Chevo's Mexican Restaurant

EHS observed one unlabeled spray bottle with purple fluid at bartop; one unlabeled spray bottle with yellow fluid at 3C sink hanger.

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.

PIC labeled bottles; PIC to maintain labels on all working containers.

EHS observed:

• several plastic pans on storage rack with melting, broken rims
• cracked ice scoop stored in holster by bulk ice machine

Utensils and equipment to be kept in good repair.

PIC discarded. PIC to discard or repair any damaged items in future.

EHS observed dirty employee aprons stored in same location as customer food in dry storage rack by office.

Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

PIC removed aprons; PIC to maintain designated and appropriately separate area for employee belongings.

EHS observed several items in the walk in cooler with expired food. There was Graza expired on 8/10, 8/02, 8/3. EHS informed PIC to discard items.

CA-PIC needs to make sure that employees are aware of food expiring and if the labels are wrong to re train employees on how to properly label food items to make sure they are in good conditions.

511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P

EHS observed several items in the walk in cooler with labels in Spanish.

CA-PIC needs to make sure that all items that requires a label must be in english as well.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

EHS requested for pest control records. PIC showed EHS a text message from a number but no documentation.

CA-PIC needs to make sure they have a certified pest control company to service the facility routinely and maintain the pest control inspection report at the facility.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. 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 observed 4 containers of chemicals stored directly on far under storage area in main kitchen area. All chemicals must be stored at least 6inches off the floor/ground. PIC is to elevate. This must be corrected by 7/26/24

EHS observed drinks stored directly on the floor under bar and near bar hand sink.

(q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (iii) At least 6 inches (15 cm) above the floor

Informed PIC that all items must be stored 6 inches off floor. EHS suggested to PIC to obtain wooden pallets to place drinks on. This must be corrected by 07/26/24

EHS observed 3 containers of food prepped last night with temps between 43-44 degrees Fahrenheit. EHS took ambient temp of WIC and it was 41

(d) Cooling.

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

Informed PIC to toss food since food was prepped on yesterday and we are unaware how long food has been at temp. This must be corrected by 07/19/24

EHS observed all food items in WIC stored uncovered except for foods in bags or food boxes. iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Informed PIC to cover all food in WIC. This must be corrected by 07/19/24

EHS observed gnats in main kitchen area. When EHS asked for pest control, PIC informed EHS that they haven't' seen in pest so they haven't used exterminators yet

(k) Controlling Pests. 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 informed PIC to have exterminator to come treat for gnats, and ensure that facility is cleaning and eliminating harborage and also having pest control out on a routine bases to help prevent pest at facility. This must be corrected by 07/19/24

EHS observed food stored in reach in freezer in cook/prep area without the label of common food name. d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Informed PIC to have food labeled. This must be corrected by 07/19/24

EHS observed box of lettuce heads stored directly on floor across from seasons and dry goods. ) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Informed PIC that food must be stored at least 6 inches off the floor. This must be corrected by 07/19/24

EHS observed walls under hood vent with food spillage.

5. Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Informed PIC to have walls cleaned. This must be corrected by 07/19/24

EHS observed serving plates and bowls with food contact surface facing upwards with possible exposure to contamination. PIC informed and showed EHS that the facility has a plate wrapped however moved due to facility being busy and not being able to access plates

(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (ii) Covered or inverted.

Informed PIC that if facility is busy to have plates either inverted if covering/wrapping doesn't work. This was COS. PIC wrapped plates

EHS observed cutting boards in need of resurfacing or replacing in cook/prep area used at prep sink and steam well table.b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Informed PIC to have cutting boards replaced or resurfaced. This must be corrected by 07/22/24

EHS observed 3 cracked containers using to store food in prep top table and in seasonings area in main kitchen

(6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications PIC replaced containers. This was COS.

EHS observed broken lid to ice machine in main kitchen.

(6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications Informed PIC to have ice machine door repaired or replaced. This must be corrected by 07/19/24

EHS observed the need to clean REF gaskets. under flat top grill. EHS observed food debris and spillage

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have non-food contact surfaces cleaned. This must be corrected by 07/19/24

EHS observed hood vents in need of cleaning in cook/prep area. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to have hood vents cleaned. This must be corrected by 07/19/24

EHS observed facility lacking employee health reporting forms for owner, cook, and two prep employees in kitchen.

Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and

PIC is to have employees sign employee health reporting forms. This must be corrected by 11/21/23

EHS observed serving plates and bowls with food contact surface facing upwards with possible exposure to contamination.

(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule. PIC wrapped the first plate and will pull from the bottom. This was COS.

EHS observed two go plates stored near hot holding line with food contact surface facing upwards with possible exposure to contamination.

(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Informed PIC to ensure that all single service items are protected from exposure. PIC inverted plates. this was COS.

EHS observed facility with blank copy of employee health reporting agreement but could not produce signed copies. Violation: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. CA: have all employees sign employee health reporting agreement.

EHS observed dishes in handwashing sink behind bar. Violation: Hand washing sinks shall be accessible at all times and not used for any other purpose besides handwashing. CA: dishes removed.

EHS observed bulk containers x3 not labeled with common name of food (sugar, rice, beans). Violation: bulk food storage containers shall be labeled with the common name of food in English. CA: label all bulk containers.

EHS observed Ziploc bag of mussels stored in same container as shrimp. Violation: food shall be protected from any contamination not listed under paragraphs (a) through (y) of subsection. CA: EHS had PIC discard product.

EHS observed cutting surfaces on prep units in cooking area with accumulations. Violation cutting surfaces shall be kept clean and sanitized. If no longer to able to be cleaned and sanitized needs to be resurfaced or replaced.