Los Bravos Mexican Restaurant #7

Inspector notes: Observed rice (x2) in main kitchen WIC holding above 41F. Observed pork tamales, cheese dip, carnitas, in prep bottom #2 holding above 41F in main kitchen. observed guacamole and shredded cheese holding in prep top #2 above 41F in main kitchen. Observed raw chorizo in prep top #1 over filled top half holding above 41F. C/A-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 COS- Rice in WIC discarded. Carnitas, pork tamales, and cheese dip in prep bottom discarded (stayed in unit over night). Pico, guacamole, and shredded cheese prepped in the morning placed in WIC for rapid cooling. Top half of raw chorizo moved to WIC for rapid cooling, bottom raw chorizo...

Inspector notes: Observed guacamole in prep top #2 unit tempted at 12:32 at 48F, PIC moved to WIC covered with lid tempted at 2:27 at 47F. Observed pico in prep top #2 unit tempted at 12:32 at 44F, PIC moved to WIC covered with lid tempted at 2:27 at 45F. Observed raw chorizo in prep top tempted at 12:00 at 43F, tempted in WIC at 45F at 1:07. C/A-Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS- Pico and Guacamole had lids removed and placed in WIF for rapid cooling. Raw Chorizo placed in WIF for rapid cooling tempted at 2:27 at 39F

Inspector notes: Observed two working spray bottles with blue liquid on front service rolling carts not labeled with contents inside. C/A-Working containers used for storing poisonous or 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- Bottles labeled Windex

Inspector notes: Observed no working thermometer on site for checking internal food temperatures during inspection. C/A- Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use

Inspector notes: Observed to go boxes on front service bar counter top and main kitchen above prep top and in food service window stored upright without protection. C/A-Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented COS- All to go boxes placed lip down

Inspector notes: Observed, in main kitchen, ice machine with an accumulation of black mold and debris on the ice shield and interior of ice machine. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.