CAZADORES MEXICAN RESTAURANT #2

Observed several foods stored in the RIC in the main kitchen that were holding above 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS Food Was discarded

Observed several clear container with spices that had no identifying labels. (Ex: salt, coriander, salt mix marinade, black pepper, garlic powder,paprika) C/A 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. COS Food must be labeled in 72 hours

Observed several wiping wet cloths that were stored on the prep counter covered with food debris. Observed the sanitizing bucket resting on the prep counter. C/A Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. COS: wipes placed in sanitizer and the bucket was moved to the lowest shelf of the table

Observed the gasket to the bottom of the prep top cooler with heavy accumulation of grease and mold C/A Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Facility has 3 days to correct the violation and send pictures to EHS to ensure the violation has been corrected

Observed raw chicken stored in the cooling drawer behind uncovered raw beef C/A Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils; COS: Manager re-arranged the drawer and put the beef in the rear

Observed several TCS food items stored at the prep top, RIC and walk in cooler that were holding above 41*F See asterisk items C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS Food was Discarded

Observed a large pot of carnitas on the stove with a temperature of 101*F. Manager stated the food was heated around 12pm. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS Manager re-heated the food again and the final temperature was 165 @3:14pm

Observed sliced tomatoes, raw marinating chicken that was prepped earlier in the day and the coolind rate was not adequate in order for the food to reach below 41*F in 4 hours. C/A 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

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P EHS had to intervene and had the employee place the chicken in smaller containers and place them on ice

Observed employee/cook drinking from an open coca cola cup in the main kitchen area. C/A Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Employee disposed of the cup

Observed two buckets and one large container containing chips that were stored below the table uncovered. C/A 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; COS: Chips were covered

Observed wiping cloth stored in the sanitizer bucket in the front service area with a concentration of sanitizer below 50ppm.Sanitizer was tested at 0ppm C/A Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily. COS Manager re-made the sanitizer bucket and the sanitizer was tested at 100ppm

Observed the warewashing machine not dispensing the proper concentration of bleach to sanitize dishes. Chlorine levels were tested below 50ppm C/A Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. Manager has 10 days to correct the violation. In the meantime ALL dishes need to washed rinsed and sanitized at the three compartment sink. Three compartment sink was set up and the sanitizer was tested at 50ppm

Observed the gasket to the bottom of the prep top cooler with heavy accumulation of grease and mold C/A Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Facility has 3 days to correct the violation and send pictures to EHS to ensure the violation has been corrected

Observed the ice machine inside door and baffle had black residue. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. P Clean and sanitize within 3 days.

Observed cut beef cooling in a container several inches thick. CA: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

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

COS: PIC transferred meat to shallow pans and placed in freezer for rapid cooling.

Observed small cooler in service area has an ambient temperature of 50F. CA: All coolers must be in good repair and good adjustment. COS: Cooler taken out of service.

Observed raw fish stored above cooked chicken tortilla in reach in cooler. Observed raw pork chorizo stored above tortillas and cilantro on walk-in cooler. C/A: Food shall be stored in order of cook temperature in order to prevent the possibility of contamination. COS: PIC moved raw meats to bottom shelves.

Observed several foods in reach in coolers (shrimp, queso, salsa, chicken tortillas, guacamole) stored uncovered in main kitchen. C/A: Food shall be stored covered in order to protect the possibility of overhead contamination. COS: Covered