CAZADORES MEXICAN RESTAURANT #1

Observed pico de gallo and lettuce holding above 41F in the prep top cooler in the main kitchen. C/A: TCS items shall be maintained at 41F or below when cold holding. COS: Items placed in cooler within 2 hours. Placed in walk-in cooler to cool down.

Observed steak holding at 125f on the steam table in the main kitchen. C/A: TCS foods shall be maintained at 135F or higher when hot holding. COS: Reheated on stove top to 207F and placed back on steam table.

Observed container of raw chicken stored on a box of tortillas; observed chicken stored above avocadoes in the walk-in cooler in the main kitchen. Observed raw chicken stored behind cut bell peppers and above raw beef in the grill cooler drawers. C/A: Food shall be protected from cross-contamination by arranging each type of food in equipment so that raw food is not stored above cooked or ready to eat items. COS: Raw chicken moved to bottom shelf in the walk-in cooler. Raw chicken moved to bottom drawer in the grill cooler drawers.

Observed several risk factors out of compliance. C/a: The person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways:

(a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf

(b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or

(c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Observed container of lettuce and 4 different containers of chopped onions stored uncovered in the walk-in cooler in the main kitchen. Observed raw beef, raw chicken, and raw peppers and onions stored uncovered in the grill cooler drawers in the main kitchen. C/A: Food shall be stored covered in order to prevent the possibility of contamination. COS: Items covered

Observed black residue build-up on the soda nozzles located near the cash register. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC cleaned and sanitized the nozzles.

Observed the following prep dates: birria beef 9/16, chipotle sauce 9/10, cooked pork 9/6 and 9/16 stored inside the reach-in cooler in the main kitchen. Observed the following prep dates: containers of queso 9/6, 8/16, 9/13/ and 9/6 stored in the walk-in cooler in the main kitchen. Observed container of queso with prep date of 9/6 stored in the reach in cooler in the bar area. C/A: A food that requires datemarking shall be discarded if it exceeds 7 days. COS: All foods discarded.

Observed 2 spray bottles on 2 different carts holding chemicals with no labels inside the dining room. C/A: 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 COS: spray bottles labeled.

Observed green tomatoes that appeared to be spoiled with mold like growth on them stored inside of the walk-in cooler in the main kitchen. C/A: Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. COS: Discarded.

Observed cooked pork, mushrooms, red salsa, green salsa, and diced tomatoes stored uncovered in the reach-in cooler in the main kitchen. C/A: Food shall be stored covered in order to prevent the possibility of contamination. COS: Items covered

Observed raw beef, raw shrimp, and raw fish stored above chopped onions, bell peppers, and tomates in the grill cooler drawers. Observed a container of steaks stored on top of a keg in the walk-in cooler. C/A: Food shall be protected from cross-contamination by arranging each type of food in equipment so that raw food is not stored aboved cooked or ready to eat items. COS: Raw shrimp, chicken, and steak moved to the bottom of grill cooler drawers. Box of steak moved to bottom shelf in the walk-in cooler.

Observed cooked pork, jalepenos, and salsa stored uncovered in the reach-in cooler in the main kitchen; observed tomatoes and lettuce stored uncovered in the walk-in cooler in the main kitchen. COS: Items covered.

Observed tomatoes and onions stored uncovered in the reach-in cooler. Observed tortillas stored uncovered under the grill. C/A: Unless cooling, ensure items are stored covered. COS: Items covered.

Observed dirty knives stored as clean in main kitchen. Observed black residue inside ice scoop holder. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Knives and ice scoop holder were cleaned and sanitized in 3- compartment sink.