EL AMIGO RESTAURANT

Food Safety Certificate not availalbe. [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.

Observed open bag of sugar on dry storage racks. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Observed large gap under back delivery door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Final rinse cycle in high temp dishwash machine measured at 155F. [CA] Ensure final rinse temperature measures at a minimum of 160F.

Observed potentially hazardous foods that measured in the temperature danger zone located on a food prep surface above the steam table (rice 113F) and on a food prep surface during diligent preparation (raw shrimp 64F). Per staff, the rice has been cooling for 10 minutes and will be reheated to 170F within the next 30 minutes before being put into the steam table unit. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Discontinue partial cooling process; either fully cool the food within the proper parameters (135F to 70F within 2 hours and 70F to 41F within 4 hours) OR keep PHFs hot above 135F. For the shrimp, minimize the amount of time and the amount of PHFs being prepped. [COS] Staff reheated the rice and put the shrimp in the cooler to rapidly cool.

Observed frozen chicken thawing in a bag on a food prep surface. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Food Safety Certificate and Food Handler Cards 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.