Casa Corazon

Inspector notes: Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. **2nd Consecutive Violation**

Inspector notes: Observed purses stored on shelves below work stations amongst food items. lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions

Inspector notes: No Certified Food Protection Manager (CFPM) on site during inspection. CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed bulk food containers full of white powders on various shelves in kitchen. PIC identified these as flour, sugar, and salt. All bulk food items not easily identifiable must be labeled with common name of food

Inspector notes: Chlorine sanitizer solution concentration at in-use mechanical dishwasher was measured at 0ppm at time of inspection. Sanitizer container was empty and establishment did not have a replacement available. Chlorine sanitizer solutions for food contact surfaces shall be maintained at 50-100ppm. Person in charge (PIC) instructed employee to wash dishes manually and re-wash, rinse, and sanitize recently-cleaned dishes and utensils until repair is completed. An employee contacted the chemical provider during the inspection

Inspector notes: Observed deep container of cooked serrano salsa (dated 09/25) measured 55'F in reach-in unit located by cashier's counter. Serrano salsa has not been brough out of the reach-in unit since it was placed in the reach-in unit the day prior to be cooled, per PIC. Serrano salsa was embargoed and PIC voluntarily discarded food item 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. Also observed deep pan of cooked beef measured at 106'F in walk-in unit. Cooked beef was made less than 2 hours ago, per PIC. Cooked beef item improperly cooled was reheated to 165°F to restart cooling process using approved cooling procedures. Also reviewed with PIC ice baths shall be continuously topped up with ice to ensure cooling/coldholding temperatures are supported and maintained. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed pan of raw pork belly rolls stored directly above raw fajitas mix (raw vegetables) in walk-in unit at time of inspection. 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