EL AMIGO BURRITO

1) Cheese and cut tomatoes in an ice bath located by the steam table is measured at 52-54F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee prepared a proper ice bath with more ice and water. 2) Potentially hazardous foods measured at improper holding temperatures inside the walk-in cooler. Milk, cooked beef, raw beef, cooked chicken, and cheese measured at 43F to 47F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employees, temperature check of the walk-in cooler was done at the start of their shift and was measured at proper temperature. Some of the food items were taken out and used within the last hour. Ice was added onto the food items to rapidly bring to proper holding temperatures and to maintain until items can be relocated into other refrigeration units.

Ambient temperature of the walk-in cooler was measured at 48-50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Chlorine sanitizer at the dishwasher is measured at 0 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Dishwasher was not in active use at time of inspection. Employee will complete sanitizing step using the three compartment sink when warewashing.

Beans and cooked beef that was prepared the previous night and placed into the walk-in cooler to cool was measured at 46 - 53F. [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] Employee discarded the beans and beef.

Personal items (Beverage, maintenance tools) are stored on shelf above the food preparation table located by warewashing. [CA] Store personal items and/or not food contact items separate or below food preparation areas.

Back door is propped open at time of inspection. [CA] Keep back door closed when not in use to prevent entrance of vermin.

Potentially hazardous foods measured at improper holding temperatures. At the steam table, chicken measured at 131F. In the walk-in cooler, carnitas, chicken, raw beef, and milk measured at 43-45F. On ice bath by the steam table, shredded cheese measured at 48F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F; if cold holding shall be held at or below 41F.

Ambient temperature of the walk-in cooler is measured at 44F. Per employee, the issue began a few hours ago and a technician was already contacted and scheduled to check on the unit later today. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [SA] Potentially hazardous foods inside the unit was placed on ice until unit is repaired. A follow-up inspection will be conducted to verify that violation is corrected by 11/18/24

Food Handler Cards for employees are not available for review. [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. Repeat violation

1) Black and white mold-like substance observed on the inside panel of the ice machine in contact with consumable ice. [CA] Frequently clean and sanitize the inside panels of the ice machine. [COS] Ice was removed from the ice machine into the sinks or used to create ice baths for food. Employee began to clean the ice machine. 2) Chlorine sanitizer at the dishwasher is measured at 0 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Employees will use the three compartment sink to manually sanitize equipment/utensils.

Accumulation of black mold-like substance on fan guards located inside the walk-in cooler. [CA] Frequently clean nonfood contact surfaces to prevent accumulation of debris.