CALLE EL HAMBRE

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Reach in cooler in the main kitchen doors alternately pop open when the other is closed. CA: (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. REPAIR WITHIN 10 DAYS.

Proper cold holding temperatures — Inspector Note: Observed cold holding temperature violations in the main kitchen prep top refrigerator and reach in refrigerator. CA: Cold hold TCS foods must be maintained at 41F or below. COS: PIC stated that temperatures were checked prior to opening and were 41F and below. All items in the prep top refrigerator were thrown away. Foods in the reach in cooler were cooled down 35F to 41F.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: No test strips to test the concentration of Quat CA: Test measuring device required. 10 DAYS REQUIRED FOR STRIPS

Hands clean and properly washed — Inspector Note: Observed employee touching raw chicken and beef then washed containers in the 3 compartment sink. Employee using the broom then preparing customer food. Employee leaving the kitchen, touching the door handles, then returning and preparing customer food. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. COS: PIC informed of when hands should be washed. Employees removed gloves and washed their hands.

Management knowledge, responsibilities, reporting — Inspector Note: PIC provided verification of 1 employees knowledge of their responsibility to report when there are 3 employees present during the inspection. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. 10 DAY COMPLIANCE REQUIRED

Adequate handwashing facilities supplied & accessible — Inspector Note: No handwashing cleanser available at the handwashing sink in the kitchen. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap at all times. COS: Employee replaced the empty cleanser container with a new one in the dispenser.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed numerous dishes stacked high in the handwashing sink in the main kitchen. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: All dishes removed from the handwashing sink.

Food separated and protected — Inspector Note: In the main kitchen reach in cooler observed a container of personal raw chicken stored above cooked foods and ready to eat vegetables, and in the bottom of the prep top cooler raw chorizo and bacon stored above cheeses. In the side storage room observed raw bacon stored above parsley and peppers. CA: Raw animal proteins must be stored in a manner that prevents the possibility of cross contamination. COS: Raw proteins stored in the the newer reach in cooler in the side storage room.

Food separated and protected — Inspector Note: Observed raw beef being cut on a countertop that contains cleaned dishes on the same counter within inches and above clean pots and cutting boards. CA: Must be cut on a separate surface away from surface used to store ready to eat foods and raw proteins of other types. COS: Dishes and pots removed from this preparation area.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Employee observed washing dishes with soap water, rinsing the dishes, and then dishes were stored. CA: Chemical sanitizer required at 200-400 PPM Quaternary Ammonia. COS: Employee and PIC educated on how to wash dishes in the 3 compartment sink, how the sinks are to be set up, and the 3 compartment sink set up to wash, rinse, and sanitize. Dishes rewashed correctly.

Proper cold holding temperatures — Inspector Note: Observed cold holding temperature violations in the main kitchen reach in and prep top cooler. CA: Cold holding TCS foods must be maintained at 41F or below. COS: shredded cheeses in the prep top recently portion/prepared temps at 1:58PM cooled to 40F at 3PM. Beef/Pork mix in the reach in discarded.

Proper hot holding temperatures — Inspector Note: Observed several items hot held stored at temperatures lower than 135F. CA: Hot hold TCS foods must be maintained at 135F or above. COS: Beef gone at 2PM; black beans 194F at 3PM; chicken 206F at 3PM

Proper cooling time and temperature — Inspector Note: Observed potato salad made at 2 pm 52F stored in the reach in cooler and at 52F 3PM. CA: 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: Salad placed in the reach in freezer 41@ 3:40PM.

Proper date marking and disposition — Inspector Note: Observed cooked beef, cooked noodles, cabbage, salsa, and garlic sauce in the main kitchen reach in cooler; garlic sauce and cooked noodles in the reach in cooler of the side storage room; salsa and garlic sauce in the front food service reach in cooler prepared Saturday without date marking. CA: Prepared/ready to eat TCS foods must be date marked, if not consumed within 24 hours, with the date that the food shall be consumed. COS: All items date marked.