LOS BRAVOS MEXICAN RESTAURANT

2-2D: .06(2)(o)Observed a water hose was inside of the hand washing sink at the bar. A hand washing sink shall only be used for hand washing. Corrective Actions: The water hose was removed from sink.

2-2D: .06(2)(o) Observed the hot water at the bar hand washing sink was not turned on. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf) Corrective Actions: Employee turned on the hot water to the hand washing sink.

2-2D: .07(3)(b)Observed the hand washing sink at the bar did not have a drying provision. A driving provision shall be supplied at all hand washing sinks. Corrective Actions: Employee supplied the hand washing sink with paper towels.

12D: .04(4)(g)Observed raw fish stored in the vegetable sink. Observed avocados being cut with the stickers affixed to them. 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: Employee removed fish from the vegetable sink. Sink was cleaned accordingly. Employee discarded avocados.

17D: .07(4)(b)Observed employee personal items stored on the prep tables and dry goods container in the main kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Personal items were relocated to an approved area.

6-1C: .04(6)(d)Observed multiple foods cooling that did not cool at a rate fast enough to meet the required cooling temperatures. 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: The PIC had employee discard food.

11A: .04(6)(e)Observed multiple foods cooling in a container of water. Ice had melted. Observed food cooling in the walk-in cooler in large containers with lids on them stacked on top of each other. 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: Food did not meet the cooling requirements and were discarded.

2-2A: .03(1)(c)2,3,17Observed the PIC was not able to demonstrate their knowledge of their employee health policy. 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: Coached the PIC on their health policy.

2-2A: .03(2)(m)Observed not all employees had their employee health agreement forms signed and onsite at the time of inspection. 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: The PIC went over the employee health agreement forms with the two employees and had them sign onsite.

4-2A: .04(4)(c)1(iv)Observed multiple foods uncovered from previous days in the walk-in cooler, and reach-in coolers. Observed a tray of individual salsas uncovered in the reach-in cooler. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: The PIC had employee cover food.

4-2B: .05(6)(n)Observed the mechanical warewash machine had 0ppm of chlorine sanitizer while actively cleaning dishes. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized properly. (P) Corrective Actions: Employee made a sanitizer sink to sanitize washed plates and glasses from the warewash machine.

6-1C: .04(6)(d)Observed multiple foods in the walk-in cooler and in the prep top coolers that did not cool properly. See temperature log. Hot food shall cool from 135 degrees F. to 70 degrees F. within 2hrs and from 70 degrees F. to 41 degrees F. within 4hrs.

Repeat violations may result in permit suspension. Corrective Actions: The PIC discarded foods.

11A: .04(6)(e)Observed food cooling in the walk-in cooler in large containers with tight fitting lids. 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)

Repeat violations may result in permit suspension. Corrective Actions: Food was discarded. The PIC and employee was coached on proper cooling techniques. Suggested food prepared at night for the next day may need to be prepped several hours prior to employees leaving facility so that food can be assessed for the proper temperatures prior to leaving facility.

12A: .04(4)(q)Observed bins of tortilla chips stored on the floor. Observed containers of raw chicken stored on the floor in the walk-in cooler. Food shall be stored 6 inches off of the floor. Corrective Actions: The PIC relocated food off of the floor.

1-2A: .03(2)The person in charge was not present during the start of the inspection. A person in charge must be present at all times. Corrective Actions: The person in charge arrived about 15 minutes later.

4-2B: .05(6)(n)Observed 0ppm chlorine after dish machine was used. Dish machine ran twice. Observed 0 ppm quat sanitizer at 3 compartment sink. Observed can opener blade with old food debris on blade. Chemical sanitizer shall be properly concentrated for effective sanitization. Food contact surface shall be clean. Corrective Actions: Sanitizer in 3 compartment sink was emptied. The can opener was taken to the dish pit to be cleaned.

6-1A: .04(6)(f)Observed cold held food in the walk in cooler with an internal temperature greater than 41F; see temperature log. Cold held food shall be kept at 41 degrees or below at all times. Corrective Actions: Food was discarded.

6-1C: .04(6)(d)Observed multiple pans of refried beans, 1 bucket of verde salsa, 2 containers of chicken, chicken broth, and wings cooling at ambient air temperature. Food did not cool to 70 degrees in two hours. See temperature log. 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 food cooling at ambient are temperature and in deep 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: The person in charge was educated on effective cooling methods.