CANTINA MADRE MEXICAN KITCHEN

12D: .04(4)(g)Multiple raw avocados being cut in the back of the kitchen with stickers still on. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: PIC (Person in charge) discarded cut avocados. Uncut avocados were taken to the fruit/veggie sink to be thoroughly washed.

13A: .02(1)(d)Latest copy of inspection score not posted in public view. Score from last year posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: PIC given today's new inspection score to be posted.

1-2A: .03(2)(a)-(n),(p)Due to multiple risk violations resulting in today's unsatisfactory score, the person-in-charge (PIC) has failed to demonstrate managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2A: .03(2)(o)PIC (Person in charge) could not show verifiable proof for the reporting symptoms and illnesses of the two employees chosen at random. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: PIC had employees sign blank copies of the employee reporting agreement.

2-2B: .03(5)(k)1&2Multiple water bottles stored on top of prep top tables, and prep top coolers throughout kitchen and at bar. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: PIC discarded water bottles.

4-1A: .04(4)(n)1Employee with single use gloves handled water bottle and touched shredded lettuce without changing gloves. Another employee washing and rinsing dirty dishes handled clean dishes at dish machine without changing gloves. 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. (P) Corrective Actions: PIC had employees change gloves, wash hands, don new gloves. Soiled food discarded. Soiled clean dishes were cleaned and sanitized.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed multiple instances of separation protection issues throughout kitchen: Raw chicken stored above raw steak in walk in cooler, raw chicken stored above ground pork in walk in cooler, raw steak stored above ready to eat foods inside prep top cooler, raw pork stored above mash potatoes inside prep top cooler, raw fish stored above ready to eat veggies, raw chicken stored behind raw pork in chef base, raw chicken stored above raw steak in same chef base. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) 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; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: PIC properly corrected all mentioned items to correct storage.

4-2B: .05(7)(a)1Interior of ice machine with significant buildup of black mold-like build up. Ensure interior of ice machine is cleaned and sanitized by 5/6/2026. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) //SECOND CONSECUTIVE ROUTINE VIOLATION//

6-1C: .04(6)(d)Observed large container of shredded chicken soup cooling since yesterday at temperatures greater than 41 deg F. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the large container of shredded chicken.

11A: .04(6)(e)Large container of shredded chicken mentioned above cooling using improper cooling methods. Food cooling in large insulated container. Food not cooled using ice wands, ice baths, etc. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: PIC informed about various approved methods of cooling.

17C: .07(5)(a),(b)1,2,3Excessive dust build up on ceiling ac covers which are over chip warmer and clean equipment. Ensure ceiling ac covers are cleaned and sanitized by 5/6/26 All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

2-2A: .03(2)(m)Facility was unable to provide in a verifiable manner that employees are aware of their responsibility to report foodborne illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees present during today's inspection signed the employee health agreement; however, employees not present today haven't signed.//

2-2B: .03(5)(j)1&2Observed an employee drink in an unapproved container (opened can) stored on a shelf above the prep line, and another employee drink in an approved container stored on top of a prep table.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Opened can was discarded. The other drink was relocated to a lower shelf.//

2-2D: .06(2)(o)Observed handwash sink next to the dishwasher with a cutting board stored inside. Observed the hand wash sink next to the 3-compartment sink with multiple table knives stored inside.// A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Kitchen equipment was removed from the handwash sinks.//

4-2B: .05(7)(a)1Observed ice machine with black mold-like substance on the interior top area of the ice bin.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

5-2: .04(7)(e)Tuna Poke is served raw. The menu does not have a consumer advisory, and the food item is not marked with an asterisk.// If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)

12A: .04(4)(q)Observed multiple food boxes (canned foods, foods in bulk bags, tortilla boxes among others) stored directly on the floor in a room next to the bar.// Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)

12D: .04(4)(g)Observed multiple clean avocados with stickers left on their outside skin.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Stickers were removed and avocados were washed.//

14C: .05(10)(e)1&3Observed multiple single-use item boxes (cups, lids, aluminum pans, etc) stored directly on the floor in a room next to the bar.// Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)

15B: .05(3)(h),(i)Facility does not have chlorine sanitizer test strip to measure the sanitizer concentration of the dishwasher machine.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

17C: .07(2)(c)Cove base not installed inside the walk-in freezer.// The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. (C)