Los Bravos

Observed no paper towels at handsinks in warewash area and in employee restroom. Paper towels must be provide at all handsinks. COS by supplying paper towels at sink in warewash area; batteries in restroom dispenser may be dead and need replacement.

Observed two dicers stored as clean but visibly dirty with previously diced foods. One dicer also had significant rust build-up. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by cleaning.

Observed mold/mildew-like build-up in soda gun holster at bar. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by cleaning.

Observed glassware at bar visibly dirty. Several glasses looked as though Tajin was still on rim. COS by rewashing.

Observed 6 pans of queso prepared around noon cooling in deep containers and stored covered in walk-in cooler. Also observed chicken wings and cooked salsa cooling at room temperature for more than two hours.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by placing all items on ice bath.

Observed half a gutted pineapple stored face down on shelving in cooler.

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.

COS by discarding. Food must always be stored in a manner that protects them from contamination.

Observed cooked carnitas prepared 7/28 left sitting outside of temperature control and temping 70°F. Also observed rice in steam table being hot held at 117°F. Rice was stored in a double pan, which is likely the cause of temperature abuse. Time/temperature control for safety (TCS) must be hot held at 135°F or above. COS by discarding carnitas and reheating rice.

Observed queso dip prepared 7/28 not cooled to 41°F within 6 hours of reaching 135°F. Also observed queso dip prepared today at 12:30pm temping 74°F at 3:30pm.

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 queso prepped 7/28 and reheating queso prepared today.

Observed drink cups stored face down on dirty drink trays. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing and sanitizing.

Observed areas of very low grout in center of cookline and in bar area. Floors must be regrouted.

Observed several foods in the reach in cooler cold held above 41 degrees. COS by discarding.

Observed several foods in the reach in cooler in the kitchen close to the grill not covered. Must cover the foods when not in use. Observed ice bin not covered.
COS by covering with lids.

Observed build up of black residue in the ice machine. Must clean and sanitize by the end of the day. Observed slicer not cleaned after shredding the lettuce. Must clean and sanitize by the end of the day. COS by placing the shredder and slicer in the 3 compartment sink.

Observed several time/temperature control for safety (TCS) foods cold held at temperatures above 41ºF in both the prep top unit, and the RIC across from the drink station. The prep top's AAT was 63ºF, and the RIC's AAT was 43ºF. COS by discarding all TCS items in both units and also turning down the AAT for the RIC. Must have prep top unit repaired.

Observed the current CFSM's certificate has been expired since October 2023. Must recertify within 30 days.

Observed significant debris build up in soda dispenser nozzles and in the ice machine. All food contact surfaces of equipment must be cleaned at a frequency that precludes soil accumulation. COS by cleaning soda nozzles. Must clean out ice machine. Health authority suggested to clean out ice machine at least once a month.

Observed thermometer missing from reach in cooler that had an ambient air temperature of 43ºF. The thermometer in the RIC under the prep top unit was not working. Must have working thermometers in every cold holding unit, located at the warmest part of the unit (near the door).

Observed staff drinking from open cups. Must drink from closed cups. Make sure to store personal items in designated areas away from food and food contact surfaces. COS by discarding.

Must clean the dust/dirt on the ceiling of the walk in cooler.