El Dorado

Observed raw beef stored above raw shell eggs in the walk-in cooler and raw beef burgers stored behind raw pork in the cooler drawers. CA: Raw animal foods shall be stored separate from ready-eat/fully cooked food and stored based on their minimum internal cook temps. COS: Employee rearranged foods so they were stored by their minimum internal cook temps.

Observed potentially hazardous time/temperature control for safety foods improperly cold holding above 41F in several different holding units throughout the kitchen. See temp log. CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or below. COS: House made garlic parm sauce was out of temp for more than 4 hours and PIC discarded. All other foods were out of temp for less than 4 hours and moved to the walk-in cooler or placed on ice baths to rapidly cool.

Observed potentially hazardous TCS food improperly hot holding below 135F on the steam table (ground beef 102F). CA: Hot held TCS foods shall maintain an internal temperature of at least 135F or higher. COS: Food was out of temperature for less than 4 hours and was rapidly reheated to 174F. Discussed not overfilling pans.

Observed multiple unlabeled bottles of toxic substances. CA: Working containers used for storing toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: Employee labelled all bottles with name of contents.

Observed old copy of the inspection report posted and not the current report with a score of 74. CA: The most current inspection report shall be prominently displayed in public view.

Observed raw shell eggs stored above fresh produce and sauces in the walk-in cooler. Observed raw beef stored behind raw chorizo (pork) in the cooler drawers. CA: Raw animal foods shall be stored separate from ready-to-eat/fully cooked foods and stored based on their minimum internal cook temp. COS: PIC relocated raw shell eggs and pan of raw beef.

Observed employee personal drinks stored on bulk ice machine; employee drink missing single-use lid and straw. CA: Employee personal drinks stored in the kitchen shall be in a clean, single-use cup with lid and straw and stored/handled to prevent contamination. COS: PIC discarded cups.

Observed taco shells uncovered and stored directly on the cardboard lined dry storage shelf, chips and tortillas in dry storage with no lid, several pans of food and clean fruit/vegetables stored in the coolers with no lid, and cleaned lemons/limes/oranges stored in cardboard boxes with no lid at the bar. CA: Stored food (when not in use or actively cooling) shall be covered to prevent from overhead contamination. Discussed use of food grade, covered containers to store fruit/vegetables after it's been washed.

Observed several house-made items that require date marking that were held past their marked expiration date (house-made firecracker sauce 4/17, salsa 4/18, blue cheese dressing 4/18). CA: TCS foods that require date marking shell be discarded after their expiration date. COS: PIC discarded foods.

Observed several pans of cooling food throughout the facility that were cooling by unapproved methods; queso was stored ambient in large pans and after 1 hour of cooling was at 80F, and 30 minutes later was still at 80F. Salsa was stored in deep, tightly lidded containers stacked three-high. Shredded cabbage and diced tomato were tightly lidded in the reach-in cooler, raw chorizo was 60F after prep and was placed in the cooler drawers. CA: Employees shall use proper methods to rapidly cool TCS foods. COS: Pans were moved to the walk-in cooler and lids vented and queso was moved to an ice bath to rapidly cool.

Observed scoops in bulk salt dry goods container with handles in contact with food. CA: Scoops stored within containers of food in between use shall be stored with the handle above the food to prevent contamination. COS: PIC removed the scoops from the containers.

Observed all clean cups stored by the drink machine stacked wet. CA: After cleaning and sanitizing, dishes and utensils shall be air dried or used after adequate draining before contact with food. COS: PIC unstacked cups to air dry.

Observed employee towel drying clean dishes with a reusable dry cloth. CA: After cleaning and sanitizing, dishes/utensils may not be cloth dried.

Observed scoop in bulk flour container with handle in contact with food. CA: Scoops should be stored with handle above food so it cannot contaminate food or be stored outside of the container. COS: PIC removed scoop from container

Observed pans stored and stacked wet. CA: After cleaning all equipment should air dry before being stacked or used again. COS: PIC unstacked pans

Observed scoop in flour and salt with handle in contact with food surface and a single use bowl being used to scoop cooked rice. CA: PIC removed scoops from containers and educated PIC on not using disposable products or utensils without handles for scoops

Observed cups at server station and pans on shelf stacked while still being wet. CA: Discussed air drying procedures with PIC and dishes were unstacked to fully dry

Observed potentially hazardous time/temperature control for safety foods (Cooked potato empanada, sour cream, guacamole) improperly cold holding above 41F in the reach-in cooler (see temp log). CA: PIC chose to discard. Discussed adding TCS foods from this unit to the daily temp monitoring log that the facility already has in place; all foods in the unit were at temp with the exception of the three TCS foods on the bottom shelf. PIC to monitor and service the unit if needed.

Observed several areas throughout the facility where personal items were improperly stored above or on top of dry goods. CA: PIC relocated items and designated areas for storage of employee personal items will be used.

Observed time/temperature control for safety (TCS) foods holding above 41 degrees Fahrenheit in prep top cooler/reach in cooler unit (prep top cooler: cheese- 48F; pico de gallo- 48F; lettuce- 48F; sour cream- 48F; reach in cooler: raw shrimp- 45F; raw chicken- 45F; raw steak- 45F; cut tomatoes- 45F; see temperature chart). CA: Items on prep top cooler had been held for less than 4 hours. PIC immediately moved items to walk in cooler to cool. Items in reach in coolers had been held for longer than 4 hours. PIC discarded items. <b>Health Department must recheck cooler unit before bringing back into use.</b>

Observed TCS foods (guacamole, queso) cooling in in-use reach in coolers in covered containers. CA: Educated PIC on proper cooling methods. Foods should be stored in shallow pans with lids vented, in walk-in cooler, freezer, or on ice, while cooling. PIC moved items to ice baths to cool.

Observed linens used as lining for food stored in reach in cooler. CA: Educated PIC that linens cannot be used in contact with food in storage. PIC removed linens.

Observed raw shall eggs stored above ready-to-eat food in walk-in cooler. CA: Educated PIC on proper storage and separation for raw shell eggs and educated to move raw shell eggs to separate storage level.

Observed time/temperature control for safety (TCS) foods holding above 41 degrees Fahrenheit in reach-in cooler (curtido- 43F; blue cheese- 46F; ranch dressing- 43F; salsa- 44F; see temperature chart). CA: PIC discarded all food items that had been holding above 41 degrees F for longer than 4 hours. PIC moved items that had been held for less than 4 hours to rapidly cool. Reach-in cooler will need to be rechecked for proper cold holding temperature prior to being brought back into service.

Observed pans of red sauce reading above 70 degrees Fahrenheit after cooling for more than 2 hours. CA: PIC discarded pans of sauce. Educated PIC on proper time and temperature parameters for cooling (all foods must be cooled to 70 degrees Fahrenheit in 2 hours or less, and then from 70 degrees to 41 degrees or below in no more than 4 hours).