Assess/repair/adjust unit as needed.

Bowl was being used as a scoop for salsa in prep line cooler. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.

Container of salsa stored directly on the floor on the second floor storage area. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks) note: storage of food on the second floor is NOT approved due to unapproved floor finish.

At cook line, cellphone was stored on prep table near warmer. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.

In the warmer at kitchen, mole actively being reheated in the warmer measured between 60F - 70F. Mole placed in the unit approximately 20 minutes prior to measurement. [CA]: Any potentially hazardous food that has been cooked, cooled and subsequently reheated for hot holding shall be reheated from 41°F to 165°F for at least 15 seconds in 2 hours in an approved REHEATING equipment. Discontinue use of warmer for reheating PHFs. [COS]: Mole was reheated on the stove to 180F.

*REPEAT VIOLATION* In the 2 door reach in at cook line, multiple Potentially Hazardous Food measured between 51F - 65F. Ambient temperature of unit measured at 50F. [CA]: Potentially Hazardous Food (PHF) shall be cold held at 41F or below at all times. [COS]: PHFs that measured above 41F for more than 4 hours were voluntarily discarded. PHFs that measured above 41F for less than 4 hours were relocated to walk in cooler to cool down.

*REPEAT VIOLATION* 1. Accumulation of pink and dark colored grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Black grime observed on the interior nozzle of beverage spray (right side) at the bar. [CA]: Remove, clean, and sanitize nozzles. Nozzles should be maintained clean regularly to prevent the accumulation of residues.

Old rodent droppings observed at the bar next to soda syrups. No direct contamination observed. No other evidence of vermin after thorough inspection of the facility. Manager stated facility receives pest control services biweekly. No pest control report provided during inspection. Manager stated a copy of the pest control report will be emailed to Specialist. [CA]: Eliminate evidence of rodent droppings in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.

1. At the warmer located at cook line, frijoles measured between 130 - 131F. Per Manager, frijoles was reheated on the stove then placed into the warmer to hot hold approximately 1 hour prior to measurement. 2. On a cooling rack, salsa verde and salsa rojo measured at 48F and 49F respectively. Manager stated it was placed on cooling rack (taken from the walk in cooler) approximately 30 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below OR hot held at 135F or above at all times. [COS/SA]: 1. Frijoles was reheated to 194F on the stove top. 2. Salsa verde and salsa rojo were relocated to walk in cooler to rapidly cool down.

At the cook line hand sink and women's restroom hand sink, hand soap was missing due to hand sanitizer being incorrectly stored within the hand soap dispenser. Manager stated hand sanitizers were incorrectly purchased for the dispensers. [CA]: Hand soap shall available and properly stored within a properly installed dispenser at all times. [SA]: Manager purchased and provided hand soap pumps at noted hand sink stations.

Frozen crab thawing on prep table next to cook line. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Staff relocated frozen crab to 2 door reach in.

Scoop handle of rice on steam table was in direct contact with rice. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food.

Drip leak observed from drain pipe of 2 comp sink. [CA]: Repair drain pipe.

Missing thermometer for use in monitoring internal temperature of potentially hazardous food. [CA]: Provide a thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas.

Multiple ready to eat food in 2 door freezer stored beneath and next to raw food. No direct contamination observed. [CA]: Properly store raw food beneath and separate from ready to eat food to avoid potential contamination.

Expired food safety manager certificate. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times.

Accumulation of light brown and black debris on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.