EL CAMINO MEXICAN SOUL FOOD & TEQUILA BAR

High Priority - Live, small flying insects found...3 small flying insects on paper towel dispenser by to go packaging bar by the handwashing sink . Manager spraying on them to killed . Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....corn 47F, cut lettuce 57F in top line reach in cooler at kitchen across from nacho fryer . Food not prepped or portioned today, food being held less than four hours. Manager time marked . Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....observed at 1:22 black beans 78F, beans 75F stacked pan top of another at reach in freezer . Shredded cheese 55F, cheese 54F stacked pan one of another at walk in cooler . Took another temperature 1:54 black beans 74F, beans 70F , shredded cheese 50F , cheese 54F . Employee separated container and uncovered food. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times...blocked by nacho boxes , big containers at kitchen. Employee removed containers Warning

Intermediate - Handwash sink used for purposes other than handwashing...stored strainer , dumped ice in handwashing sink at bar . Employee removed . Corrected On-Site Warning

Intermediate - No soap provided at handwash sink at bar . Employee removed provided Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees at bar . Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food...avocado with stickers with cut cilantro, tomatoes in top reach in cooler at kitchen. Employee removed to washed. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...verde sauce 48°, salsa roja 51°, hot sauce (with cooked peppers ) 52° in deep and covered containers at walk in cooler. Per chef and date ma food was cooked yesterday. Stop sale issue . Chef discarded food. Corrective Action Taken Repeat Violation Admin Complaint

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....coleslaw 51°, pico de gallo 49°, cheeses 47°-50°, cooked vegetables 49°, cooked corn 50°, arugula 49°, baby kale 51° , whipped cream 48°, raw shrimp 55°, raw chorizo 52°, raw steak 48° in flip top reach in both cooler at kitchen and sour cream 55°, pico de gallo 53°, cheese 51° in temperature control in ice at cook line , food was not prepped today or portion today, some food being held less than 4 hours , some more than 4 hours ..... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...verde sauce 48°, salsa roja 51°, hot sauce (with cooked peppers ) 52° in deep and covered containers at walk in cooler. Per chef and date marked food was cooked yesterday. ... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....cut cabbage 50°, shredded fundido cheese 47° in walk in cooler , food was cut and shredded yesterday, cooling with covered and stacked pan one another in walk in cooler . Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....coleslaw 51°, pico de gallo 49°, cheeses 47°-50°, cooked vegetables 49°, cooked corn 50°, arugula 49°, baby kale 51° , whipped cream 48°, raw shrimp 55°, raw chorizo 52°, raw steak 48° in flip top reach in both cooler at kitchen and sour cream 55°, pico de gallo 53°, cheese 51° in temperature control in ice at cook line , food was not prepped today or portion today, some food being held less than 4 hours , some more than 4 hours . Stop sale issue . Chef discarded food. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....cut cabbage 50°, shredded fundido cheese 47° in walk in cooler , food was cut and shredded yesterday, cooling with covered and stacked pan one another in walk in cooler . Stop sale issue . Chef discarded. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing...ice dumped in handwashing sink at kitchen. Warning

Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Warning

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 live flies at the bar counter rail for making drinks Approximately 5 live flies airborne on cookline. 2 live flies on cookline landing on plates. Plates removed, washed and sanitized Repeat Violation Warning - From follow-up inspection 2022-10-11: 1 live fly on herbs at bar. 2 live flies on railing in dining room. 2 live flies flying in wait area. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline #1, chipotle aioli (53F - Cold Holding); lime aioli (53F - Cold Holding). Items removed from refrigerator 45 minutes ago. Items placed in ice to chill and cold hold. Corrective Action Taken Warning - From follow-up inspection 2022-10-11: Chipotle aioli 62°F, lime aioli 44°F-54°F. Ice melted and to low. Since 5 hours. See stop sale Admin Complaint

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. At back kitchen, tiles missing and cracked. Warning - From follow-up inspection 2022-10-11: Repairs scheduled. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 live flies at the bar counter rail for making drinks Approximately 5 live flies airborne on cookline. 2 live flies on cookline landing on plates. Plates removed, washed and sanitized Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over raw seafood. Eggs moved to bottom shelf Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline #1, chipotle aioli (53F - Cold Holding); lime aioli (53F - Cold Holding). Items removed from refrigerator 45 minutes ago. Items placed in ice to chill and cold hold. Corrective Action Taken Warning

Basic - Floor tiles missing and/or in disrepair. At back kitchen, tiles missing and cracked. Warning

Basic - Food stored on floor. At back kitchen, red onion stored on floor. Onions moved to shelving Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 20 live small flying insects at bar taps. Observed landing on counter and on outer areas of taps. Observed approximately 15 additional live small flying insects in bar area not landing. Operator turned on blower fans and employees started to clean and sanitize Admin Complaint

High Priority - Non-food grade towel used as liner for food container. Wiping cloth used to cover tortillas on steam table in direct contact. Operator removed and replaced with deli paper Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar. Employee cleaned and sanitized Corrected On-Site Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice chute leading into ice machine. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); Operator set up triple compartment sink Quaternary 200ppm. Corrective Action Taken

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. ground beef (45°F - Cold Holding); cooked vegetables (46°F - Cold Holding); brisket (49°F - Cold Holding) per operator products held overnight in the walk in cooler. Per operator products haven't been prep, pulled or portion today. Products not maintaining 41°F or below for longer than 4 hours. See stop sale. Operator discarded products.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At refrigerator drawers #1 pork (50°F - Cold Holding); beef (52°F - Cold Holding); scallions (52°F). Per operator products held less than 4 hours in the cook line. Per operator products haven't been prep or portion today. Operator placed bags of ice to rapidly cool. At refrigerator drawers #2 cheese (47°F - Cold Holding) per operator product held less than four hours in the cook line. Per operator product haven't been prep or portion today. Operator added ice to rapidly cool down. butter (48°F - Cold Holding) per operator product held less than four hours in the walk in cooler. ground beef (45°F - Cold Holding); cooked vegetables (46°F - Cold Holding); brisket (49°F - Cold Holding) per operator products held overnight in the walk in cooler. Per operator products haven't been prep, pulled or portion today. Products not maintaining 41°F or below for longer than 4 hours. See stop sale. Operator discarded products.

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed establishment advertised Red Snapper and invoice states Snapper. Advised operator to update menu. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cloth used as a food-contact surface on top of tortillas in the cook line. Operator removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water and food stored at prep table. Cook removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items, employee bag at cook line. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at prep table. Operator placed pan with utensils on the grill to reach 135°F. Corrected On-Site

Basic - Observed several Employees with no hair restraint while engaging in food preparation at cook line. Employees started wearing hairnets. Corrected On-Site

Basic - Tortillas chips stored on floor in the kitchen. Operator removed. Corrected On-Site