CAZADORES MEXICAN RESTAURANT #1

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed light bulbs without light shields in the hood above the grill. C/A: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles

Proper cold holding temperatures — Inspector Note: Observed lettuce in the prep top cooler of main kitchen and carnitas in the reach in cooler temp above 41F. Observed raw chicken, tomatoes, and raw in the cooler drawers temp above 41F in the grill drawers of main kitchen. 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: Tomatoes and raw beef placed in ice bath for rapid cooling. Chicken, carnitas, and lettuce discarded.

Proper cold holding temperatures — Inspector Note: Observed pico de gallo and lettuce holding above 41F in the prep top cooler in the main kitchen. C/A: TCS items shall be maintained at 41F or below when cold holding. COS: Items placed in cooler within 2 hours. Placed in walk-in cooler to cool down.

Proper hot holding temperatures — Inspector Note: Observed steak holding at 125f on the steam table in the main kitchen. C/A: TCS foods shall be maintained at 135F or higher when hot holding. COS: Reheated on stove top to 207F and placed back on steam table.

Food properly labeled; original container — Inspector Note: Observed green tomatoes that appeared to be spoiled with mold like growth on them stored inside of the walk-in cooler in the main kitchen. C/A: Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. COS: Discarded.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed several risk factors out of compliance. C/a: The person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Food separated and protected — Inspector Note: Observed container of raw chicken stored on a box of tortillas; observed chicken stored above avocadoes in the walk-in cooler in the main kitchen. Observed raw chicken stored behind cut bell peppers and above raw beef in the grill cooler drawers. C/A: Food shall be protected from cross-contamination by arranging each type of food in equipment so that raw food is not stored above cooked or ready to eat items. COS: Raw chicken moved to bottom shelf in the walk-in cooler. Raw chicken moved to bottom drawer in the grill cooler drawers.

Food stored covered — Inspector Note: Observed container of lettuce and 4 different containers of chopped onions stored uncovered in the walk-in cooler in the main kitchen. Observed raw beef, raw chicken, and raw peppers and onions stored uncovered in the grill cooler drawers in the main kitchen. C/A: Food shall be stored covered in order to prevent the possibility of contamination. COS: Items covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black residue build-up on the soda nozzles located near the cash register. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC cleaned and sanitized the nozzles.

Proper date marking and disposition — Inspector Note: Observed the following prep dates: birria beef 9/16, chipotle sauce 9/10, cooked pork 9/6 and 9/16 stored inside the reach-in cooler in the main kitchen. Observed the following prep dates: containers of queso 9/6, 8/16, 9/13/ and 9/6 stored in the walk-in cooler in the main kitchen. Observed container of queso with prep date of 9/6 stored in the reach in cooler in the bar area. C/A: A food that requires datemarking shall be discarded if it exceeds 7 days. COS: All foods discarded.

Toxic substances properly identified, stored, used — Inspector Note: Observed 2 spray bottles on 2 different carts holding chemicals with no labels inside the dining room. 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: spray bottles labeled.