EL GRAN SABOR

Quat sanitizer in the three compartment sink was measured at 0 ppm. No active warewashing observed at time of inspection. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] The container of sanitizer was low and changed out by PIC.

Knife stored on magnetic strip above prep sink is observed with multiple chips on the blade. [CA] Remove from use and replace damaged utensils and equipment.

Food Safeety Certificate for Manager is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review.

Handwash sink located by warewashing area is obstructed with equipment stored in the basin of the sink. [CA] All handwash sinks shall be unobstructed and easily accessible to allow proper handwashing when required. [COS] Employee removed items obstructing the sink. Employees were also observed using another handwash sink located within a reasonable distance.

Floor drain located by the ice machine is unclean with accumulation of black mold-like substance. [CA] Frequently clean and sanitize nonfood contact surfaces or as needed.

Multiple dead cockroaches (5-6) observed in area by the three compartment sink. Did not observe vermin activity elsewhere and facility does not have professional pest control service. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitize affected areas.

Spray bottles used in the kitchen are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

Carne asada in hot holding unit was measured at 100-110F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Per employee, the item was prepared within the hour and placed it back on the grill to reheat.

1) Employee personal foods are stored inside the upright reach-in cooler above food used and served in the kitchen. [CA] Employee personal food shall be stored in designated area that is separate or below food used in the facility to prevent cross-contamination. 2) Employee personal items are stored on the prep tables. [CA] Employee personal items shall be stored in designated area separate or below food preparation or food storage areas. 3) Accumulation of unused items and unapproved equipment within the facility. [CA] Items and equipment that are not necessary for the day to day operation of the kitchen shall be removed from the facility.

Container of beans that was cooling since the previous day in the upright reach-in cooler is measured at 48F. [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] Employee discarded the beans into the trash.

Quat sanitizer in the three compartment sink is measured at 0 ppm. The container of sanitizer solution was empty. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

Knife held on holder located above the prep sink is observed damaged and chipped along the blade. [CA] Remove and replace damaged utensils.

Accumulation of black-mold like substance in the floor sink located at the ice machine. [CA] Frequently clean and sanitize nonfood contact surfaces.