EL GUAPOS

In the prep line cooler reach in, raw shell eggs were stored on shelving directly above ready to eat food. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food.

Handwashing sign is not posted at restroom handwashing sinks used by employees. [CA]: Hand wash signs shall be posted at all hand wash stations.

Pressurized cylinders not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure.

*REPEAT VIOLATION* At the front register, red salsa in ice bath measured at 52F. Employee stated salsa was placed in ice bath approximately 1.5 hours prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: Ice and water added to ice bath.

*REPEAT VIOLATION* Food safety manager certificate not provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times.

Uncovered nacho chips stored underneath prep table. Overhead covering of nacho chips (prep table) did not appear clean. [CA]: Cover nacho chips or store it in clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor.

Soiled wet wiping cloths stored on prep line table without being placed back into sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used

*REPEAT VIOLATION* 1. At the prep line cooler top wells, multiple Potentially Hazardous Food (PHFs) measured between 46F - 49F. Staff stated food items were placed in the unit approximately 3 hours prior to measurement. Per PIC, temperatures are elevated due to lunch rush. Temperatures did not go down after closing the unit for approximately 15 minutes. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. Assess/adjust/repair unit as needed. [SA]: PHFs were relocated to bottom prep line cooler's reach in to cool down. Ambient of bottom prep line reach in measured at 40F. Lid of prep unit top well to be maintained closed when there is no active preparation. 2. At the food walk in cooler, multiple homemade salsas and chorizo measured between 44F - 46F. Ambient temperature of unit measured at 45F. Per PIC, unit is on defrost mode every couple of hours. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. Assess/adjust/repair unit as needed. [SA]: Ambient temperature of walk in cooler decreased to 39F after 30 minutes.

Unsecured drinks observed on prep tables. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Maximum water temperature at bar's 3 comp sink measured at 108F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

*REPEAT VIOLATION* Pink and dark colored debris on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Accumulation of residue on the interior of spray nozzles near hand sink at the bar area. [CA]: Clean and sanitize nozzles. Nozzles should be maintained clean regularly to prevent the accumulation of residues.

*REPEAT VIOLATION* Some food handler training certificates are expired. [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* In the food walk in cooler, black beans measured at 50F and salsa verde measured at 52F. Both food items stored in deep 18qt plastic containers. Per Staff, food items were cooked last night and has been in the unit since then. Ambient temperature of unit measured at 39F. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Food items voluntarily discarded.

Located at the food walk in cooler, in a 22 L plastic bin container, habanero salsa measured at 46F. Staff stated it was made last night and have been in the walk in cooler since prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Habanero sauce voluntarily discarded by Manager.

*REPEAT VIOLATION* 1. Food safety manager certificate not provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Some food handler training certificates are expired. [CA]: Provide valid food handler training for all food handlers/employees who handles open food or food contact surfaces. Ensure food handler training is obtained within 30 days of employment.

1. Homemade salsas in the beer walk in cooler measured between 45F - 46F. Ambient temperature of beer walk in cooler measured at 46F. Per Staff, defrost time of unit was at 3:30 PM for approximately 30 minutes. Specialist checked the temperature of the ambient temperature at approximately 4:15 PM - 4:25 PM and the ambient temperature measured at 46F. 2. Located at the front register, in plastic bins with insufficient ice bath, homemade salsas measured between 50F - 54F. Per Staff, homemade salsas were relocated from the beer walk in cooler and then into the ice bath for approximately 2 hours prior to inspection. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: homemade salsas were voluntarily discarded due to being above 41F for more than 4 hours from the beer walk in cooler. Manager called technician to adjust/assess/repair unit as needed.

Multiple canned foods stored directly on the floor in the dry storage area. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.

1. Accumulation of pink and black grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Accumulation of residue on the interior of spray nozzles at the bar area. [CA]: Clean and sanitize nozzles. Nozzles should be maintained clean regularly to prevent the accumulation of residues.

Beer walk in cooler's ambient temperature measured at 46F. Staff uses walk in cooler for Potentially Hazardous Food. [CA]: Cooling units shall be able to cold hold PHFs at 41F or below at all times. Assess/repair/adjust unit as needed. Discontinue use of unit for PHFs until it is able to properly cold hold PHFs.

In the food walk in cooler, Pinto beans in deep plastic bin measured between 46F - 50F. In the beer walk in cooler, salsa habanero in deep plastic bin measured between 45F - 46F. Per staff, food items were cooked last night. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.