LOS JEFES CASTILLO BASE OF OPERATION

Observed raw shelled eggs stored above ready-to-eat foods (drinks) in walk-in cooler. CA: Foods must be stored by minimum cook temperature. COS: No contamination was observed, raw shelled eggs were moved to different shelf away from ready-to-eat foods.

Observed diced tomatoes, shredded lettuce and sliced cucumbers cooling in prep-top cooler. CA: Cooling shall be accomplished by using rapid cooling equipment. COS: Food containers placed in ice bath for rapid cooling.

Observed cooked chicken in walk-in cooler reading 77F. Per discussion with CFSM chicken started cooling process at 10am with inspection performed at 2pm. CA: Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. COS: Cooked chicken was discarded.

Observed TCS food reading above 41F in the prep-top cooler (sliced cucumbers=55F, sliced tomatoes=54F, cut lettuce=53F, ambient temperature=56F). CA: Cold TCS food shall be maintained at 41F or below. COS: Sliced cucumbers, sliced tomatoes, cut lettuce were placed in prep-top cooler about 1 hour ago. TCS food items were placed on an ice-bath in reach-in cooler to aid in rapid cooling. Discussed ensuring TCS food items are at 41F or below before placing in prep-top coolers and serving to customers. Workorder placed for unit, cannot be used until inspector has verified it is maintaining temperature of 41F or below.

Observed TCS food reading below 135F on the stovetop (barbacoa=118F-129F). CA: Hot TCS food shall be maintained at 135F or above. COS: TCS food item has been on the stovetop which was turned off about 1 hour ago. TCS food was rapidly reheated on the stove to 165F or above for 15 seconds.

Observed TCS food reading below 135F on the steamtable (steak=115F). CA: Hot TCS food shall be maintained at 135F or above. COS: TCS food item was placed on steamtable about 2.5 hours ago. TCS food was rapidly reheated on the grill to 165F or above for 15 seconds.

Observed personal drinks on prep-table in the kitchen not in a single service container with a lid and a straw. CA: All personal drinks must be stored in a single use container with a lid and a straw and stored in an area away from food and equipment. COS: Drinks were discarded.

Observed employee eating in kitchen during time of inspection. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: Employee left kitchen.

Observed working container with salt, water, and flour not labeled with food common name. COS: Employee assigned to label working containers with food common name.

Observed two containers of salsa cooling on a prep-table at room temperature. COS: Employee placed containers of salsa in walk-in cooler to aid in rapid cooling. Cooling process starts once the TCS food items have reached 135F.

Observed food service employee actively cooking food without a hair restraint. COS: Employee put on a hair net.

Observed light visible around back door and no self closure at back door. Corrective Action: Workorder placed to have weather stripping and self closure installed.