Cocina Chiwas

Inspector notes: Observed employee use bare hands to add garnish to beverage at bar at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by employee at time of inspection. Discussed utilizing tongs or gloves to add garnishes to beverages

Inspector notes: Observed the following ready to eat (RTE)/TCS foods with the following preparation dates: housemade Caesar dressing made with heavy cream (10/29), salsa de chivo made with tomatoes (10/18), and cremosa sauce made with cooked jalapeno in oil (10/28). 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection

Inspector notes: Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. Observed establishment open and operating. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed the following ready to eat (RTE)/TCS foods with the following preparation dates: cooked chorizo (7/29), salsa iberico made with cream cheese (7/29), cooked iberico pork (7/29), cremosa sauce made with cooked jalapeno in oil (7/29), housemade caesar dressing made with heavy cream (7/30), salsa de chivo made with tomatoes (7/29). 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection

Inspector notes: Observed dish machine with active warewashing test at 10ppm of chlorine sanitizer. Person-in-charge (PIC) primed machine, but machine was still testing at 10ppm chlorine sanitizer. Person-in-charge (PIC) relocated all food-contact surfaces to three-compartment sink with a quaternary ammonia concentration of 200ppm to be washed, rinsed, and sanitized at the time of inspection. PIC also called technician to service dish machine at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels

Inspector notes: Observed right cold holding make table on cookline with a minimum ambient air temperature at 46.7*F halfway through inspection when min/max thermometer was placed in unit. At start of inspection, TCS foods in unit were holding at 43*F, but increased to 47*F-49*F by end of inspection. PIC relocated TCS foods to walk-in refrigerator and alternative functioning refrigeration to cool to 41*F at time of inspection. PIC placed lid on top of make table and adjusted unit to a cooler setting. Unit had a final ambient air temperature of 38.6*F at end of inspection. Lower section of unit was holding cooked chicken that was actively cooling at 60*F at beginning of inspection, but relocated chicken to walk-in refrigerator. Discussed with PIC that make tables are not designed to cool foods down, and instead are designed to maintain them at their temperature. Also discussed with PIC that placing hot foods inside make tables can cause the ambient air temperature of the unit to increase, thus increasing the internal temperature of the food and may cause the unit to not function properly. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below

Inspector notes: Observed small leak from hand sink basin behind bar when the hand sink basin is filled with water. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed Shellstock tags for depleted Riptide Oysters, Savage Blond, and Chebooktook oysters with no date of last sold listed on the tag; person in charge indicated these oysters were all sold in the last 90 days. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Establishment must ensure that all Shellstock sold from 3/19/25 and on must have the date of last sold printed on the tag when they are sold or discarded

Inspector notes: Observed small leak from hand sink basin behind bar when the hand sink basin is filled with water. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed cooked beans in a 5-gallon plastic container with an internal temperature of 102*F. The PIC indicated it finished cooling around 4 hours before inspection. Also observed baked potatoes in a 6-inch metal pan in the bottom portion of a refrigerated prep unit on the line with an internal temperature of 80*F. The PIC indicated that the baked potatoes finished cooling around 1 pm (~4 hours before inspection). Cooked time/temperature controlled for safety (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. All TCS foods improperly cooled were discarded by PIC at time of inspection

Inspector notes: Observed the following ready to eat (RTE)/TCS foods with the following preparation dates: cooked polenta (12/4), salsa cremosa (12/4), salsa roja (12/4), cooked birria (12/3), mole (12/4), cooked white bean (12/3). 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection

Inspector notes: Observed cooked poblano salsa with an internal temperature of 53*F in an 8 inch covered plastic container. PIC indicated it was made 3.5 hours before inspection. 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. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods were placed in ice baths in the walk-in refrigerator and stirred periodically

Inspector notes: Observed a shaker strainer and spoon in hand sink. Discussed with person in charge hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Person in charge (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing

Inspector notes: Observed containers of foods throughout the walk-in refrigerator not actively cooling without any lids/covers on them. Establishment must cover foods that are not actively cooling to prevent environmental contaminants from invading the foods. Establishment must cover non-cooling foods by next routine inspection

Inspector notes: Observed metal racks in the walk-in refrigerator with blue, white fuzzy organic materials on them and food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues