SAN AGUS

Personal cell phone stored on top of a container of lettuce at the preparation line. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

Open bulk masa bags stored on the storage rack. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

The floor tile/ wall is in disrepair adjacent to the kitchen ware washing machine and mop sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

The paper towel dispenser at the hand wash sink adjacent to the mop sink is non-functional. [CA] Repair or replace paper towel dispenser. Paper towels shall be stored inside the dispenser to prevent potential contamination.

Raw shell eggs stored above RTE vegetables within the walk in fridge. [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.

Measured birria at 49 F and roasted salsa at 63 F within deep covered plastic containers in the walk in fridge. Cook stated that the birria was removed from cooking five hours prior and roasted salsa was cooked three hours prior. [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 and salsa placed uncovered within ice baths to facilitate rapid cooling.

Observed drain fly activity within the bar and three compartment warewashing areas. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Measured shrimp tempura batter at 52F within a double stacked container within the top portion of the 2 door prep fridge. PIC stated that the batter was placed within the unit from the walk in fridge 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue the practice of double stacking containers within the top portion of the preparation refrigerators. [COS] Tempura relocated to be cooled to and held at 41 F or below.

Observed an unapproved tortilla roller/press stored within the kitchen. Machine lacks a sanitation listing. [CA] Remove unapproved equipment. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Observed the use of the bar three compartment sink as an ice bin to store cut fruit and other drink garnishes. [CA] Discontinue use of the three compartment sink to directly hold foods. Use dedicated ice well or containers.

Menu lacks a consumer advisory for the sale of raw fish (lime cured ceviche) dishes. [CA] Provide a consumer disclosure and reminder for the sale of raw animal-derived foods.