LOS BRAVOS MEXICAN RESTAURANT #2

Management knowledge, responsibilities, reporting — Inspector Note: Observed no signed employee health agreement forms during time of inspection. the person in charge at the time could not tell us when they require the food handler to report back to work. CA: The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness. or of a diagnosis without symptoms for 24 hours. COS: Provided Spanish employee health agreement form.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed both hand washing sinks blocked by carts and trash can of food not accessible to staff. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: cart and trash can were moved to make hand washing sink accessible.

Food separated and protected — Inspector Note: Raw eggs stored next to cooked salsa Verde, margarine stored next to raw chicken. COS: items were rearranged and separated according to internal cook temperatures. Educational document provided to person in charge. CA: Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and Cooked ready-to-eat food Fruits and vegetables before they are washed Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: Using separate equipment for each type, or Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and Preparing each type of food at different times or in separate areas; Cleaning and sanitizing equipment and utensils; Cleaning hermetically sealed containers of food of visible soil before opening; Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or Separating fruits and vegetables, before they are washed from ready-to-eat food.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed soda nozzle at bar with heavy black residue and build up. Person in charge stated that it is cleaned every night. Observed ice machine with black organic substance inside. Observed several plates stored unclean with food debris on them in grill prep area. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: A soda nozzle was observed soaking in a quaternary sanitizing solution.

Proper cold holding temperatures — Inspector Note: Observed metal containers of diced tomatoes, raw chicken, marinated chicken, mushrooms, ground beef, and other items in grill prep area greater than 41 degrees. The chef stated the items were prepped at 11am. CA: 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 or above. COS: items were moved to the walk in freezer.