Calitacos

Inspector's notes

Observed some organic matter on the inside of the ice machine in the kitchen. Discussed with person in charge to clean the ice machine on a more regular basis to prevent the accumulation of organic matter in the ice machine. The PIC will have the ice machine cleaned. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two containers of beans that were placed on top of another set of containers of beans that were themselves inside of the hot holding unit; the pans of beans on top were not in the unit itself and were exposed to the surrounding air. The internal temperature of the pans of beans on top of but not inside of the hot well as measured using a probe thermometer ranged from 121°F - 133°F. In discussion with the person in charge, the beans are placed there temporarily until they are ready to be put into the unit once the beans in the unit are taken out and placed in the large hot holding serving line. According to the PIC, the pans of beans that were on top of the hot well had been there for less than 2 hours and were reheated to 165°F at time of inspection. The pans of beans that were properly in the hot well had internal temperatures as measured using a probe thermometer of at least 135°F. Discussed with person in charge to either acquire an additional hot holding unit, to set up a double boiler on the flat-top griddle to hot hold beans or to consider producing slightly less food at a time. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded cheeses, chicken nuggets and chorizo balls with internal temperatures as measured using a probe thermometer ranging from 46°F - 50°F in a prep unit. According to the person in charge, the foods had been in the unit for less than 2 hours and were taken to the walk-in cooler to rapidly chill down to 41°F. According to the person in charge, the prep top unit may have been left open for a while during a lunch rush. Discussed with person in charge to close the lid during off times and to regularly monitor food temperatures in cold holding units. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large deep pot (at least 12 inches deep) filled with cooked and cooling birria consommé on a table. Discussed with person in charge to cool the consommé in a wide, flat shallow pan. The person in charge transferred the consommé to wide, flat shallow pans so they could cool properly in the walk-in cooler. Discussed using ice baths for foods that are difficult to chill rapidly. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths stored throughout dry on cutting boards and tables. Discussed with person in charge to store the wiping cloths in sanitizer buckets with appropriate sanitizer concentrations when not in use. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a handwashing sink in the kitchen that is starting to become detached from the wall. Discussed with person in charge to reseal the handwashing sink to the wall using silicone or caulking so that it is smooth and flush to the wall. The PIC will have the handwashing sink resealed. 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 accumulation of dust on ceiling panels above cookline and prep line. Discussed with person in charge the importance of increasing cleaning frequency to prevent the contamination of food. 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.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage --Observed a knife being stored on the prep line with the blade between a table and a prep cooler at the time of the inspection. Notified person in charge (PIC) and the knife was moved to a proper storage location. Discussed with PIC the importance of properly storing utensils between uses to avoid possible contamination of a food item or food contact surface. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions --Observed food splatter on wall behind microwave and hot holding unit. Also observed food debris inside microwave. Discussed increasing cleaning frequency with PIC to ensure sanitary preparation of food. Correct By: Correct Prior To Next Routine Inspection