Ojos Locos Sports Cantina

Inspector notes: Observed a pan of 20+ red peppers with an organic black and gray growth covering sections throughout. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection (see embargo)

Inspector notes: Observed an opened bottle of beer stored directly in ice intended for service in customer drinks. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. PIC discarded the beer and ice at the time of inspection

Inspector notes: Observed cooling red salsa in a 20L plastic container with internal temperatures observed between 44-51*F when measured with a probe thermometer. Per timestamp, the salsa was prepared on 9/10 at 2:45pm (observed at 2:40pm). 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. All TCS foods improperly cooled were discarded by PIC at time of inspection (see embargo)

Inspector notes: Observed multiple live roaches in the dish pit. 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 by re-inspection

Inspector notes: Observed an employee preparing corn tortillas with acrylic nails that had punctured the poly gloves they were utilizing. Advised PIC that gloves must be effective in providing an effective barrier to protect food. The employee changed gloves to a larger vinyl glove that was more effective in resisting puncturing

Inspector notes: Observed 2 aerosol cans of roach and ant pesticide and multiple roach foggers in the back storage chemical rack. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection

Inspector notes: Establishment is not maintaining consistent logs for cooling. Establishment observed not to be logging the time when ROP bagged and chilled foods reach 41*F. Observed the cook temp and bagging time temp but no time and temp records for 2 hours, 4 hours or 6 hour times. Advised PIC the establishment is required to maintain all logs for cooling (as well as cold holding, reheating, temperature probe). Advised PIC the last bag of each ROP bagged and chilled foods must be clearly marked so the food can be monitored with the log. Records must be maintained onsite for at least 180 days. All procedures in approved variance/HACCP plan must be conformed to at all times. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan

Inspector notes: Observed cooling lettuce 6-8" deep in a covered plastic container with ice on top. Observed the lettuce measuring 62*F internally. Per tag, the lettuce was prepared approximately 2 hours prior. All TCS foods cooling were uncovered to allow for rapid cooling. 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. PIC added additional ice that was mixed in to allow for rapid cooling

Inspector notes: Observed the outdoor trash receptacles with the lid stored open. Discussed the requirement that outdoor trash areas should be covered with tightly fitting lids or doors to help eliminate pest harborage conditions. The PIC had the lids closed at the time of inspection