El Guero Birria De Chivo

Inspector notes: Observed employee food being stored inside 2-door floor refrigerator directly above TCS food products and RTE sauces. Discussed the importance of designating a shelf or container specifically for employee food, to be placed on a lower shelf so as to prevent any contamination of food meant for customers. Employee moved food to metal cambro and labeled the cambro "Employee Food" at time of inspection

Inspector notes: Observed large 5 gallon bucket being used to store beef stock and beef head fat placed directly on the floor in the main walk-in cooler. PIC moved food to proper storage area at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises

Inspector notes: Observed sliding door display cooler with frayed rubber lining along the doorway, making it difficult to open and close the doors at time of inspection. Also observed a leak inside two-door floor refrigerator in the meat prep area; which was being caught by a metal flat pan on the top shelf of the unit. Raw beef stored beneath the leak showed no signs of water seepage, however, PIC opted to move the meat products out from underneath the area. Discussed the importance of maintaining all equipment in good repair with PIC. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection

Inspector notes: Observed no certified food protection manager on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM prior to next routine inspection

Inspector notes: Observed 500 ppm Quat in sanitizer buckets located in beneath the service window. Quaternary ammonium sanitizer levels must be between 150-400 ppm, or manufacturer's recommendation. Discussed the importance of proper sanitizer levels with the PIC. Sanitizer was diluted by PIC to approved levels at time of inspection

Inspector notes: Observed 3 large, deep plastic buckets of goat stock (85-91'F) covered tightly with lids in a standing refrigerator across from the walk-in. Per PIC, all items were cooked 1 hours prior to inspection. The goat stock was transferred to unlidded shallow pots and placed in the walk-in to rapidly cool at the time of inspection. Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. 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 no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection