LOS BRAVOS MEXICAN RESTAURANT

Observed staff members changing gloves after handling raw meats to prepare RTE foods without washing hands in-between. Staff member also consumed a personal beverage after washing hands and before putting on new gloves for working with raw foods.

CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; (ix) After engaging in other activities that contaminate the hands.

COS: Employee removed gloves and washed hands before donning new gloves and returning to food prep. PIC instructed staff to wash hands and change gloves when switching between tasks involving raw and ready to eat foods.

Observed employee handling and cooking raw chicken with gloves, wiping gloved hands on cloth used to protect from hot pans, then preparing ready-to-eat (RTE) foods without discarding gloves from raw meat preparation.

CA: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.

COS: Employee discarded gloves, removed dirty towel, washed hands, and donned new gloves before preparing RTE foods for order.

Observed multiple TCS foods cold holding at temperatures above 41F (see temperature log). Upon discussion with PIC, items had been in cold holding since the day before or longer.

CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety (TCS) food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

COS: PIC discarded foods prepared and cold-held more than 4 hours ago including raw chicken, raw beef, cooked pork, tomatillo-based salsas, and cooked potato mixture.

Observed salsa stacked without adequate temperature control and no marked discard time. PIC acknowledged previous discussions of using TPHC for salsa but no written procedures were in use or available at time of inspection.

CA: - The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.

• The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control.

COS: PIC labeled salsa with 4-hour discard time. Procedures template provided by inspector

Observed containers of cooked beans, salsa, cut lettuce and other foods in walk-in cooler uncovered while not actively cooling or in use. Observed containers of dry spices uncovered in prep line.

CA: Except when cooling, storing the food in packages, covered containers, or wrappings

COS: PIC found lids or covered with adequate wrapping

Observed black matter accumulating on bottom of door/flap of ice machine.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Correction: Clean by 11/10/25, send proof to inspector.

Observed gaps in door to dumpster area as previously noted in inspection discussion from 1/3/25.

CA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:(i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Correction: Repair or close gaps in door by 11/17/25

Numerous house files were observed through out kitchen area. Recent pest control service report did not include mention of treatment for flies.

CA: 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.

Correction: Advised to work with licensed pest control company to control pests

Observed numerous lids of foods in dry storage cracked and broken. PIC acknowledged previous discussion of issues with food storage containers during 1/3/25 inspection

CA: Equipment shall be maintained in a state of repair

Correction: Send proof of new lids purchased by 11/17/25

Observed cooked pulled chicken cooling at room temperature on a shelf in the kitchen area. Observed the temperature of the chicken at 97F. PIC stated the chicken had been cooked about 1 hour prior. CA: TCS foods shall be cooled using effective methods. The methods used must be able to cool the food from 135F to 70F within 2 hours or less, then from 70F to 41F in the next 4 hours or less. COS: The chicken was moved to the walk-in-cooler but was tightly covered. PIC uncovered the chicken to cool for effectively. Advised to discuss effective cooling methods with staff. Chicken cooled to 71F after about 45 mins from first temperature.

Observed multiple large live flies (house flies) in the facility. Advised PIC to let their pest control service know about the issue so they can target that pest. Advised to cover trash and avoid keeping trash near the back door to prevent attracting flies.

Observed the non-food contact surface of the can opener (the part attached to the table) unclean to sight and touch. Observed food splashed on the wall and outside of a food bin in the dry storage area. Advised to thoroughly clean and sanitize each of these items/surfaces.