Desayuno Café

Inspector's notes

Observed no certified food manager at the time of inspection. 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 liquid egg 46*F in a container and a bottle of TCS salsa 65*F in an ice bath by the cook top at the time of inspection. Also observed raw carne asada 71*F on prep table at the time of inspection. Per PIC, carne asada was being prepped and about to be cooked. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, TCS food items had been out of temperature for less than 4 hours prior to the time of inspection. Liquid egg and salsa improperly cold held were relocated to a functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Carne asada was cooked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed "ant killer" bait traps in the packaging behind the front counter at the time of inspection. 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 was instructed to remove pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tinga with TCS cooked onion 3/11 date mark, birria consomme 3/10 date mark in the walk-in cooler at the time of inspection. 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). PIC was instructed to discard all RTE/TCS foods past 7 days of preparation at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two wiping cloth sanitizer buckets on the cookline with chlorine concentrations above 100ppm at the time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. 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. Repeat Violation: 2nd consecutive violation.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. 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.