TOSTADAS

Numerous packages of meat were found thawing in still water at the prep sink. [CA] Food shall be thawed under refrigeration, completely submerged under cold running water of sufficient velocity to flush loose particles, in microwave oven and subsequently cooked, or during the cooking process. [COS] Staff moved the packages into a cambro and ran cold water to thaw out meat.

The placard sleeve has been removed from the posted location. The yellow Conditional Pass placard has the tamper evident sticker showing it was removed. The placard and sleeve was posted with the placard sleeve over the placard. [CA] The placard shall be posted so as to be clearly visible to the general public and to patrons entering the food facility. The placard shall not be defaced, marred, camouflaged, hidden obstructed in any way, removed, or placed at a height or location that the Environmental Health Specialist determines contradicts the intent of this section. Further enforcement from this department to proceed pursuant to California Retail Food Code section 114395.

Cut bell peppers on a sheet pan were observed stored on a trash can. [CA] Food utensil (i.e. cutting board, baking pan, platters) shall not be used on top of a trash can to prevent cross contamination. [COS] Inspector instructed staff to remove the food from on top of the trash can.

Facility has not paid for their permit fee for the permit cycle 06/01/2025 - 05/31/2026. Invoice to be emailed to facility. Ensure to pay invoice within 48 hours. [CA] A food facility shall not be open for business without a valid permit. Ensure to remit payment for permit fee. Failure to remit payment will result in permit suspension.

The prep cooler near the service window is not maintaining PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Chamoy and Tajin plates at the bar counter were not protected from contamination. Candied straws were also not protected from contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

Some of the staff lack food handler cards and have been employed >30 days. [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.

1. The bar handwash station lacked paper towels. 2. The restroom handwash station lacked paper towels. 3. The only handwash sink in the kitchen lacked paper towels in the dispenser but had napkins available for use. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Facility provided napkins for use. Per PIC, they have a delivery later today and have ran out of paper towels.

Facility lacks testing materials for their choice of sanitizer at the three compartment sink, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1. Facility is storing prepackaged non-Potentially Hazardous Foods and canned goods in the attic of the kitchen. 2. Facility is storing prepackaged non-Potentially Hazardous Foods and canned goods in an unpermitted remote storage room near the office lobby (entrance is in the back parking lot). [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.

Beef and bacon was found thawing in the basins of the three compartment sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Items were moved to the walk in cooler for thawing.

Water in the men's restroom handwash sink measured at a maximum of 65F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

1. Ranch sauce in the prep cooler near the serving window measured at 46F around 3:30 pm. Per bartender, the ranch has been in the prep cooler since 8 am. 2. Sour cream in the prep cooler near the serving window measured at 54F around 3:30 pm. Per bartender, the sour cream had been in the prep cooler since 12 pm when he restocked it. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ranch was discarded. [COS] Bartender agreed to discard sour cream after 4 hours of removal from temperature control.

The waste pipe of the prep sink has a leak. [CA] Repair plumbing fixture and maintain in clean and good repair.

1. Facility was found using the three compartment sink as a prep sink and the prep sink to store dirty dishes. [CA] Ensure to use each sink for its intended use. 2. The CO2 tank was found to not be restrained. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

3 deep hotel pans of beef birria in the walk in cooler were measured at 50F. Per cook, they had been cooling since around 8 pm last night. Cook stated they cooled each hotel pan in an ice bath and moved it into the walk in cooler before leaving. [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. Discussed with cook about cooling methods for birria. Discussed use of thinner hotel pans so food is less than 2" thick. Also discussed adding salt ot ice baths to promote a quicker cool down. Cooling handout provided to cook.

The menu does not disclose some food items that come raw or undercooked such as eggs and the ribeye steak. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

Facility lacks testing materials for their choice of sanitizer at the three compartment sinks, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1. In the kitchen area, at the right flat grill, fully cooked bacon and par cooked bacon were found commingled. Par cooked bacon measured at 100°F. Per cook, they cooked it around 30 minutes prior. 2. In the prep area, at the undercounter cooler by the coffee station, milk measured at 52°F. Internal ambient temperature of the unit measured at 61°F. No other PHFs in the unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. All the bacon was reheated/cooked to 165°F. [COS] 2. The milk was moved to the walk in cooler. Temperature setting of the unit was adjusted.

In the kitchen area, at the steam table, various PHFs were found at less than 135°F. Rice (80°F), Beans (105°F), Carnitas (82°F), Chile Verde (100°F). [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] Cook reheated all the foods to 165°F at time of the inspection.

In the men's restroom the paper towel dispenser was out of paper towels. A roll of paper towels was available for use out 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] Manager restocked the dispenser at time of the inspection.