La Canasta

Inspector notes: Observed containers of cooked pork sausage, chorizo, and cooked potatoes cooling at 78-90 degrees Fahrenheit at ambient temperature. 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. Per person in charge (PIC), items were removed from hot holding to cool 30 minutes prior to inspection. PIC opted to reheat items and hold hot - inspector verified temperatures

Inspector notes: Observed significant food residue buildup on interior surfaces of all microwave ovens at cook line and salamander grill. Interior surfaces of cooking equipment shall be cleaned per the manufacturer's directions to be kept clean to sight and touch

Inspector notes: Observed numerous deep grooves and dark discoloration on cutting boards for prep-style refrigerators at cook line. Cutting surfaces such as cutting boards shall be maintained in good condition to be smooth and easy to clean. Please resurface or replace

Inspector notes: Observed an accumulation of food debris on the walls in the food prep area and trash located in laundry and dry storage rooms. Per PIC, they had just finished offloading merchandise and were in the process of clearing the area. 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 missing ceiling panels in the dry storage area next to the cash register, and walls with holes throughout the establishment rendering the areas neither smooth, nor easily cleanable. All floors, walls, and ceilings must be maintained in good repair, smooth, and easily cleanable. Repair physical facility prior to next routine inspection. *4th Consecutive Violation*

Inspector notes: Observed the following RTE/TCS foods prepared one day prior to inspection with no date-marking: Chorizo, shredded beef, 3-blend cheese, and refried beans. All items were being stored in 2-door display cooler directly outside the laundry area. Discussed date-marking requirements with PIC. 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 two deep containers of pooled eggs(64'F) being stored in 2-door display cooler outside the laundry room. PIC stated that they had prepared these pooled eggs the morning of inspection for a large breakfast burrito order that was placed. PIC stated that these containers were placed in the cooler about 3 hours prior to inspection. Discussed proper cooling methods with PIC. 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 being cooled in deep containers were transferred to shallow containers to allow for rapid cooling

Inspector notes: Observed missing ceiling panels in the dry storage area next to the cash register, and walls with holes throughout the establishment rendering the areas neither smooth, nor easily cleanable. All floors, walls, and ceilings must be maintained in good repair, smooth, and easily cleanable. Repair physical facility prior to next routine inspection. *3rd Consecutive Violation*

Inspector notes: Observed cooked chorizo prepared in-house at 105-110'F stored in a hot holding well along the cook line. PIC stated that the chorizo was cooked last night and removed from the walk-in prior to being placed in the hot holding well less than 1 hour prior to inspection. Chorizo was rapidly reheated on the flat top to 165'F at time of inspection. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding

Inspector notes: Observed knife currently in-use being stored in-between a prep table. Also observed large pitcher being stored directly within large plastic tub of salsa. 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. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed missing ceiling panels in the dry storage area next to the cash register, and walls with holes throughout the establishment rendering the areas neither smooth, nor easily cleanable. All floors, walls, and ceilings must be maintained in good repair, smooth, and easily cleanable. *2nd Consecutive Violation*