Chilaquiles Modern Kitchen

Inspector's notes

The first aid cabinet in the dry food storage area was directly above food (rice, flour, oils). Discussed with person in charge (PIC) proper storage and the PIC moved the first aid cabinet to the office at time of inspection. All first aid supplies must be stored away from food, utensils, and single service items to prevent contamination. All first aid supplies were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection. 7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed a spray bottle with cleaner in it that did not have a label. Discussed with person in charge (PIC) that all cleaners need a label to reduce risk of chemical contamination. PIC used a marker to write the name on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet wiping clothes on cold-holding units, not in buckets. Also observed wiping clothes being stored in sanitizer buckets with 0PPM quat sanitizer. Person in charge (PIC) remade buckets and properly stored the wiping cloths at time of inspection. 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 an employee make a drink at the bar. The employee unwrapped the straw with bare hands and placed the straw in a drink by the same area of the straw that a customer will put to their mouth. Discussed with person in charge (PIC) the contamination risk. PIC was coached at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pipes draining below the rim of the floor drain behind the bar. Discussed with person in charge (PIC) that there needs to be a 1-inch gap from the rim. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed molcajete bowls in the establishment being stored and not in use. The bowls were stored with some molcajete bowls that are smooth and easy to clean. Discussed with person in charge (PIC) which bowls were allowed and which ones cannot be used. PIC went through all the bowls and removed the molcajete bowls that were not easily cleanable and smooth at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dry ingredient containers stored without the food name on the containers. All bulk food items not easily identifiable must be labeled with common name of food. PIC stated they would add labels to food that are not easily identifiable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 15+ dishes stored as cleaned wet-stacked. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 15+ dishes stored as cleaned wet-stacked. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an cook with gloved hands eating while on the cook line without removing their gloves and washing their hands. PIC stated eating should only occur in designated areas. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris on the back of the meat slicer blade and guard and on both veggie dicer blades that were stored as cleaned. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the ambient air temp of the glass door cooler in the server expo area with an ambient air temp at 54*F when measured with a probe thermometer. Inside the cooler, observed TCS foods holding between 48-54*F when measured with a probe thermometer, including: milk, cream, whipped cream topping, butter and soy milk. Per PIC, all foods except for the opened milk and whipping cream had been in the cooler less than 4 hours. All TCS foods improperly cold held were discarded by PIC at time of inspection. All TCS foods improperly cold held for fever than 4 hours 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple menu offerings containing eggs cooked to order without a consumer advisory disclosure to show which items are served raw or undercooked. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. The menu was observed to have the required reminder statement but no disclosure for most cooked-to-order egg items. The chilaquiles menu section is observed to include a "*" in the header but in a different style and font. Advised PIC to clearly identify raw/undercooked foods. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed dry ingredient containers stored without the food name on the containers. All bulk food items not easily identifiable must be labeled with common name of food. PIC stated they would add labels to food that are not easily identifiable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towel at hand washing sink in the cooking station. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager put the paper towel at hand washing sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed QT concentration at dish washer at bar area measured less than 100 ppm, reviewed sanitizer concentration parameters with manager, manager called for service at time of inspection and all utensils and containers will move to main dish wash station for cleaning. Please have the dish washer repaired before using. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 containers of liquid cheese containing food, cooked beef and cut tomatoes with internal temperatures between 49*F to 61*F in the prep cooler in front of the cooking station. Ambient temperature was measured 47*F using Min-Max thermometer. Manager stated the above food were moved into prep cooler less than one hour prior to 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. Manager moved the above food back to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ambient temperature of prep cooler measured at 47*F using Min-Max thermometer, TCS food inside were measured between 49*F to 61*F at time of inspection. The prep cooler was repaired at time of inspection and ambient temperature was measured less than 41*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at the time of inspection. Establishment has two CFPMs. 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

No CFPM onsite at the time of inspection. Establishment has two CFPMs. 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 the dishwasher place dirty dishes into the mechanical dishwasher before putting cleaned dishes away without removing gloves and washing their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment is serving raw/undercooked shrimp in aguachile and ceviche dishes but does not have records onsite for parasite destruction. PIC stated they are unsure if they are using the same supplier but provided parasite destruction letters from 2019 and 2023 from a supplier that was previously used under different ownership. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw marinated ceviche stored in the walk in cooler above RTE lard and cooked, diced potatoes. Observed raw bacon wrapped peppers stored above RTE asada and sour cream. In the prep cooler, observed raw shrimp and raw shrimp ceviche stored behind RTE tomatoes, pico, pineapple and pancake batter. 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. 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 large buckets containing more than 18" of cooling TCS salsas including red, green and Juarez salsa with internal temperatures ranging from 46-60*F when measured with a probe thermometer. Per date marks, all salsas were prepared yesterday. Observed the foods on the lowest two shelves close to the walk in door. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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. Advised PIC to utilize more shallow containers or ice baths in addition to ice wands to expedite cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a reminder statement on the menu but no disclosure is present on various undercooked egg dishes including chilaquiles, sopes, burritos etc. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection.