EL FOGON

2-2B: .03(5)(k)1&2Observed evidence of employees drinking beverages in unapproved areas (two reusable mugs containing coffee; one on shelf next to utensils and one on prep table next to where lettuce and cabbage were being prepared).// 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: Drinks were discarded.//

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were allowed to cool down.//

15B: .05(3)(h),(i)Person in charge could not provide chlorine test strips.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

6-1C: .04(6)(d)Observed two containers of cooked beef and a container of cooked green peas that finished cooking around 9pm the night before (12+ hrs ago) and had not yet cooled to 41F. The food closer to the middle of the containers was higher in temperature than the food near the edge of the containers, indicating the food was still in the cooling process.// Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Food was discarded.//

11A: .04(6)(e)Observed beef and cooked peas cooling in large containers stacked closely together with other foods in the walk-in cooler.// Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Educated person in charge on proper cooling methods such as using small/shallow containers, leaving food uncovered or loosely covered, using ice baths, or using the freezer to cool foods.//

2-2D: .07(3)(b)Observed paper towel dispenser in the restroom was jammed. No paper towels could be dispensed. (No blow dryer present to dry hands).// Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Person in charge repaired paper towel dispenser during inspection.//

2-2D: .03(5)(d)Observed person in charge attempt to wash hands in vegetable sink.// Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Person in charge was informed that hands shall only be washed at designated handwashing sinks.//

3-1A: .04(2)(a)Observed several portions of tres leches and flan that were prepared at another food service facility with different ownership. A Department of Agriculture permit or similar could not be provided for the facility that makes the tres leches and flan.// Food shall be obtained from sources that comply with law. (P) Corrective Actions: Food was discarded.//

6-1C: .04(6)(d)Observed cooked eggplant and cooked pork that were prepared yesterday (6+ hrs ago) and had not yet cooled to 41F. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION.// Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Foods were discarded.//

11A: .04(6)(e)Observed cooked eggplant and cooked pork cooling in large quantities in tightly covered containers.// Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was coached on proper cooling methods such as using smaller containers and leaving the food loosely covered.//

13A: .02(1)(d)Observed the most recent inspection report was not prominently displayed in public view. The inspection report was leaning against a shelf behind the front counter and cannot be easily seen from the public area.// 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)

15A: .05(1)(a)Observed facility is using a wooden mortar and pestle to mash garlic.// Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances or impart colors, odors, or taste to food and under normal use conditions shall be safe (P), durable, corrosion-resistant, nonabsorbent, and easily cleanable. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (P, C) Corrective Actions: Equipment was removed from facility.//

6-1C: .04(6)(d)Observed several time/temperature control for safety foods in walk-in cooler not cooling at a rate sufficient to reach 41F within 4 hours. Observed several of these foods increased in temperature during cooling period (see temperature log).// Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Foods were placed in a different cooler to cool quickly.//

6-2: .04(6)(h)Observed cooked veregena (eggplant), cooked beef, and cooked meatballs with date marks to indicate the foods were cooked on 8/11/25. Person in charge stated that the foods were not frozen after cooking.// A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. (P) Corrective Actions: Foods were discarded.//

4-1A: .04(4)(n)1Observed employee clean a dirty coffee mug with gloves on, then begin juicing limes 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: Limes were discarded. Employee washed hands and changed gloves.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed an open package of raw bacon stored together with cheese and cooked sausage in plastic tub in prep cooler at back of kitchen. Observed frozen raw ground beef removed from original package stored above frozen raw salmon in standing freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, 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) 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) Corrective Actions: Bacon was moved to raw meat cooler. Salmon was placed above beef.

13A: .02(1)(d)At beginning of inspection, observed that the most recent inspection report was not 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: The most recent inspection report was posted during the inspection. Today's inspection report was also given to post.

2-2B: .03(5)(j)1&2Observed two open plastic water bottles stored on shelves with food above prep tables. Observed open plastic water bottle in dessert cooler next to desserts. Observed open plastic water bottle in cabinet with single use items. 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: Water bottles were discarded.

4-1A: .04(4)(n)1Observed employee handling raw meat with gloves on, then handle a container of chicken flavoring 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: The container was sanitized. Employee was coached on using single-use gloves for one task only.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold holding above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.

15A: .05(6)(a)Walk-in cooler is unable to maintain temperature of 41F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)