Los Chiles Bar & Grill

Lettuce in the walk in freezer inside a big white bucket was uncovered and a bag of peppers stored in the walk in freezer not covered. CA: All food shall be stored covered to prevent overhead contamination; COS: Food covered during inspection.

Food offered undercooked (ribeye steak) was not asterisked on the menu. There was also no consumer advisory on the menu. CA: Consumers should be informed by a consumer advisory of the significantly increased risk of consuming raw or undercooked food. COS: The consumer advisory was written on all the menus during inspection and an asterisk was put by the menu item ribeye steak on all menus.

Container of chips by the small reach in cooler stored uncovered; CA: All food shall be stored covered to prevent overhead contamination; COS: Covered during inspection.

Chicken thawing in meat sink, not thawing properly. CA: Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less

2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking (II) The time it takes under refrigeration to lower the food temperature to 41°F

3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1. or 2. or (5)(b) or 5(e) of this Rule (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F or less (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2. of this subsection.

COS: Removed from ice, and put into walk in cooler during inspection.

Rinsing compartment of the 3 compartment sink was set up as the wash compartment. CA: Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent sanitizer solution by using one of the following procedures: 1. Use of a distinct, separate water rinse after washing and before sanitizing if using: (i) A 3-compartment sink; COS: 3 compartment sink set up properly during the inspection.

Missing sink head nozzle in 3 compartment sink. Missing floor drain cover by dish machine. Water spraying onto floor under dish machine. Cap off the pvc pipe under dish machine. A plumbing system shall be repaired according to law and maintained in good repair.

Replace lid for flour container. Cheese grater stand needs to be smooth and easily cleanable. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, ortastes to food and under normal use conditions, and shall be: durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition

Ceiling tiles in back room by mop sink need to be cleaned or replaced. Tile by walk in cooler and mop sink needs to be fixed or replaced. Back wall by dry storage food needs cleaning. Walls in ice room need cleaning. Ceiling tiles in electrical room need to be clean or replaced. Back door needs to be repainted. Walls under 3 comp sink need to be cleaned. Ceiling tiles in dish area needs to be cleaned. Ceiling tiles in main kitchen need to be cleaned or replaced. Clean walls behind oven/cooking area. All physical facilities shall be maintained in good repair.

Cracks need to be filled/smooth in ice room. Grout missing in ice room. Pitted ceiling tiles in ice room. Grout missing by veggie sink. Grout missing in front of cooking area. Grout missing in meat sink prep area. Caulk on wall in prep area (meat) needs to be removed. Grout missing in dish area. Grout missing by 3 comp sink. Missing tile on entrance of dish room. Wall by back door needs to be smoothed and re-painted. Except as specified, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Replace light in walk in cooler. The light intensity shall be: 1. At least 10-foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20-foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50-foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Vent hood needs cleaning.