El Carbon, Wood Fired Mexican Kitchen

Inspector's notes

***SECOND Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Via email, provided weblink to assist in obtaining food manager certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, employee touched trash can and clothing several times, then began handling cutting utensils without a proper handwash. Instructed employee to wash knife and cutting board, wash hands, and don gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

On dry storage shelves, employee purses stored with cans of food and equipment. Employees moved purses to prevent future contamination. (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES cannot occur. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the facility operating without a Certified Food Manager. 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. A Certified Food Manager shall be present during all hours of operation.

Inspector's notes

Observed Queso Cheese prepared the morning of 2/10/26 at a temperature of 56F. 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. Corrective Action: Corrected at time of inspection. Food product was embargoed. All TCS foods improperly cooled were discarded by PIC at time of inspection. TCS foods shall be properly cooled to prevent food product out of the temperature danger zone of 135F-41F preventing bacterial growth which causes contamination of food product. When cooling place food product in shallow pans to allow for proper cooling.