HERCULES DRAFT HOUSE & CANTINA

1. In the kitchen area, in the left side insert drawer prep unit, measure red salsa, green salsa, roasted salsa, raw beef, raw shrimp, heavy cream, brie cheese, cooked mushrooms, and shredded cheese between 48F and 55F. 2. In the single door insert prep unit, measured shredded cheese, raw shrimp, green sauce, orange sauce, and crema between 50F and 60F. 3. In the right side insert drawer prep unit, measured pico de gallo, parmesan cheese, cotija cheese, blue cheese, caesar dressing, and blue cheese dressing between 50F and 65F. Per operator, all potentially hazardous foods items noted above were stored from 9:00am. Unable to obtain an internal ambient air temperature reading of 41F and below for any of the listed refrigeration above. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. All refrigeration shall be able to maintain potentially hazardous foods at 41F and below. [SA] All potentially hazardous foods listed above were VC&D due to time and temperature abuse. Operator to contact for repairs to refrigeration and will be using ice baths to maintain potentially hazardous foods cold at 41F and below.

Observed accumulation of grease on hood and hood filters. [CA] Ensure hood is frequently cleaned and maintained to allow for proper function. Hood shall be able to adequately ventilate grease, steam, smoke, heat, and vapors.

By the kitchen area, on a cooling rack, measured charred onions and charred garlic at 78F. Per operator, charred onions and garlic prepared 3.5 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow containers; separated into smaller portions; by adding ice; using an ice bath; using ice paddles; and/or using rapid cooling technology. [COS] Charred onions and garlic were VC&D due to time and temperature abuse.

Food handler cards and food safety managers certificate expired. [CA] Ensure at least one valid food safety managers certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards.

In the kitchen area, in the left side insert drawer prep unit, the single door insert prep unit, and the right side insert drawer prep unit, unable to obtain an internal ambient air temperature reading of 41F and below. [CA] Ensure refrigeration is repaired/replaced and able to maintain potentially hazardous foods within 41F and below. Observed heavily rusted small cast iron pans stored for use by the cookline. [CA] Ensure equipment is in good repair. Discard any equipment that is no longer in good repair and may cause contamination.

In the walk-in refrigerator, observed raw shelled eggs stored above ready to eat foods including green salsa and pico de gallo. [CA] Ensure raw meat and eggs are stored below ready to eat foods.

Observed excess grease and food debris pooling below cooking equipment at the cookline. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

At the back prep/warewash area, in the warewash machine, measured chlorine sanitizer at 25 PPM. At the bar area, in the warewash machine, measured chlorine at less than 10 PPM. [CA] Ensure chlorine sanitizer at warewash machines are maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.

Observed heavy leak in the drain line below the spray sink. [CA] Ensure plumbing is maintained in good repair.