CORAZON

1- Gap in the ceiling above the walk in refrigerator. 2- Opening in dry storage room entry wall, gaps in ceiling panels in dry storage area. [CA] Repair holes in structure and maintain in good condition to prevent pest harborage.

Wet wiping cloths left on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Sour cream and green salsa held in dispenser for less than 2h measured above 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC stored PHFs in refrigerator for rapid cooling.

Employees personal items stored on food prep surface. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Unused equipment stored in dry storage room. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

In dry storage room: Food stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Food SAfety Certificate not available. Some employees Food Handler Cards 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. [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.

In the walk- in: Raw eggs stored directly above ready to eat food. [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.

Salsa and cheese held inside Prep refrigerator measured at 44F. [CA] Cold Potentially hazardous foods shall be held at or below 41F.

Observed Potentially Hazardous Foods (PHFs) ( Cooked steak, cooked chicken, Cooked vegetables, cooked shrimp ) being cooled in covered plastic containers. PHFs temperatures were still within the cooling time frame. [CA] All PHFs food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. [COS] Employees were directed by owner to transfer PHFs being cooled to large metal containers and stored in the top shelf of the walk in.

Opening in wall by the dry storage room entry, gaps in ceiling panels in the dry storage area. [CA] Repair holes in structure and maintain in good condition to prevent pest harborage.

The following Potentially Hazardous Foods (PHFs) were prepared the day prior and stored to cool inside the walk in, the temperature was measured between 47F and 53F : Red salsas, green salsas, carnitas, cooked meats, beans, rice, raw chicken, horchata, vegetables (see detailed VC&D report) [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] All food items were vc&d by the owner.

The following PHfs were measured at improper holding temperatures above 50F for more than 4 hours : held inside the walk in : dressings, salsas, cooked meats horchata, jicama juice. Minor : PHFs held inside the walk in between 43F and 46F: raw meat, cooked chicken, shredded cheese, sour cream [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs held above 50F were VC&d.

Employee observed coming from outside wearing gloves, he then proceeded to handle food containers while wearing the same gloves. No direct contamination was observed. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required.

Back door was open during time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Bags of rice and onions stored directly on the floor inside the dry storage room. Containers of cooked food stored directly on the floor inside the walk in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Chlorine at the 3-comp sink was measured above 200ppm. [CA] Maintain chlorine solution at the 3-comp at 100ppm .

Ambient temperature inside the walk in was measured at 63F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Raw meats stored directly above ready to eat food inside the walk in. [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.

Chlorine test strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Food Safety Certificate is not available. [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.

Wet wiping cloths are stored on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Found old food debirs inside upright freezer and on shelves in back area [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed employee with artificial nails with designs handle a tortilla without donning gloves [CA] - All food employees shall keep their fingernails trimmed filed and maintained or use gloves. Gloves shall be worn when contacting food and food-contact surfaces if the employee has any cuts, sores, rashes, artificial nails, nail polish, rings, other than a plain ring, such as a wedding band, uncleanable orthopedic support devices, or fingernails that are not clean, smooth, or neatly trimmed. [COS] - Employee put on gloves

Found two large food containers (bus bins, appears to be about 10 liters each) with cooked rice and refried beans. Rice measured between 83-120F, beans measured between 95-130F. Per chef it was cooked around 9AM this morning. [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] - rice and beans discarded in trash HIGHLY RECOMMEND TO SWITCH TO STAINLESS STEEL CONTAINERS AND USE ICE BATHS TO RAPIDLY COOL FOODS. HANDOUT PROVIDED. *REPEAT VIOLATION*

Found a gap under the left side of the back door [CA] - Provide a longer door sweep or seal this gap to prevent vermin entry.

Found chemical bottles without labels [CA] Chemicals once removed from original container shall be labeled with common name.