CALLE EL HAMBRE

Observed employee dump milk in the hand sink located in the dink prep/server prep area of the main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: discussed that hand sinks shall only be used for hand washing with PIC.

Observed hand sink next to the 3-compartment sink in the main kitchen without paper towels or any other approved hand drying methods. Observed the hand sink in the server/drink prep station in the main kitchen without paper towels or any other approved hand drying methods. Observed the only hand sink at the bar without paper towels or any other approved hand drying methods. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS: paper towels provided to all these sinks.

Observed pest harborage conditions: excess standing water and food at the bottom of the pull out drawers for both prep top units. c/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: eliminating harborage conditions.

Observed several dead roaches around the floor drain for the sink located directly next to the (right) prep top in the main kitchen. Observed several dead pests in the two of the light shield in the main kitchen. Observed one dead roach on the wall in the dry storage area of the main kitchen. C/A: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Observed Reach-in cooler (RIC) #2 (closest to the entrance of the storage are of the main kitchen) with an ambient temperature of 44F. C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Observed cold holding temperature violations in the main kitchen prep top refrigerator and reach in refrigerator.

Reach in cooler in the main kitchen doors alternately pop open when the other is closed.

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.

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.

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.

Observed cold holding temperature violations in the main kitchen reach in and prep top cooler.

Observed several items hot held stored at temperatures lower than 135F.

Observed potato salad made at 2 pm 52F stored in the reach in cooler and at 52F 3PM.

Employee observed washing dishes with soap water, rinsing the dishes, and then dishes were stored.

PIC provided verification of 1 employees knowledge of their responsibility to report when there are 3 employees present during the inspection.

Observed numerous dishes stacked high in the handwashing sink in the main kitchen.

No handwashing cleanser available at the handwashing sink in the kitchen.

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.

No test strips to test the concentration of Quat.

Observed old food labels on food containers that were actively stored in units. Observed old food labels on food storage containers that were stored as ready for use. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed several live german roaches as well as dead german roaches in the main kitchen area (behind the stove top, near the 2nd prep top cooler). Observed pest harborage conditions (standing water on the floor behind equipment and food at the bottom of the pull out drawers for both prep top units) C/A: 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; Pf and 4. Eliminating harborage conditions. EHS will conduct a follow-up on or before March 5th, 2025.

Observed several TCS food distinguished by an asterisk (*) holding above 41F. C/A: cold time/temperature control for safety food (TCS) shall be cold held at 41F or below. COS: food discarded.

OBSERVED RAW CHICKEN BREAST STORED ON TOP OF RAW BEEF AND RAW PORK IN REACH IN COOLER IN MAIN KITCHEN AREA C/A: RAW ANIMAL PROTEINS SHALL BE STORED IN A MANNER THAT PREVENTS THEM FROM CONTAMINATING THE OTHER; RAW POULTRY SHALL NEVER BE STORED ABOVE OTHER PROTEINS AND/OR RTE FOODS COS: CHICKEN REMOVED.

OBSERVED SLICED TOMATO STORED IN REACH IN COOLER HELD FOR OVER 24HRS WITH NO DATE MARKING C/A: ALL TCS FOODS OPENED/COOKED/PREPARED AND HELD OVER 24HRS SHALL BE DATE MARKED TO ENSURE A 7 DAY SHELF LIFE COS: DATE PLACED ON TOMATO.