EL CABRON KITCHEN AND CANTINA

Beef birria in the walk in cooler was measured between 45-53F. Per staff, they placed it into the walk in cooler yesterday when self-closing and weren't able to ensure proper cooling procedures for it. [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] Birria was discarded.

Repeat Violation: Small flies were present in the facility. [CA] Keep the facility free of animals, pests, and vermin.

Facility lacks drain plugs for the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

Repeat Violation: The dishwasher in the bar measured at 0 ppm. No active ware washing was occurring. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Dishes to be sanitized at the kitchen dishwasher.

The bar has an accumulation of debris under the wells and sinks. [CA] Keep the floor of the bar and kitchen clean and in good repair.

The exhaust hood was not functioning and resulting in uncomfortbale work conditions for employees. The ambient temperature of the kitchen was measured between 100-102F along the cookline. [CA] Mechanical exhaust ventilation shall be on while cooking is taking place to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. [SA] Facility decided to self-close.

1. The left handwash station in the kitchen was obstructed and has the paper towel dispenser in disrepair. 2. The right handwash station in the kitchen has the paper towel dispenser in disrepair. [CA] Maintain handwash stations in good repair and provide an operable handwash station. [SA] A roll of paper towels was available.

1. Several of the alcohol bottles had small flies in them. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Items were discarded. 2. The ice machine had yellow biological growth on the interior upper panel that was dripping into the ice bin. [CA] Ensure to maintain food contact surfaces of clean and sanitized. [COS] Ice was discarded and machine was cleaned.

1. The handwash sink near the prep sink lacked paper towels. Note: there is another handwash sink near the cookline. 2. The bar lacked paper towels at the only handwash sink. 3. Three of the 4 restrooms had the paper towel roll placed outside of the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] All handwash stations were stocked properly.

Small flies were observed in the bar and the hallway area with the janitorial sink. [CA] Ensure to maintain the facility free of animals, pests, and vermin.

The dishwasher in the kitchen and the dishwasher in the bar both measured at 0 ppm. No active ware washing was occurring. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Three compartment sink was set up to sanitize dishes in the meantime.

1. In the bar area, at the only hand wash sink, there was no soap in the soap dispenser. The soap dispenser broke as staff was filling it with soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Repair or replace the soap dispenser. [SA] Staff will wash their hands at the hand wash sink in the back of house next to the cook line. 2. In the back of house area, at the hand wash sink next to the prep sink, there is no paper towel dispenser or paper towels available. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Staff will wash their hands at the hand wash sink in the back of house next to the cook line. 3. In the back of house area, at the hand sink next to the cook line, there is no guard to prevent possible splash contamination of wastewater into foods being cooked or reheated on the stock pot burner. [CA] Provide a guard spanning the full length of the drainboard of the handwash sink to prevent possible contamination.

1. Facility is using a flat grill outside of the exhaust hood to cook tortillas. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. 2. In the kitchen area, there is a large stock pot burner that is not within 6 inches of the exhaust hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

In the bar area, at the undercounter dish washer, chlorine was measured at 0 PPM while actively washing dishes. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Staff will wash, rinse, and sanitize all dishes either manually or with the use of the upright dishwasher in the back of house.

Facility lacks a consumer advisory for the raw or undercooked items on the menu (ceviche, aguachiles, steak). [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

In the back of house, at the hand wash sink next to the prep sink, turning on the cold water also turns on the cold water at the prep sink and vice versa. [CA] Repair plumbing fixture and maintain in clean and good repair.

Facility is storing open foods in the hallway that connects to a different facility. Per change of ownership inspection, only non - Potentially Hazardous Foods in their original packaging may be stored in the hallway. Note: Facility is an empty ware house. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Failure to comply may result in permit condition revoked.

In the back of house area, at the hand sink next to the prep sink, the hot water does not turn on. [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. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.