El Kiosco

Inspector's notes

Observed no certified food protection manger onsite at the time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) present at time of inspection. Person in charge (PIC) states their current CFPM has expired. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dried food debris and dirt underneath racks in storage area of the establishment. Observed dried food debris underneath meat racks in walk-in unit. 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 internal temperature of green salsa at 59°F, per probe thermometer, inside salsa bar prep cooler. Per Person in Charge (PIC), 2 hours prior to inspection the green salsa was cooked and left to cool before placing it into the salsa bar prep cooler. TCS foods must be cooled to 41°F or below in equipment designed to rapidly cool. PIC removed green salsa from prep cooler and placed container into walk-in cooler to rapidly cool to 41°F. Discussed cooling methods with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee handling cooked quesadilla (containing meat and cheese) with bare hands prior to service, to plate the food. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Employee washed hands and put on disposable gloves before returning to food service. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrected at time of inspection.

Inspector's notes

Observed raw pork skin and meat being stored in a plastic container beside the refrigerator in the back of the establishment. Also observed cooked carne meat being stored near the stove on a dry storage rack. All food listed (pork skin, pork meat, and cooked beef meat) had an internal temperature between 68-70°F. Per employee, all food had been out for less than 2 hours at time of inspection. Employee stated food was being thawed for preparation at 12pm. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrected at time of inspection.

Inspector's notes

All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrected at time of inspection.

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed several live insects crawling along the back wall and between utensils and trays resting on the three compartment sink. When informed, PIC stated they had regular pest control but was unable to produce an invoice for pesticide application. Provide evidence of recent pesticide application through an invoice or other form of documentation. :

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring. Observed small two cockroaches underneath the handwashing station directly to the left of the entrance when conducting the routine inspection. Per the owner, routine pesticide application has been done with the most recent visit done in September. Maintain premise free of insects, rodents and pests, discussed potential ways to eliminate harboring conditions. Correct By: Correct Prior To Next Routine Inspection