AQUI CAL MEX

In the prep line cooler top well, bottled aioli measured at 44F- 45F and placed in the unit (taken from walk in cooler) approximately 1 hour prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: Bottled aioli relocated to prep line reach in to cool down. Discussed ice bath for sufficient cold holding storage when placed at top well.

Washed and wet metal containers stacked on top of each other. [CA]: Food contact surfaces shall be air dried prior to stacking.

Open bags of food stored at upstairs storage area. Storage area does not have proper floor and ceiling finishes. [CA]: -Discontinue storing open bags of food at upstairs storage area. Only 100% pre-packaged food from its original sealed container shall be allowed. -All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

The only hand sink at the back prep area did not have single use towels in the dispenser. [CA]: All hand sink stations shall be provided with single use towels in the dispenser. [COS]: Chef provided single use towels in the dispenser.

*REPEAT VIOLATION* At the cook line, above the hot box, utensils observed stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

At the 2 door under counter cooler at cook line, gaskets of right door observed in poor repair. [CA]: Repair/replace gaskets and maintain in good condition.

Water temperature at bar 3 comp sink measured between 103F - 111F. [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. Water temperature at women's restroom hand sink measured at 67F. [CA]: Provide at least 100F of warm water at all hand sinks.

*REPEAT VIOLATION* Washed and wet equipment stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

At the salsa bar station, 1 door under counter cooler's ambient temperature measured at 55F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Assess/adjust/repair unit as needed. Discontinue use of unit for PHFs until it is able to properly cold hold PHFs.

Washed and wet equipment stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

At the back preparation area near the 2 compartment sink, 1 compartment sink's hot water valve observed leaking when in use. [CA]: Repair hot water valve and ensure it's not leaking.

In the walk in cooler, pinto beans stored in deep metal containers measured between 46F - 48F. Chef stated pinto beans were cooked and cooled last night. Chef uncertain if food items were taken out today. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Pinto beans were voluntarily discarded.

One expired food handler training certificate. [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

At the salsa bar within the 1 door under counter cooler, multiple Potentially Hazardous Food (PHFs) measured between 50F - 54F. Per Chef and Manager, all food items have been placed in the unit approximately 3.5 hours prior to measurement. Ambient temperature of unit measured at 55F. [CA]: PHFs shall be cold held at 41F or below or hot held at 135F or above. [COS]: Food items were relocated to walk in cooler to rapidly cool down.

At the cook line, utensils are stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.