Dos Bros

Observed Time/Temperature Control for Safety foods above 41F inside the front prep cooler: lettuce (48F), salsa verde (46F), Sour cream (48F). Tbe ambient air temperature of the unit is 39F. Corrected on Site (COS): The food items were removed and replaced with items from the the walk-in cooler. Per PIC the food items were prepped prior to my arrival and placed directly inside the unit.

Observed Time Time/Temperature Control for Safety (TCS) foods inside the warmer cabinet below 135 F: Queso (69fF), BBQ steak (74F), Carnitas (73F). Per PIC the items were placed inside the unit 10 minutes prior to my arrival. Also observed grilled veggies (109F) inside the steam table. The water inside the unit is 152F. The veggies were removed from the make line to be reheated.

Observed black beans (55F, 52F) inside the walk-in cooler. Per PIC, the black beans were prepared the night before. Cooked time/temperature control for safety food shall be cooled within a total of 6 hours from 135°F (57°C) to 41°F. COS: The food items were discarded as they did not cool to 41F or below within 6 hours.

Observed no hand soap at the hand sink next to the 3 compartment sink in the main kitchen. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Place hand soap at the hand sink.

Observed no date marking on several food containers through out the facility (reach-in cooler, warming cabinet, or walk-in cooler). Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Per PIC, the date marking device was not charged prior to opening today. PIC states the food items were prepared during the prior shift and will place date marking stickers on those items once the tablet is charged.

Observed numerous time/temperature for safety (TCS) foods above 41F inside the front prep cooler: lettuce 50F, Salsa Verde 45F, Corn 46F, Salsa 46F. Ambient air temperature of the unit is 40F. Per person in charge the unit is turned off at night and food items were placed inside the unit for 30 minutes while it was cooling down. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Food items were placed inside the walk in cooler to decrease its temperature.

Observed no paper towels at the hand sink in the food prep area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with paper towels to dry hands. Person in charge placed paper towels at the hand sink.

Observed no hand soap at the hand sink near the three compartment sinks and inside the men's restroom. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Person in charge refilled the soap dispenser.

Observed no written food allergen notification at the facility. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Provided person in charge with a food allergen template. Post a written allergen notification.

Observed several Time/Temperature Control for Safety (TCS) foods inside the warmer cabinet below 135 F (white rice (114 F), brown rice (115 F), and chicken (112 F)). Per Person in Charge (PIC), the food items were inside the unit for 10-15 minutes. Noticed the temperature inside the warmer cabinet was below 135 F (100 F), which is possibly why the food items were below 135 F. Also observed grilled peppers (98 F) inside the steam table below 135 F. Noticed the grilled peppers were double-panned while inside the steam table. Per PIC, the food item was inside the steam table for 1 hour. All hot-hold TCS foods must be 135°F or above. Corrected on Site (COS): Food items moved to the grill and the stove top to reheat to 165°F or above.

Observed no conditional employee/food employee reporting agreements during the inspection today. Conditional employee/food employee reporting agreements that explain the six major foodborne illnesses and their symptoms must be present at the establishment when asked by the health authority. Corrected on Site (COS): The employees at the establishment read the agreement document and signed them.

Observed no paper towels at 2 out of the 3 hand sinks in the kitchen. Each handwashing sink or group of adjacent handwashing sinks shall be provided with paper towels to dry hands. Corrected on Site (COS): Paper towels were placed at the hand sinks.

Observed no procedures for vomiting and diarrheal events. A food establishment shall have written procedures for employees to follow and an EPA-registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Corrected on Site (COS): Procedures were provided to the establishment today.

Observed no test strips for the lactic acid sanitizer solution that the establishment uses. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Contact EcoLab to provide the test strips for the sanitizer solution.