Cali N Tito's

Boxes of single-use cups & to-go plates stored on floor behind outdoor cashier station. Person in charge (PIC) moved boxes onto shelf.

Observed a plastic bin and plastic bucket of cooked chicken wings dated 8/25/25 (yesterday) at above 41 F in the walk-in cooler (WIC). CA: All time/ temperature control for safety (TCS) food must be at held 41 F or below for cold holding. COS: Person in charge (PIC) discarded all out of temperature food.

Observed plastic bin with soap and water in it in hand sink at back of kitchen. CA: Hand sinks are to be used for no other purpose other than handwashing. COS: plastic bin was removed from hand sink.

Observed cooked chicken wings stored in tightly tied up plastic bags within deep plastic containers. PIC advised to be sure that all cooling TCS food reaches 41 F or below before covering or storing in deep containers.

Observed raw chicken and raw pork stored over ready-to-eat (RTE) pinto beans in walk-in cooler (WIC). Corrective action (CA): Correct cooler storage order must be maintained at all times with no raw poultry or meat over RTE foods. Person in charge (PIC) rearranged WIC to correct order. PIC was provided with storage order poster for reference.

Observed multiple time/temperature control for safety (TCS) foods held above 41F in kitchen make table. Also observed very deep containers of cooked chicken wings and yucca in WIC held above 41F. CA: All TCS foods must be held at 41F or below for cold holding. PIC discarded all out of temperature items. PIC called for service on the make table.

Observed chicken being hot held on grill below 135F. CA: All TCS foods must be held at 135F or above for hot holding. PIC discarded out of temperature foods.

Observed quaternary ammonium concentration in 3-compartment sink at 0ppm. CA: Quaternary ammonium concentration must be between 150-400 ppm. PIC remade sanitizer water to reach the minimum of 150 ppm.

Observed deep plastic bulk containers in WIC used to hold food for cooling from previous day. PIC advised to use shallow uncovered pans for cooling.

Kitchen make table unable to maintain TCS foods at 41F or below; not in good repair. PIC advised to use table to cold hold TCS foods until repaired and Health Department sign off.

Observed no sanitizer strips available to test sanitizer concentration at 3-compartment sink.

Observed multiple foods (raw fish, pineapple, etc.) stored in prep coolers without a cover. CA: Unless actively cooling, all food must be stored covered to prevent contamination. COS: Lids added.

Observed quaternary ammonium concentration in 3-compartment sink at 0ppm. CA: Quaternary ammonium sanitizer shall have a concentration between 150-400ppm. Person in charge (PIC) remade sanitizer in 3-comp sink to reach concentration of 150ppm quaternary ammonium.

Dining tables sanitized using one bucket method. CA: Dining tables shall be sanitized using either two bucket method or sanitizer spray with single-use paper towels.

Observed raw beef, queso, and lettuce held in walk-in cooler (WIC) above 41F (45F). CA: All time/temperature control for safety (TCS) foods must be held at 41F or below for cold holding. All TCS foods determined to be held at 45F or below were changed to 7-day discard date and moved to different coolers. TCS foods that were determined to be held for longer than 4 days were discarded. PIC made service call for WIC during inspection.

Observed sanitizer concentration in 3-compartment sink at 0 ppm quaternary ammonium. Corrective action (CA): Sanitizer in 3-compartment sink must contain a concentration between 150-400 ppm quaternary ammonium. Person in charge (PIC) added more quaternary ammonium compound in 3-compartment sink to reach concentration of 150 ppm.

Observed mold in ice machine. CA: Clean and sanitize ice machine frequently enough to preclude mold growth. PIC burned ice in ice machine and cleaned/sanitized machine.

Dining tables and kitchen table tops sanitized using single bucket method. CA: Table tops must be sanitized using a two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse. PIC added additional bucket for sanitizing tabletops.

Observed employee not sanitizing thermometer before use. CA: Food temperature measuring devices must be sanitized before use.

WIC unable to maintain foods at 41F or below. Bottom right corner of WIC not in good repair. PIC made service call for WIC during inspection.

Employee observed using back handwashing sink to dump sani-bucket. Corrective action (CA): Handwashing sinks should only be used for handwashing - not dumping.

Multiple containers wet stacked on shelf over 3-compartment sink. Allow to air-dry fully before stacking.

Cardboard used as flooring in both walk-in cooler and walk-in freezer.

Foods in front make table observed at temperatures greater than 41F. Corrective action (CA): All foods in unit longer than four hours discarded. Remaining foods moved to walk-in cooler. Operator instructed to only store foods in top of unit and use time as a public health control. Foods placed in unit must be discarded after 4 hours, example: 11:00 am - 2:00 pm, 2:00 pm - 6:00 pm, 6:00 pm - 10:00 pm.

Front make table unable to maintain foods at or below 41F. Operator made service call during inspection.