LOS BRAVOS MEXICAN RESTAURANT #7

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple metal pans wet stacked on racks by server area in main kitchen. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. COS: Items were placed for air drying.

Food separated and protected — Inspector Note: Observed raw chorizo stored behind spinach and pico in prep top cooler 2 in main kitchen. Observed raw chicken stored behind raw beef and raw beef stored behind cooked pork in grill cooler in main kitchen. Observed raw chicken and raw beef stored on top of beer canisters in walk in cooler in main kitchen. CA: Ensure to store food items according to the minimum cook temperature to prevent cross contamination. COS: Raw chorizo was moved to in front of spinach and pico in prep top cooler. Raw chicken was moved to the front of grill cooler with raw beef stored behind it and cooked pork stored in the back. Raw chicken was placed over other raw chicken and raw beef was stored over other raw beef in walk in cooler.

Thermometers provided and accurate — Inspector Note: Observed no working thermometer on site for checking internal food temperatures during inspection. C/A- Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use

Single-use/single-service articles: properly stored, used — Inspector Note: Observed to go boxes on front service bar counter top and main kitchen above prep top and in food service window stored upright without protection. C/A-Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented COS- All to go boxes placed lip down

Proper cold holding temperatures — Inspector Note: Observed rice (x2) in main kitchen WIC holding above 41F. Observed pork tamales, cheese dip, carnitas, in prep bottom #2 holding above 41F in main kitchen. observed guacamole and shredded cheese holding in prep top #2 above 41F in main kitchen. Observed raw chorizo in prep top #1 over filled top half holding above 41F. C/A-Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS- Rice in WIC discarded. Carnitas, pork tamales, and cheese dip in prep bottom discarded (stayed in unit over night). Pico, guacamole, and shredded cheese prepped in the morning placed in WIC for rapid cooling. Top half of raw chorizo moved to WIC for rapid cooling, bottom raw chorizo at 39F

Proper cooling time and temperature — Inspector Note: Observed guacamole in prep top #2 unit tempted at 12:32 at 48F, PIC moved to WIC covered with lid tempted at 2:27 at 47F. Observed pico in prep top #2 unit tempted at 12:32 at 44F, PIC moved to WIC covered with lid tempted at 2:27 at 45F. Observed raw chorizo in prep top tempted at 12:00 at 43F, tempted in WIC at 45F at 1:07. C/A-Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS- Pico and Guacamole had lids removed and placed in WIF for rapid cooling. Raw Chorizo placed in WIF for rapid cooling tempted at 2:27 at 39F

Toxic substances properly identified, stored, used — Inspector Note: Observed two working spray bottles with blue liquid on front service rolling carts not labeled with contents inside. C/A-Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS- Bottles labeled Windex