Sabor a Puebla Bar & Grill

Observed gaskets and door handle of walk-in cooler (WIC) in disrepair. Also observed WIC door not self-closing and door being left ajar. Must address issue.

Current CFSM still posted. Employees are scheduled to attend CFSM courses that are active in kitchen.

Observed damaged flooring in WIC, outside of WIC, and near back door. All areas must be addressed.

Observed uncovered raw chicken stored above uncovered raw beef in reach-in cooler on cook line. Also observed raw steak and chorizo stored above ready-to-eat (RTE) foods in walk-in cooler. Raw meats must be stored based on final cook temperature; meats with higher final cook temperatures must be stored below meats with lower final cook temps. COS by properly storing.

Observed: 1. All time/temperature control for safety (TCS) foods in walk-in cooler being cold held above 41°F. Ambient temperature of unit was ~48°F with the temperature of TCS foods ranging between 47-59°F. 2. TCS foods in prep top unit (to right of expo window) being cold held above 41°F. Unit is working however, kitchen is fairly hot, which is most likely to cause of the temperature abuse. Ambient temperature of unit must be lowered. 3. Salsa being cold held above 41°F on ice due to a poor ice bath being used. TCS foods must be cold held at 41°F or below. COS by discarding all TCS foods in walk-in and moving items in prep top to freezer to rapidly cool. Ice was added to salsa. NOTE: when cold holding food items on ice the ice water must come up to the highest level of food in the container. An effective ice bath is ~80% ice and 20% water.

Observed: 1. Cooked peppers and onions being hot held at 84°F on counter 2. Queso being hot held at 119°F in warmer 3. Broth being hot held at 127°F on stove TCS foods must be hot held at 135°F or above. COS by reheating queso and broth. Onions and peppers were discarded.

Observed beans prepared around 11:30am not cooled to at least 70°F within 2 hours of reaching 135°F due to poor cooling methods. Beans were left sitting on counter in back stove area. Temperature of beans were 107°F at 2:38pm. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding.

Observed mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed employee pull thermometer out of pocket and temp food without first sanitizing the probe. 1. Equipment food-contact surfaces and utensils shall be cleaned: (iv) Before using or storing a food temperature measuring device. COS by Health Authority providing employee with alcohol pads. Health Authority recommends purchasing alcohol pads.

Observed chemicals stored in spray bottles that were not labeled. This was mentioned on previous inspection but was not corrected. Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf COS by labeling.

Observed two live roaches crawling above prep top unit in main kitchen. Employee staff are aware of roach issue and stated that they have had pest control come out. 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. Must have pest control to service within 72 hours and increase frequency until issue is resolved.

Observed Certified Food Safety Manager (CFSM) not following the responsibilities of the CFSM. CFSM and kitchen staff are not knowledgeable on basic food safety practices/standards and multiple critical violations that have potential to cause serious foodborne illnesses were observed. 511-6-1-.03(3)(d) - Certified Food Safety Manager Responsibility The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.

Observed numerous items in walk-in freezer and walk-in cooler stored uncovered. Uncovered food items in freezer were covered in frost/ice. Also observed queso in warmer left uncovered while not in active use. Food items must be covered when not in active use. COS by discarding frozen items and covering the remaining items.

Observed buckets of citrus fruits stored in floor of bar area. Also observed frozen meats and other foods on floor in walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor.

Observed sizable opening at bottom of back doors near spices. All doors should be tight fitting to prevent entry of pests. Door sweep must be added to back door.

Observed gaskets and door handle of walk-in cooler (WIC) in disrepair. Also observed WIC door not self-closing and door being left ajar. Must address issue.

Observed excessive ice buildup in walk-in freezer. Must address.

Observed cove basing throughout front and back kitchen in complete disrepair. Also observed damaged flooring in WIC, outside of WIC, and near back door. All areas must be addressed.

Observed octopus thawing in ambient air in prep sink with no running water. Observed raw shrimp thawing in prep sink with running water that had a temperature of 47 degrees. Shrimp had been in prep sink for less than 4 hours. PIC placed both octopus and shrimp in walk in cooler.