THE CHOCLO INC

Facility is reusing milk gallons to fill up yogurt and oatmeal. [CA] Food containers intended for single use shall not be reused. Use approved food containers.

Shredded cheese in a shallow hotel pan on a prep table measured at 70F. Per PIC, it has been out for about 1 and a half hours. [CA] Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep. [COS] Cheese was moved into cooler to rapidly cool. Discussed with PIC about obtaining half hotel pans to limit amount of time food is in the danger zone.

Facility's provided chlorine test strips expired in 2021. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Food handler card is unavailable for staff. [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.

The only hand wash station in the facility was blocked off by a large prep table on rollers. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC removed the table to stop obstructing the hand wash sink.

Facility lacks internal thermometers for cold holding units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Dishes were observed drying on the drainboard of the prep sink. When PIC was asked how they clean their dishes they stated they wash them at the prep sink. PIC stated they did not sanitize the dishes. [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] A sanitizer solution was made and dishes were sanitized.

Raw eggs were found stored above ready to eat foods in the upright cooler. [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.

1. Facility lacks testing materials for their choice of sanitizer at the three compartment sink, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. 2. The prep sink was found being used as a ware washing and hand washing sink. [CA] Ensure to use the three compartment sink to wash dishes.

Facility was observed thawing chicken in two of the three compartments of the three compartment ware wash sink. Note: Per PIC they sanitized the three compartment sink prior to use and they wash all dishes at night. The prep sink was actively being used to thaw pork feet at time of the inspection. [CA] All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink. All food facilities that prepares food or multiservice utensils and equipment are used shall provide a three-compartment sink with two integral metal drain boards for manually washing, rinsing, and sanitizing equipment and utensils.

The two stock pot burner range is not within 6 inches of the exhaust hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.