LOS BRAVOS MEXICAN RESTAURANT

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed a batch of salsa being prepped at the start of inspection (11AM). Salsa ingredients were blended together and placed into large plastic containers before being placed in the walk-in cooler to cool at 12:15. Temperature of salsa before being placed in the walk-in cooler was 78F. Temperature of salsa was 74F at 1:50. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC placed salsa into large metal pans and placed pans in an ice bath to cool effectively. Informed pic that more effective methods must be used to cool salsa effectively from room temperature to 41F in 4 hours.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several dishes stored clean still wet and stacked on top of one another or not inverted. CA: Clean equipment and utensils shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. CORRECT BY: Washing, rinsing, and sanitizing dishes that have been stacked wet. Educate employees that dishes must be allowed to fully air dry before stacking. Make space on shelving units for equipment to be stacked inverted to air dry fully.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed tortillas stored in plastic grocery bags. Observed one single-use margarita container being re-used to hold soft serve mix. CA: (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: safe , durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS: PIC placed tortillas in a metal pan, and discarded soft-serve mix in single-use container.

Nonfood-contact surfaces clean — Inspector Note: Observed several metal shelves in the walk-in cooler and dry storage area with a build up of food debris and rust. Observed the plastic liners of the shelving units storing dry dishes unclean. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CORRECT BY: Cleaning shelving units and plastic liners to remove debris. Rusted shelves should be replaced if rust cannot be removed to prevent possible food contamination. Discussed with PIC that shelving units should be cleaned on a regular basis to prevent build up.

Insects, rodents, and animals not present — Inspector Note: Observed several flies throughout the kitchen and dining area. Observed standing water out the back door in the refuse area. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions. CORRECT BY: Working with the mall owners to correct drainage issues at the back door near the dumpster. This is considered a harborage condition and must be eliminated.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed several food contact surfaces unclean to sight and touch (dry storage scoops, ice machine door, can opener blade, vegetable chopper rubber, magnetic knife holder) CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. CORRECT BY: Washing, rinsing, and sanitizing all food contact surfaces. Food contact surfaces should be clean to sight and touch at all times when not in use. Evidence of correction can be emailed to inspector no later than 8/11/2026. Email is listed below.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed numerous lids of foods in dry storage cracked and broken. PIC acknowledged previous discussion of issues with food storage containers during 1/3/25 inspection CA: Equipment shall be maintained in a state of repair Correction: Send proof of new lids purchased by 11/17/25

Insects, rodents, and animals not present — Inspector Note: Numerous house files were observed through out kitchen area. Recent pest control service report did not include mention of treatment for flies. CA: Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule. Correction: Advised to work with licensed pest control company to control pests

Insects, rodents, and animals not present — Inspector Note: Observed gaps in door to dumpster area as previously noted in inspection discussion from 1/3/25. CA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:(i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Correction: Repair or close gaps in door by 11/17/25

Hands clean and properly washed — Inspector Note: Observed staff members changing gloves after handling raw meats to prepare RTE foods without washing hands in-between. Staff member also consumed a personal beverage after washing hands and before putting on new gloves for working with raw foods. 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 and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (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; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; (ix) After engaging in other activities that contaminate the hands. COS: Employee removed gloves and washed hands before donning new gloves and returning to food prep. PIC instructed staff to wash hands and change gloves when switching between tasks involving raw and ready to eat foods.

Food separated and protected — Inspector Note: Observed employee handling and cooking raw chicken with gloves, wiping gloved hands on cloth used to protect from hot pans, then preparing ready-to-eat (RTE) foods without discarding gloves from raw meat preparation. CA: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS: Employee discarded gloves, removed dirty towel, washed hands, and donned new gloves before preparing RTE foods for order.

Food stored covered — Inspector Note: Observed containers of cooked beans, salsa, cut lettuce and other foods in walk-in cooler uncovered while not actively cooling or in use. Observed containers of dry spices uncovered in prep line. CA: Except when cooling, storing the food in packages, covered containers, or wrappings COS: PIC found lids or covered with adequate wrapping

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black matter accumulating on bottom of door/flap of ice machine. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Correction: Clean by 11/10/25, send proof to inspector.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods cold holding at temperatures above 41F (see temperature log). Upon discussion with PIC, items had been in cold holding since the day before or longer. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety (TCS) food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: PIC discarded foods prepared and cold-held more than 4 hours ago including raw chicken, raw beef, cooked pork, tomatillo-based salsas, and cooked potato mixture.

Time as a public health control: procedures and records — Inspector Note: Observed salsa stacked without adequate temperature control and no marked discard time. PIC acknowledged previous discussions of using TPHC for salsa but no written procedures were in use or available at time of inspection. CA: - The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. COS: PIC labeled salsa with 4-hour discard time. Procedures template provided by inspector