TACOS AL CARBON B&G INC.

Lack Safe Serve Certification. [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.

Missing shellstock tags and lack chronological order. [CA] Shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.

Hood ventilation filters has a gap. [CA] All hood ventilation filters shall be in place and in good repair. [SA] Rearrange filters to eliminate gap.

A tray of citrus was stored above consumable ice. [CA] Consumable ice can't be used to store food for cooling. [COS] PIC discard the ice and refill it will clean ice.

Chlorine sanitizer was measured 25ppm at the kitchen dishwasher. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Cardboard in use to line shelving in the walk in freezer. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Ice scoop was left on ice and handle was touching ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.

Several knives are stored between two prep tables in the front cook-line area; 3 knives area stored between the bar dish machine and hand sink in the bar. [CA] Properly store utensils and equipment in a clean and sanitary manner. Discontinue storing knives between equipment to prevent cross contamination.

Food safety certificate and food handler cards for some employees are not provided. [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. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

Shellstock is present, shellstock tags are not attached to the container they are received until empty but tags are available onsite. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. [COS] Tag was placed with container.

1 dead cockroach observed on sticky trap in bar; no evidence of live cockroach activity observed in facility. [CA] Remove dead cockroach and clean and sanitizer area. Continue with professional pest control service to monitor for vermin.

Raw chicken and raw fish are stored on shelf above whole lemons and oranges. [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. [COS] Raw chicken and raw fish were relocated below the produce.

1. Several broken/missing floor tiles observed throughout kitchen. [CA] Repair tiles. 2. Grease accumulation observed on floor under cook-line.

Dust accumulation observed on walk-in cooler fans. [CA] Maintain fan covers clean to prevent contamination of food.

Kitchen and bar dish machine measured 0.0 ppm chlorine; 2 cycles ran each. PIC called technician during inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Sanitize at 3 comp sink using 100 ppm chlorine.

1 out of 3 employee working has food handler card. Food safety manager certificate is not available. [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. 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.

Emptied paper towel dispenser at hand wash sink. A roll of paper towel is placed on top of dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Employee put roll of paper towel into the dispenser.

No shell tags for December and January. Last tag was dated on Nov 29 2024 harvest date. Current box of oyster has oyster tag. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.

Container of raw chicken is placed on top of box of orange in walk-in fridge. Container of raw beef placed on top of vegetable in walk-in fridge. Container of raw bacon placed on top of raw onion in counter fridge across cook line. [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.

Test strip is wet and unable to use to test chlorine concentration for dishmachine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

No hot water at female restroom left hand side sink. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

0ppm chlorine at dishmachine final rinse. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] 3 compartment sink set up with chlorine 100ppm.