EL TESORO

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed food being cooled using a nonapproved method. Food items were tightly wrapped and covered with lids in bulk containers during the cooling process, restricting proper heat transfer. Potentially hazardous foods must be cooled rapidly to prevent the growth of harmful bacteria. Tightly covering food during cooling traps heat and slows the cooling process, increasing the risk of time/temperature abuse. Approved cooling methods—such as using shallow pans, ice baths, smaller portions, or rapid cooling equipment—are required to ensure food reaches safe temperatures within the specified timeframes. During cooling, containers should be loosely covered or uncovered (when protected from contamination) to allow heat to escape efficiently. Instructed staff to discontinue cooling food in tightly covered or wrapped containers. Advised to use approved cooling methods such as placing food in shallow pans, dividing into smaller portions, and using ice baths when applicable. Food should be loosely covered or uncovered during cooling to facilitate heat transfer.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the facility using cardboard as flooring material throughout the main kitchen and in the outside cooking area instead of approved materials. Cardboard is not a cleanable, nonabsorbent surface. Nonfood-contact surfaces exposed to splash, spillage, or food debris must be constructed of smooth, nonabsorbent, and easily cleanable materials. Cardboard is absorbent and cannot be properly cleaned or sanitized Advised management to remove all cardboard from the flooring areas. Replace with durable, nonabsorbent, and easily cleanable materials such as sealed concrete, tile, or commercial-grade mats designed for kitchen use.

Adequate handwashing facilities supplied & accessible — Inspector Note: A designated handwashing sink was used for purposes other than handwashing. An employee was observed refilling a bucket with water at the handwashing sink located in the dish/prep area. Instructed staff to cease using the handwashing sink for any non-handwashing activities. Advised that all water collection or food-related tasks must be conducted at appropriate prep sinks.

Adequate handwashing facilities supplied & accessible — Inspector Note: A designated handwashing sink was used for purposes other than handwashing. Cleaning chemicals in a spray bottle were stored on the handwashing sink in the main kitchen. Additionally, ice, food debris, and steel wool used for cleaning equipment and utensils were observed stored inside the handwashing sink. Instructed staff to immediately remove all items from the handwashing sink and discontinue using it for storage or other non-handwashing purposes. Advised that cleaning tools, chemicals, and debris must be stored in designated areas. Management should ensure all handwashing sinks remain clear, accessible, and properly used at all times,

Food stored covered — Inspector Note: Observed the facility cooking beef outdoors without adequate overhead protection. The barbeque pit/cooker was not fully covered, and food was exposed during cooking. Additionally, cooking equipment was stored on top of a cardboard, which is not an approved, cleanable surface. Outdoor barbeque pits or cookers must be protected by permanent overhead coverage to prevent contamination from environmental sources such as dust, debris, and pests. Equipment and food-contact items must be stored on smooth, nonabsorbent, and easily cleanable surfaces Instructed management to ensure all outdoor cooking operations occur under approved, permanent overhead protection. Advised that barbeque pits/cookers must be equipped with functional lids and kept closed except when actively cooking. Directed staff to discontinue storing equipment on unapproved surfaces and to use only smooth, nonabsorbent, and easily cleanable materials.