Chico Malo

Inspector notes: Observed cooked pork shanks measuring 48-55F in walk in cooler. PIC reported they were cooked last night and had been cooling in walk in overnight. 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

Inspector notes: Observed chemical spray bottles containing a pink liquid without any identifying labels on them stored in bar area of the establishment. PIC identified chemical as quat sanitizer and placed a label on the spray bottle. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical and storing chemicals in a designated area of the establishment

Inspector notes: Observed around 10 flies located in the bar, kitchen and dishwashing area at the time of inspection. Also observed front door of establishment open allowing for flies to enter consistently. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist. PIC closed the front door at the time of inspection

Inspector notes: Observed in-house chipotle fondue (with cheese and milk, 06/03), in-house pastor sauce (cooked chilli, pineapple juice, 06/01), cooked mashed potatoes (06/02) stored past 7 days from preparation in walk-in unit. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: Observed deep covered pans of guacamole (with tomatoes) measured 46-48'F in walk-in unit. Observed a layer of saran wrap covered between food and container lid, resulting in an extra layer of trapped heat. PIC stated food items were prepped at ambient temperature the day prior and have been cooling in walk-in unit since for longer than 4 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Avoid covering cooling items to maintain proper air flow and prevent trapping heat. Provided guidance documents on cooling and proper cooling methods via email

Inspector notes: Observed standing water on flooring due to leakage and ice overflow from ice machine located in food contact surfaces storage area. PIC stated a work order has been placed to be addressed today. PIC mopped flooring clean of water at time of inspection. Informed PIC to regularly mop flooring to avoid standing water until unit has been repaired. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed ice scoops with handle in contact with ice in ice bins located at the bar. Observed scoops with no handle in condiments bin located in dry storage. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Ensure scooping equipment are equipped with handles to prevent contamination from the hands. All in-use utensils were properly stored at time of inspection. Purchase scoops with handles for condiment bins prior to next routine inspection

Inspector notes: Observed cloth linen in direct contact with cut lettuce in the prep cooler drawer across from the stove in cooking area. Please ensure that any linens/napkins are kept away from direct contact with food to avoid any possible cross contamination. PIC removed the linen napkin at time of inspection