The Montecito

Inspector notes: Beef barbacoa observed with an internal temperature range 105-116*F while being hot held inside the hot box near ovens. The ambient temperature of the hot box was 118*F according to the built-in thermometer. An employee stated that the beef barbacoa was relocated from oven to hot box roughly 30minutes prior to inspection time, and the hot box was turned on 5-10minutes before inspector checked the temperature of the barbacoa. The beef barbacoa was reheated to 165*F at time of inspection, and the ambient temperature of the hot box was later observed at 150*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

Inspector notes: No handwashing soap at the handwashing sink located at servers station/bar area. Hand soap/cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Please keep all hand washing sinks stocked with soap and paper towels at all time. PIC supplied the sink with soap at time of inspection

Inspector notes: Observed salmon being thawed in reduced oxygen packaging inside the reach-in cooler at the cook line. PIC removed the salmon from packaging and into pans to thaw. Discussed proper thawing

Inspector notes: Cooked pasta observed with internal temperature of 110*F while being hot held inside the hot box near cook line. PIC had staff member take the pasta to the steamer to be reheated up to 165*F then brought back to the hot holding unit

Inspector notes: Observed an unlabeled spray bottle with a chemical solution inside near the dish room. PIC stated that it was degreaser. PIC labeled the bottle at time of inspection. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material

Inspector notes: Observed salmon being thawed in reduced oxygen packaging inside the walk-in cooler and also observed the same thing inside refrigerated drawers at the cook line. PIC removed the salmon from packaging and into pans to thaw. Discussed proper thawing

Inspector notes: Containers of tuna salad observed cooling in walk-in cooler with lids tightly sealed. PIC vented the containers to facilitate rapid cooling

Inspector notes: Portable handwashing sink was not operational at time of inspection. Person In Charge (PIC) stated that the pump broke a day prior to this inspection and they showed proof of an online order for a new pump. The new pump is to arrive 3-4 days after this inspection according to the order invoice. There was no means of washing hands at time of inspection. Advised PIC to convert one of the Cambro's into a temporary hand washing water tank draining into the basin of the portable hand washing sink. Picture of the set-up is attached in files. Advised PIC to ensure that the water inside the Cambro is kept warm. An adequate flow of warm water (100-108*F) is required at all handwashing sinks/stations. All hand washing sink must be supplied with soap and paper towels at all time. Inadequate water flow and temperatures, hand soap, and paper towels may lead to poor handwashing practices. Please repair the handwashing sink prior to the re-inspection date of 7/09/2025. If repaired before the re-inspection date, please email a picture of the sink in operation and include water temperature reading