Los Cerritos Mexican Food

Inspector's notes

Observed box of raw chicken stored over box of raw pork in walk-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. No visible contamination had occured, so PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken, cooked beans, and cooked beans with lard cooling in large bins placed in walk-in cooler night prior to inspection. Cooked chicken had an internal temperature of 53°F, and cooked beans had internal temperatures between 47°F and 49°F. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed whole fish in walk-in with an internal temperature of 48°F. Fish had been placed in walk-in the night prior to inspection at 10pm. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pain medication (Tylenol) being stored on top of meat slicer which is also over avocados. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked tomatoes for salsa cooling in the walk in cooler but cooling a deep bucket. Person in charge states they usually add ice to the product once it gets blended which is what they state they were in the process of doing. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed "clean" containers being used with old date markings still on the containers. Discussed the importance of precleaning all utensils to ensure that all parts are cleaned properly. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Chlorine sanitizer solution concentration at in-use 3-compartment sink was measured at 0ppm. Chlorine sanitizer solutions for food contact surfaces should be maintained at 50-100ppm. Person in charge (PIC) remade sanitizer solution at proper concentration and re-washed, rinsed, and sanitized recently-cleaned utensils and containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic matter on the interior of the ice machine. Please clean at a frequency necessary to preclude accumulation of soil or mold. Corrective Action: Correct prior to next routine inspection.