El Cazador Mexican Restaurant

Observed multiple unlabeled spray bottles containing chemicals in the facility. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: PIC labeled spray bottles.

Observed the facility could not provide written notification for customers regarding the presence of major food allergens. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. PIC needs to post written notification of any major food allergens present in the facility.

Observed multiple pans stacked while wet on drying racks. Equipment and utensils shall be allowed to completely air dry before stacking. PIC needs to ensure pans are separated to dry before stacking.

Observed raw fish stored above sour cream in walk in cooler. Observed raw bacon stored above ready to eat food items in reach in cooler. Food items shall be arranged to prevent cross contamination. COS: PIC rearranged food items in coolers based on cook temp.

Observed pink and black buildup on baffle wall of ice machine. Observed black buildup on drink nozzles on soda machine. Equipment food contact surfaces shall be clean to sight and touch. PIC needs to clean and sanitize food contact surfaces.

Observed large gaps around back door of kitchen through which light could be seen. outer openings of a food service establishment shall be protected against the entry of insects and rodents by: filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. PIC needs to seal around back door.

Observed food stored at the bottom of the prep line cooler above 41F/ COS by manager discarding of the food or moving the food at 41F or below to the walk-in cooler. Observed teh doors broken and not secure creating gaps in which hot air can come into the prep line cooler. The facility cannot use the bottom of the prep line cooler until the doors are repaired and the bottom of the prep line cooler is maintaining food at 41F or below. The top of the prep line cooler is working properly. The manager stated he is going to get a mechanic to repair the prep line cooler. I will follow up on the prep line cooler. Repeat violation from the last inspection.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed salsa ,being held with ice, stored on counter top next to serving station above 41F. COS salsa was disposed of.

Observed wet wiping cloths, located in service area and main kitchen, not being stored in sanitizer solution after use. COS wiping cloths were placed in sanitizer solution.