Los Politos

Inspector's notes

Observed refried beans in steam table at cook line at 130 °F. Beans had been cooked two hours prior as per person in charge. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Beans were reheated to 165 °F at time of inspection and covered to prevent heat loss. Discussed importance of monitoring hot holding temperatures with person in charge. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork cooling in container deeper than 4 inches at 89 °F at ambient temperature in kitchen. Pork was cooked an hour prior as per person in charge. Time/temperature control for safety (TCS) foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Pork was separated into shallower containers and relocated to walk-in to cool rapidly at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of organic matter and soil buildup on walls next to fume hood, on storage racks in walk-in, and at bottom of freezer. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed freezer door with broken handle, exposing foam insulation. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on site at time of inspection. A CFPM is required to be on the premises during all hours of operation. Repeat violation: 2nd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed organic matter buildup behind cooking equipment on cook line. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on site at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cilantro stored directly on rusted storage rack in walk-in cooler. Except when food is being prepared or cooling, foods must be stored in packages, covered containers, or wrapping. Cilantro was moved to clean container at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed containers of salsa and carnitas in walk-in cooler with no date marking or date markings from multiple days. Person in charge stated that foods had been prepared over the last week. Ready-to-eat, time/temperature control for safety (RTE/TCS) foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ROP fish labeled "keep frozen" thawing in walk-in cooler in packaging. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no probe thermometer for use in food in establishment. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection on September 12, 2025.

Inspector's notes

Observed wet wiping cloths stored in bucket with a concentration of 200 ppm chlorine sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand soap available at the hand wash sink by the three compartment sink.

Inspector's notes

Observed raw meats thawing submerged in standing ambient temperature water inside three compartment sink.

Inspector's notes

Observed wiping cloth stored in sanitizer solution with greater than 300ppm chlorine. The person in charge discarded the solution and made new sanitizer solution with 50-100ppm chlorine.

Inspector's notes

Observed establishment manually portion and utilize chlorine sanitizer but have no chlorine sanitizer test strips available onsite to test sanitizer concentration.

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed open containers of raw shrimp and raw fish stored on the floor under the storage rack in the walk in cooler. The person in charge removed the containers and placed them on the a shelf of the storage rack above the floor. Discussed with the person in charge storing food protected from contamination in clean, dry location 6 inches above floor. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-203.11, P: Poisonous or Toxic Material Containers-Container Prohibitions In the walk in cooler, observed tomatillo salsa being stored in a container previously used for dishwasher rinse aid. In the walk in cooler, observed whole tomatoes being stored in a bucket previously used for an unknown chemical. The label was too washed to discern what it was previously used for however, several areas have the words chemicals, chemical, and chemistry on it. All containers previously used for toxic or poisonous materials may not be used for food. Salsa was embargoed. Tomatoes were thoroughly washed. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed handwashing sink in the bathroom dripping into cabinet underneath. Please have the handwashing sink in the bathroom repaired. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.14, C: Toilet Rooms, Enclosed At time of inspection, toilet room that opens to the back of the kitchen does not have self closing mechanism installed. Toilets that open to kitchen must be self closing. Please have door made to be self closing. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods In several areas of the kitchen and in the bathroom observed the rubber coving falling off the wall with debris and residues accumulating behind it. Please have rubber covings repaired. Correct By: Correct Prior To Next Routine Inspection