CALI SPARTAN MEXICAN KITCHEN

Observed used wiping towels on table tops in the kitchen and front prep area. [CA] The towels must be stored in sanitizer bucket between each use.

Observed refrigerators without thermometers. [CA] Replace the missing thermometers.

The floor and walls in the back storage room are soiled. [CA] Thoroughly clean the back storage room

Observed light bulbs out in the kitchen. [CA] Replace the missing light bulbs.

Observed raw fish stored above other cooked foods. [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.

Observed an unlabeled spray bottle of sanitizer. [CA] Label the bottle with the contents.

Not all of the food handler's have food handler cards available. [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.

The bar dish sink does not have hot water. Water reached 74 degrees F. [CA] The water must reach 120 degrees F. It may also need to go through plan check before using. Please do not use until the bar setup has been approved through plan check as explained.

Observed the scoop handles in the bulk food bins to be in the food. [CA] The scoop handles must be stored not touching the food. [COS] The employee removed the scoops to wash them.

Since ceviche is served not cooked then the consumer advisory is needed. [CA] Add the consumer advisory to the menu.