BRAVO! HOUSE OF ENCHILADAS

Lack chlorine test strips [CA] Provide chlorine test strips and check levels daily

Hood filters show heavy grease buildup [CA] Clean the hood filters

No sanitizer detected in the wiping cloth pail [CA] Maintain 100 ppm chlorine residual for the sanitizer - Corrected to 100 ppm during the inspection.

Heavy build up of debris observed on floors underneath the food preparation sink, three-compartment sink, two-door merchandiser refrigerator, cook line. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

Facility lacks thermometer to measure food items. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. One-door upright refrigerator lacks thermometer inside. Internal thermometer at the top of the refrigerator observed inaccurate. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

The only hand wash station in the kitchen inoperable. Owner stated that due to leaks on the main water valves, the water to the hand wash sink is shut off but turned on and off when needed. [CA] All food facilities shall provide an operable handwashing station. [SA] Temporarily utilize the wash basin of the three-compartment sink to conduct hand washing. Paper towels not easily accessible at the handwash station inside the restroom. Paper towels observed stuck inside the dispenser. Manager stated that the battery is dead and thus towels are shoved inside the dispenser. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Hand soap and paper towels shall be easily accessible and readily available.

Ambient temperature of the one-door upright refrigerator by the cash registered measured at 44F via probe thermometer placed inside. Thermometer built into the refrigerator displayed a temperature below 40F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Raw shelled eggs maintained directly above ready-to-eat food items inside the one-door upright refrigerator by the cash register. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Locker storage not provided. Observed employees' personal belongings (backpacks, cellphones, wallets, etc.) stored on top of reach-in refrigerators and chest freezer. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions.

Employee lacked their food handler card. [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.

Five tubs of shredded chicken cooling in plastic containers kept completely covered. Chicken measured at 100F. Owner stated that chicken was cooked approximately an hour thirty minutes prior. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 4 hours. Approved cooling methods: - Cool foods using approved containers which facilitate heat transfer, such as metal. Discontinue use of plastic containers. - When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. - When cooling PHF's, stir frequently to facilitate rapid cooling. - Properly store cooling foods in such a way to allow proper air flow. [COS] Shredded chicken was placed inside chest freezer to expedite the cooling process. ** Repeat violation