Health Report #107602

Establishment Name: Los Amigos
Report Date: 08/18/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Hot and cold holding Cold food item(s) prep area prep unit(s) Stored above 41 degrees F N/A
Critical Frequency Before Use After Cle Clean utensil(s) and food-contact surface(s) Dishwashing machine Not sanitized The dishwashing machine is not dispensing (50) parts per million (ppm), chlorine sanitizer as is required for sanitization of utensils. I directed the manager, to contact their dish machine service company, during the inspection, which he did. Management must ensure that dishes and utensils are being sanitized. This means that the chlorine based sanitizer level must be frequently checked, at the end of the dish machine cycle. The manager and staff were unable to locate chlorine test strips, at the time of inspection. A follow-up inspection will be conducted to ensure that this critical violation is corrected.
Critical Hot and cold holding Cold food item(s) prep area prep unit(s) Stored above 41 degrees F I found sour cream and guacamole at 55 degrees f. Stored in the top holding pans of a prep unit. As discussed at the time of inspection, potentially hazardous food (phf) must be held cold at a temperature of 41 degrees f. Or below at all times. Management and staff must frequently check cold and hot holding temperatures. Metal stem thermometers must be used. Prolonged holding of phf at improper temperatures will lead to food borne illness. All phf's stored in this unit were discarded at the time of inspection. The manager was instructed not to use this unit, until it is repaired and is capable of maintaining a temperature of 41 degrees f. A follow-up inspection, will be conducted to ensure that this critical violation is corrected.
Critical Separation, Packaging, & Segre Raw animal food(s) walk in cooler storage shelves Stored over/next to Ready-to-eat food(s) I found containers of cooked rice and refried beans stored on the same shelf as raw hamburger and chicken. As discussed at the time of inspection, raw beef, pork, chicken and fish must never be stored next to or below cooked food. This is to prevent cross contamination from the raw to cooked food. Raw foods contain harmful bacteria which cause illness. Corrected at the time of inspection. The cooked rice and beans were relocated away from the raw hamburger and chicken
Critical Cooling Cooked food(s) cooled walk in cooler From 70 degrees f to 41 degrees F for more than 4 hours I found two pans of cooked rice at a temperature of 55 degrees f. In the walk-in. They were made yesterday. As we discussed at the time of inspection, potentially hazardous food (phf) must be rapidly cooled with the timeframes listed above. This rice was made yesterday and is still at an improper temperature. This is completely unsafe and could make someone ill. The management and staff must take responsibility to ensure that phf food is cooled down to a safe temperature, within acceptable time limits. Metal stem thermometers must be used to check food temperatures during the cooling process. The critical violation has been corrected. The rice was discarded.
Normal Food storage Food item(s) in storage throughout entire facility Exposed to dust, splash, or other contaminates Not covered I found that numerous containers of food are stored uncovered. Food must be stored covered to prevent possible contamination.
Normal Maintaining Refuse Areas/Enclo Refuse storage area(s)/enclosures dumpster area With accumulation of debris The dumpster enclosure is not being maintained. There is a significant amount of standing water in the area. Additionally there is garbage on the ground in the enclosure. These conditions can attract pests to the area. The dumpster area needs immediate cleaning.
Normal Food storage Food item(s) in storage prep area dry food store room Stored on floor or less than 6 inches above floor I observed large bags of rice and numerous other food containers stored on the floor. The manager said that these were delivered yesterday. Foods must never be stored on the floor, where they are subject to contamination. Food must be promptly stored at least six inches off the floor.
Normal Temperature Measuring Devices Thermometer(s) wait station refrigerator Not provided Provide a refrigerator thermometer in the unit, at the wait station
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors prep area Not clean The kitchen floor is not clean. There is a large amount of food debris and other items on the floor. A high level of cleanliness must be maintained in the restaurant. The floors must be routinely swept and mopped.