DE LOS ALTOS GRILL

Observed owner open case of raw chicken, touched chicken to verify that it was still frozen, then proceeded to dry hands on a cloth. Owner was stopped and asked to wash hands prior to any contamination occurring. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Owner properly washed hands with soap.

On a stack of boxes at the back preparation area, observed raw chicken thawing in a bucket of standing water. [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.

1. Observed an accumulation of black and brown slime-like substance on the interior panel of the ice machine. [CA] Ensure that the ice machine is cleaned regularly to prevent buildup. 2. Chlorine sanitizer measured greater than 200 ppm while actively warewashing in the three compartment warewashing sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Instructed employees to add water to dilute solution. Chlorine remeasured at 100 ppm.

*REPEAT VIOLATION* On a prep table at the back kitchen area, a tub of raw beef measured 55F. Per an employee, he was actively preparing it and just about to start cooking it. However, aforementioned employee observed warewashing in the three compartment sink while stating that he was actively preparing beef. Employee stated beef was removed from refrigeration 10-15 minutes prior. Raw chicken measured 50F in a plastic bucket full of standing water while maintained on boxes in the back kitchen area. Per staff, they had begun thawing the chicken 25 minutes prior. [Minor thawing to Major holding violation] In the prep cooler across from the cook-line, sliced tomatoes measured 54F while maintained in a container placed on top of another insert. Per employees, tomatoes had been relocated there less than 10 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Raw beef was placed into a stock pot and subsequently cooked. Raw chicken in standing water was relocated to the walk-in cooler. Sliced tomatoes were relocated to the lower portion of the unit.

*REPEAT VIOLATION* Beans measured between 51F and 53F while maintained in a large, lid-covered stock pot on a dunnage rack in the walk-in cooler. Per staff, beans had been cooked between 4.5 and 5 hours prior. In the walk-in cooler, a container of pastor measured 55F while maintained in a lid covered container. Per staff, pastor had been cooked less than an hour prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Owner removed lid and relocated beans to the walk-in freezer for rapid cooling. Pastor was uncovered to facilitate cooling.

Multiple Potentially Hazardous Foods were measured between 100 - 117 degrees Fahrenheit in the steam table. Per PIC, the foods were re-heated and put on the steam table less than an hour ago and the steam table is not working properly. [Corrective Action] Maintain hot Potentially Hazardous Foods above 135 degrees Fahrenheit. [Suitable Alternative] The foods were re-heated above 165 degrees Fahrenheit and placed onto a makeshift steam table on the 6 burner stove.

1. Steam table not maintaining properly hot holding temperature. [Corrective Action] Ensure equipment is properly functioning. 2. Rubber seal on the left door of the 2 door prep cooler in the kitchen observed damaged. [Corrective Action] Repair or replace the rubber seal.

1. Heavy dust on the fan guard on the evaporator in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean. 2. Heavy dust on the exhaust vent in the restroom. [Corrective Action] Maintain clean.

Beans observed cooling in the walk-in cooler in a large pot. [Corrective Action] Cool foods in 4 inches shallow pans.

Observed pool of blood on top of the box of beer in the walk-in cooler. [Corrective Action] Discontinue storing beer under raw meat.

1. Ambient air temperature in the 2 door prep cooler at the service area was measured at 54 degrees Fahrenheit. [Corrective Action] Ensure refrigeration equipment is able to maintain proper cold holding temperature of 41 degrees Fahrenheit or below. 2. Rubber seal on the left door of the 2 door prep cooler observed misaligned. [Corrective Action] Ensure rubber seal is properly aligned.