3 HERMANOS MEXICAN GRILL

1. Observed Vermin: Documented in the following areas: - live cockroaches of all life stages behind FRP that is detached from the wall - A live nymph crawling near the floor sink - An adult German cockroach on the wall near the single door prep unit - Dead cockroaches near the floor sink 2. Photographs: Taken for documentation purposes. Yes 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Elizabeth Segura, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Ice machine has a damaged sliding cover. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Replace broken cover.

Multiple wiping cloths outside of sanitizer noted around the kitchen at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Sanitizer bucket was made at the time of inspection; measured at 100PPM of chlorine.

Only hand wash station within the kitchen area was blocked at the time of inspection with equipment. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] Items were removed from the hand wash station; hand wash is now accessible.

Facility does not have a complete set of test strips for chlorine; concentration indicator is missing. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical ware-washing.

Knives were being stored in between the steam table and prep table at the time of inspection. [CA] Discontinue this practice since that area does not get cleaned in a regular basis. Recommend obtaining knife holder or magnets. [SA] All knives in this area were moved to the 3-compartment sink (wash, rinse, sanitize).

Multiple food containers stored on walk in cooler floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Multiple food containers in walk in cooler are lacking lids. [CA] Provide lids for food containers to protect from possible contamination.

Leak observed at front hand wash sink. Operator stated it will be repaired this week. [CA] Repair plumbing fixture and maintain in clean and good repair.

Multiple wiping cloths stored outside of sanitizer bucket. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine).

Light bulbs in ventilation hood observed inoperable. [CA] Replace light bulbs and maintain in good condition.

In the preparation sink, raw beef observed thawing at room temperature. [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

Observed used wiping cloths stored on the counter-top. [CA] Ensure used wiping cloths are stored in a sanitizer bucket with applicable sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer.

Behind the 3 compartment and prep sinks, observed FRP brackets at the bottom of FRP panels are peeling away. [CA] Ensure FRP panel brackets are reinstalled and sealed to prevent possible harborage of vermin.

Observed knives stored between the edges of equipment in the kitchen area. [CA] Ensure utensils and equipment are stored in a manner that prevents contamination.

Observed use of the drainboard at the 3 compartment sink to prepare food when dirty utensils and equipment are present in the nearby compartments. [CA] Ensure only prep sinks are used for food preparation. Food shall be kept separated from areas that may cause contamination.

In the walk-in refrigerator, measured a large container of cooked pork belly cooling at 66F. In the walk-in freezer, measured a large container of pinto beans cooling at 50F. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one more of the following methods: in an ice bath; by adding ice; in shallow containers; separated into smaller portions; using ice paddles; and/or using RAPID cooling technology.

*Repeat violation Lack of food handler card for one of the employee in the facility. [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.

Eggs stored above ready to eat foods such as rice and salsa in two door refrigerator. [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. Observed food items stored in two door refrigerator and walk in cooler without lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Horchata container is stored near cashier counter without lid. Per PIC, it is customer self service and employee pours the drinks. [CA] Keep the drink container covered to prevent from contamination.

Expired permit posted in the facility. [CA] The valid health permit issued by this department shall be posted in public view.

Lack of chlorine test strips. [CA] Provide chlorine test strips.

Knives stored in the crevice between wall and prep table. [CA] Properly store utensils and equipment in a clean and sanitary manner. Scoop handles are coming in contact with bulk food items in containers. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Waste pipe is extending into the floor sink under three compartment sink. [CA] All equipment that discharges liquid waste shall discharge through an airgap of at least one inch or twice the diameter of waste pipe into a floor sink or other approved type of receptor.

Observed bulk food items out of its original packaging stored in containers without labels. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

All the light bulbs in the ventilation hood are not operating. [CA] Replace the light bulbs to provide adequate lighting. Two bucket fryer is extending out of the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.