EL CAMINO

High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler pinto beans 47F. Per operator food was prepared yesterday. Observed food cooling covered. Observed cooling in large container. See stop sale. Repeat Violation Admin Complaint Priority: High Priority

High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler pinto beans 47F. Per operator food was prepared yesterday. Observed food cooling covered. Observed cooling in large container. See stop sale. Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top cooler across from fryer ; portobello (46F) ,tomatillo sauce (50F); cooked jalapeño sauce (45F);. Per operator food not prepared or portioned today p. Food held in unit less than four hours. Operator placed in ice bath. Observed in two door below grill; cooked jalapeños and peppers (45F);. Per operator food held in unit less than four hours. Per operator food not prepared or portioned today. Operator placed in ice bath. Observed in flip top cooler across from stove ; cheese (52F), , cooked mushrooms 49F. Per operator food held in unit less than four hours. Per operator food not prepared or portioned today. Operator placed in ice bath. Corrective Action Taken Priority: High Priority

Intermediate - Observed: Handwash sink not accessible for employee use at all times. Observed trash can stored in front of handwashing sink. Operator removed. Corrected On-Site Priority: Intermediate

Basic - Observed: Wiping cloth sanitizing solution stored on the floor at cook line. Operator stored properly. Corrected On-Site Priority: Basic

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. salsa verde (48F - Cooling); homemade hot sauce with cooked peppers (50F - Cooling); cooked peppers (51F - Cooling); cooked black beans (57F - Cooling); cooked pinto beans (54F - Cooling); cooked refried beans (54F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef put on apron and gloves on without washing hands in between before beginning food prep and handling equipment on cook line Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. salsa verde (48F - Cooling); homemade hot sauce with cooked peppers (50F - Cooling); cooked peppers (51F - Cooling); cooked black beans (57F - Cooling); cooked pinto beans (54F - Cooling); cooked refried beans (54F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Homemade TOMATILLO SALSA Time marked Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Garbage bin and sanitizer bucket blocking hand sink at end of cook line Removed Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Knives in hand sink at dish machine area removed Corrected On-Site Warning

Basic - Equipment in poor repair. Cracked lid to chip container Cracked plastic containers on drying rack Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). At prep area. Instructed to remake. Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); set up Triple Sink (Quaternary 200ppm) Corrective Action Taken Warning

High Priority - Stop Sale issued due to adulteration of food product. Personal drink stored in ice used for consumption at bar. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (50F - Cold Holding); short rib empanadas (60F - Cold Holding); cheese (52F - Cold Holding); octopus (50F - Cold Holding); cooked corn (51F - Cold Holding); fish (51F - Cold Holding); bottom reach in cooler drawer at end of cook line. Not prepped or portioned today. In unit over four hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (50F - Cold Holding); short rib empanadas (60F - Cold Holding); cheese (52F - Cold Holding); octopus (50F - Cold Holding); cooked corn (51F - Cold Holding); fish (51F - Cold Holding); bottom reach in cooler drawer at end of cook line. Not prepped or portioned today. In unit over four hours. ground beef (60F - Cold Holding); chicken (60F - Cold Holding) on speed rack outside walk in cooler. Not prepped or portioned. Out less than four hours. Placed in cooler. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Expo station sour cream cheese pico de gallo Time marked Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Liquor walk in cooler vent covers Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - Working containers of food removed from original container not identified by common name. Flour sugar dry storage Warning

High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Warning - From follow-up inspection 2024-03-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2024-03-20: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Straws at bar Warning - From follow-up inspection 2024-03-20: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. brisket (54F - Cooling) in walk in cooler. Not prepped or portioned. In unit overnight. Food did not reach 41F within 6 hours. Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. brisket (54F - Cooling) in walk in cooler. Not prepped or portioned. In unit overnight. Food did not reach 41F within 6 hours. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish in walk in cooler Warning

Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers on cook line flip top cooler Warning

Basic - Single-service articles not stored inverted or protected from contamination. Straws at bar Warning

Basic - Wiping cloth sanitizing solution stored on the floor. At cook line Corrected On-Site Warning