CAZADORES MEXICAN RESTAURANT #2

Wiping cloths: properly used and stored — Inspector Note: Observed sanitizing bucket stored at the counter top where food is prepped. C/A sanitizing buckets shall be stored off the floor and off the counter where food is prepped COS: Bucket was moved below that table and not mixed with food

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed the warewashing machine not dispensing the proper concentration of bleach to sanitize dishes. Chlorine levels were tested below 50ppm C/A Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. Manager has 10 days to correct the violation. In the meantime ALL dishes need to washed rinsed and sanitized at the three compartment sink. Three compartment sink was set up and the sanitizer was tested at 50ppm

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed aluminum to go containers and the lids stored upright on the top shelf in the main kitchen. Observed foam to go boxes stored upright in the server area. Observed ceramic dishes at the server area stored upright. C/A To go and serving dishes that are not protected from overhead contamination need to be covered or inverted. COS: containers were inverted and ceramic dishes were covered

Nonfood-contact surfaces clean — Inspector Note: Observed the main air condition blowing vent covered in heavy dust and leaves in the middle of the kitchen very near to prep area. C/A Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. COS:

Food separated and protected — Inspector Note: Observed raw chicken stored in the cooling drawer in the main kitchen uncovered and behind raw beef. Raw chicken was already in the beef tray. C/A Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and covered COS: Beed was discarded and chicken was moved to the front

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a stack of dirty dishes stored on the bottom shelf in the main kitchen with clean dishes. Observed clean dishes at the top shelf in the main kitchen stored with visible food residue. C/A Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: ALL DISHES WERE PLACED AT THE DISHWASHER TO BE RE_WASHED

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the soda dispensing nozzles at the guest area with a significant black build-up. C/A In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: NOZZLES WERE CLEAN BEFORE EHS LEFT

Proper cold holding temperatures — Inspector Note: Observed several foods at the prep top cooler in the main kitchen holding above 41*F. Observed food stored in the RIC in the main kitchen holding above 41*F. C/A me/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food was discarded

Proper cooling time and temperature — Inspector Note: Observed pico de gallo that was prepped early in the morning stored in the RIC in the main kitchen with a temperature of 51*F at 2:15 pm. At 3:00pm when the temperature was taken again it was at 51*F and passed the 4 hour window. Observed 4 white 5 gal buckets stored in the WIC in the main kitchen filled with shredded lettuce that was prepped in the morning with a temperature of 57*F. At 3:00pm the temperature was 52*F and outside the 4 hour window. Chef stated he put the food to cool around 11:00am C/A Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C) COS: ALL LETTUCE AND PICCO DE GALLO WAS DISCARDED

Food properly labeled; original container — Inspector Note: Observed several clear container with spices that had no identifying labels. (Ex: salt, coriander, salt mix marinade, black pepper, garlic powder,paprika) C/A Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS Food must be labeled in 72 hours

Wiping cloths: properly used and stored — Inspector Note: Observed several wiping wet cloths that were stored on the prep counter covered with food debris. Observed the sanitizing bucket resting on the prep counter. C/A Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. COS: wipes placed in sanitizer and the bucket was moved to the lowest shelf of the table

Nonfood-contact surfaces clean — Inspector Note: Observed the gasket to the bottom of the prep top cooler with heavy accumulation of grease and mold C/A Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Facility has 3 days to correct the violation and send pictures to EHS to ensure the violation has been corrected

Proper cold holding temperatures — Inspector Note: Observed several foods stored in the RIC in the main kitchen that were holding above 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS Food Was discarded

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloth stored in the sanitizer bucket in the front service area with a concentration of sanitizer below 50ppm.Sanitizer was tested at 0ppm C/A Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS Manager re-made the sanitizer bucket and the sanitizer was tested at 100ppm

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed the warewashing machine not dispensing the proper concentration of bleach to sanitize dishes. Chlorine levels were tested below 50ppm C/A Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. Manager has 10 days to correct the violation. In the meantime ALL dishes need to washed rinsed and sanitized at the three compartment sink. Three compartment sink was set up and the sanitizer was tested at 50ppm

Nonfood-contact surfaces clean — Inspector Note: Observed the gasket to the bottom of the prep top cooler with heavy accumulation of grease and mold C/A Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Facility has 3 days to correct the violation and send pictures to EHS to ensure the violation has been corrected

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee/cook drinking from an open coca cola cup in the main kitchen area. C/A Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Employee disposed of the cup

Food separated and protected — Inspector Note: Observed raw chicken stored in the cooling drawer behind uncovered raw beef C/A Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; COS: Manager re-arranged the drawer and put the beef in the rear

Food stored covered — Inspector Note: Observed two buckets and one large container containing chips that were stored below the table uncovered. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: Chips were covered

Proper cold holding temperatures — Inspector Note: Observed several TCS food items stored at the prep top, RIC and walk in cooler that were holding above 41*F See asterisk items C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS Food was Discarded

Proper hot holding temperatures — Inspector Note: Observed a large pot of carnitas on the stove with a temperature of 101*F. Manager stated the food was heated around 12pm. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS Manager re-heated the food again and the final temperature was 165 @3:14pm

Proper cooling time and temperature — Inspector Note: Observed sliced tomatoes, raw marinating chicken that was prepped earlier in the day and the coolind rate was not adequate in order for the food to reach below 41*F in 4 hours. C/A Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. 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. P EHS had to intervene and had the employee place the chicken in smaller containers and place them on ice