SMOKE EATERS MERCADO LP

Ceiling observed to have built up debris by vents. Floors observed to have cracked tile around barrier between cookline and prep area. [CA] Ceiling, walls and/or floors in food preparation area shall be kept clean. Repair any broken tiles on floor

Scoops observed to be stored with handle in food inside bulk dry foods [CA] Store scoops such that handles are not in direct contact with food

Cheese in prep cooler measured to be 46F. Cut tomatoes and sliced tomatoes measured to be between 44-46F in same unit. [CA] Maintain PHFs at 41F and below for cold holding. [COS] PHFs were placed on ice in side prep cooler insert.

1) Raw breaded chicken tenders observed to be stored above fried chicken wings on cooling rack and on back side shelf in walk in cooler. Raw breaded chicken tenders observed to be stored above container of cut onions and dairy on back side shelf in walk in cooler. [CA] Keep raw poultry below produce and ready to eat foods to prevent cross contamination. [COS] Chicken tenders were moved to be on the bottom of the shelves. 2) Raw celery sticks observed to be stored below paper towel dispenser at handwash sink in back kitchen. [CA] Keep foods away sources of contamination such as handwash sinks. [COS] Celery was moved. 3) Boxes of food observed to be stored on the floor of walk in freezer. [CA] Keep food store at least 6" off of the floor.

Handwash sink at bar missing paper towels at time of inspection. Other fully stocked handwash sink available in kitchen area near bar. [CA] Keep all handwash sinks fully stocked with soap and paper towels at all times. [COS] Dispenser was restocked with paper towels.

Back door observed to be propped open. [CA] Keep back door closed when not in use.

1) Tiles by back door observed to be broken. [CA] Repair tiles and maintain in good repair. 2) Ceiling tiles observed to be discolored and vents observed to have dust accumulation. [CA] Clean and replace ceiling tiles. Maintain tiles in good repair.

3-comp sink in the back measured to have 0ppm quat ammonia being dispensed. Sanitizer well observed to be empty. No active dishwashing observed at time of inspection. [CA] Ensure dispenser will dispense 200ppm quat ammonia. [COS] Employee replaced sanitizer well and primed dispenser until 200ppm quat ammonia is dispensed for use.

Upright 2 door cooler by fryer measured to have: -Shredded chicken at 46F -Chicken wings at 48F -Ambient temperature at 45F. Per operator prior to lunch period cooler was molding 41F. [CA] Keep PHFs at 41F and below for cold holding. [COS] PHFs were moved into under the counter cooler and walk in cooler until cooler is repaired.

Box of food observed to be stored on floor of walk in freezer. [CA] Keep food containers at least 6" off of ground.

Wiping clothes observed to be around cookline and back kitchen area without sanitizer bucket. [CA] Store wiping clothes during use in sanitizer solution to sanitize clothe between wipes.

1) Back door propped open. [CA] Keep back door closed when not in use to prevent entry way of vermin. 2) Smoker observed in back area. Per operator smoker is not in use. [CA] Remove unused equipment from facility to remove clutter. If operator intends to use new cooking equipment in the future, equipment shall be submitted and approved by this facility.

Facility missing quat ammonia test stripes. Facility observed to have chlorine test tripes for upright dishwasher. [CA] Provide testing equipment for any sanitizers used inside facility.

MAJOR: 1) The following items were kept on counter top out of temperature control at: -Wings at 62F -Ranch at 67F Per operator wings are kept next to fryer from 11:30AM - 2:00PM for lunch rush and returned to reach in cooler; ranch was taken out a little at a time for use. MINOR: 1) Drawers under grill measured to have: -Raw chicken at 48F -Ambient temperature at 47F -Cheese at 48F -Steak for nachos at 46F Per operator drawers were just restocked recently after lunch rush. [CA] Keep PHFs at 41F and below for cold holding. Repair drawer cooler. Facility may keep PHFs out of temperature control under time as a public health control (TPHC) for up to 4 hours and then MUST be discarded if not consumed. Facility using TPHC shall provide SOPs and time tracking for reach item under TPHC. [COS]Per operator wings were out for the last 3 hours and shall be VC&D. Per employee ranch was stocked in the last 30 minute and ranch was retroactively labeled. Facility shall submit procedures for keeping PHFs under TPHC to this Agency for approval within the next 3 days upon reinspection. The PHsFs in the drawers were moved to prep cooler or placed on ice in drawers.

FSC is expired [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Per operator he is scheduled to renew FSC.

Walk in measured to have: -par cooked chicken wings (10 buckets measuring between 47F-52F) Per employee par cooked chicken wings are made by dinner shift and cooled. When asked employee stated to cool facility places tenders or wings on to sheet trays; kept out on speed racks for 30 minutes; then placed into walk in cooler in racks and kept in trays until cold; after chicken is sufficiently cold, chicken is then transfered into large bins and stacked. Chicken tenders observed to be cooling on sheet trays in walk in cooler at time of inspection and measured to be 39F. Per employee tenders were cooked about 4 hours prior. [CA] Cool PHFs from 135F to 70F within 2 hours of heating PHFs and from 70F to 41F within 4 hours of reaching 70F. Facility shall spread the cooked PHFs in large sheet tray and cool inside coolers until sufficiently closed prior to placing inside large plastic bins. [COS]10 trays of par cooked chicken wings were VC&D (see VC&D report).

Handwash sink at bar handwash sink missing hot water. Other handwash sinks in kitchen observed to have warm water at 100F and other sinks have hot water at 120F. [CA] Ensure handwash sinks have warm water at 100F-108F or hot water with cold water mixing valve.

FSC is expired [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Per operator he is scheduled to renew FSC.

Smoker observed inside facility at time of inspection. Smoker not currently in use and has not been approved by this Agency. [CA] Submit plans for single additional piece of equipment to this Agency for smoker. Operator was provided with links to application and checklist via email at time of inspection. Operator shall submit for equipment by 03/20/2025 or remove equipment from facility. If facility does not submit and complete plan check process, equipment impound my incur.

In use wiping clothes observed to be stored on prep surfaces. [CA] Store in use wiping clothes in sanitizer solution.

Facility missing quat ammonia and chlorine test stripes. [CA] Provide testing equipment for every sanitization method used in facility.