PUESTO

The cook line hand wash sink lacked a supply of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels provided.

Measured shrimp batter at 53 F at the cook line cold insert. Batter was in a double stacked container. PIC stated that the batter was placed within the unit at 11am. Measured shredded cheese at 61 F within a container stored at room temperature beside the prep line. PIC was unsure what time the cheese was removed from temperature control. Measured cilantro aioli at 55 F and mayo sauce at 60 F within squeeze bottles above the fill line of the cook line prep fridge. PIC stated that the sauces were placed within the unit at 11am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Shrimp batter, cilantro aioli and mayo sauce were discarded following a total service time of four hours. The shredded cheese was voluntarily discarded.

Measured the high temperature warewashing machine at a maximum of 126 F during active use. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] Wares were manually sanitized with 200 ppm quat at the three compartment sink.

1 of 3 handwash sink at the bar missing hand soap. Other handwash sink at bar is fully stocked. [CA] Hand wash stations shall be fully stocked at all times. [COS] Employee restocked sink.

Some wooden spoons were stored on fire suppressor sprinkler system. [CA] Store equipment in areas are are easily cleanable and accessible.

Upright dishwasher measured to have surface rinse temperature at less than 160F. Some dishwashing observed to have occurred earlier and employee observed putting dishes away. Per operator machine may have cooled down after dishwasher went on break. After 6-7 runs upright dishwasher measured to have rinse cycle surface temperature of 162F. [CA]Ensure upright dishwasher measured at 160F prior to working. [COS] Upright dishwasher was warmed up to reach correct rinse cycle temperature

1) Horchata measured to be 44F inside reach in cooler. Cooler observed to have ambient temperature of 40F prior to opening cooler. [CA] Maintain PHF at 41F and below [COS] Bags of ice were added into drink dispensers to cool down drinks. 2) Watermelon Tequila (housemade) measured to be 46F. Observed bartender stock bar about 30-40minutes prior. [CA] Maintain watermelon puree and PHFs at 41F and below. Contact CAPH to obtain variance to demonstrate fruit is no longer PHFs. [COS] Tequila was placed into ice bath.

Cooked meats(pork and chicken) sealed in plastic bags measured to be 46F-45F. Sealed bags were bagged yesterday per logs. Per operator meats were cooked prior to sealing into bags. Other items in walk in cooler measured to be 41F-42F. [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. Recommend ice bath for bags of sealed food. [COS] Bags of meat were VC&D. (see VC&D report).

Facility has an unapproved HACCP plan for and was not able to provide letter of approval from CDPH. Per employee meats are placed into bags hot and then air is mostly removed manually prior to sealing with a heat sealer.[CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Facility shall submit HACCP to CDPH to gain approval prior to using HACCP. [COS] Facility shall cease and desist sealing bags until plan is approved by CDPH. Facility may use ziplock bags or other traditional containers to hold and transport meats until plan is approved.

Salad prep cooler insert at beginning of cookline measured to have: -Crumbled cheese at 44F -House made dressing at 44F -Sliced cherry tomatoes at 45F -Pickled onions at 44F. PHFs in the same prep cooler reach in compartment measured to be below 41F (see measured observations). [CA] Keep PHFs at 41F and below for cold holding. [COS] Per chef, all cookline coolers were just stocked in the last 20-15 minutes for lunch opening. Chef added ice bath to prep cooler insert to keep PHFs at 41F and below. House made sauce measured to be 38F

Handwash sink at end of cookline observed to be missing paper towels. Two other handwash sinks available on cookline. [CA] Keep handwash sinks fully stocked with sop and paper towels. [COS] Employee refilled paper towels.

Wiping cloth in sanitizer bucket at bar measured to be 100ppm quat ammonia. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Bottle of liquor at bar observed to be missing lid or spout. [CA] Provide bottle of liquor with cap or spout to prevent attracting flies.

High temp test stripes for dishwashers observed to be expired and not functional. [CA] Replace high temp test stripes and ensure stripes are functional.

1) Countertop cooler nearest handwash sink at cookline measured to be have: -Caesar dressing at 51F (per operator made within the last hour) -Green sauce at 45F -Cut tomatoes at 47F -Corn at 45F All other countertop coolers were stocked around the same time and had PHFs at 41F and below(see measured observations). 2) Back cold holding insert observed to be missing ice. Container measured to have: -48F roasted salsa -43 Fresh salsa [CA]Maintain PHFs at 41F and below for cold holding. Ensure ice bath has enough ice and water to submerge sides of containers of PHFs. [COS]Ice was added to countertop cooler and salsa to maintain temperature.

Some food handler card observed to be expired. [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.

MAJOR: 1) Raw shelled eggs measured to be 54F in cooling insert by griddle. MINOR: 2) Cold holding insert by fryer measured to have: -Shrimp at 45F -Fish at 46F [CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding. [COS] Per operator entire line was being restocked in the last 30 minutes after lunch rush. Eggs, shrimp, and fish were placed in ice bath to maintain temperature.

1) Tongs observed to be stored with handle in direct contact with food in drawers by cookline. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2) Scoop observed to be stored in front of handwash sink at bar. [CA] Store equipment away from sources of contamination.

Side walk in cooler measured to have: -Mole at 90F -Black beans at 118F Per label beans and mole were made about 4 hours prior. Beans and mole were in deep containers. [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] Mole and black beans were VC&D.

Handwash sink by upright dishwasher observed to be missing soap and water valve observed to be turned off. Other handwash sinks were nearby at beverage area and kitchen area[CA] Keep all handwash sinks fully stocked and functional all the time.

MAJOR: 1) Fruit puree mix observed to kept on counter top at bar. Guava puree and coconut puree mixes measured to be 62F and 65F. Per employee restaurant is open at 11:00AM and purees were stocked then (about 2.5 hours prior). MINOR: 2) Middle prep cooler inserts across from cookline measured to have: -Cilantro cream sauce measured to be 44F -Cotija cheese at 44F -Salsa at 44F PHFs in prep cooler reach in measured to be 40F and below (see measured observations). Cold air observed to be seeping out of cooler due to gap in gasket. [CA] PHFs shall be held at 41°F or below for cold holding. Repair gaskets. [COS] Out of temperature purees and PHFs in prep cooler at cookline were placed on TPHC to be discarded at 3:00PM. Per chef all items should have been stocked at 11:00AM prior to opening. Fruit puree mixes shall be kept on ice bath for next batch. Per chef, work order has been placed to repair prep cooler and PHFs shall be kept on TPHC until cooler has been repaired.

1) Gasket in middle prep cooler and left most cookline prep cooler observed to be fraying. [CA] Repair gaskets and maintain in good condition. 2) Cocktail shakers observed to be store on countertop of bar within reach of patrons seated at the bar. [CA] Store shakers such that they protected from patrons to prevent contamination. Store items 3ft away from edge of bar or behind a barrier.

Bitters and some mixers observed to be stored on countertop of bar within reach of patrons seated at the bar. [CA] Store garnishes and food protected from patrons to prevent contamination. Store items 3ft away from edge of bar or behind a barrier.

3-comp sink sanitizer compartment measured to have 0ppm quat ammonia. Wall mounted quat ammonia dispenser measured to have 0ppm quat ammonia. Well for quat ammonia observed to be almost empty. No active dish washing in 3-comp sink observed at time of inspection. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [COS] Quat ammonia well was refilled.