El Cabron Kitchen And Cantina

Official wording

Proper cooling methods

Inspector’s notes

Beef birria in the walk in cooler was measured between 45-53F. Per staff, they placed it into the walk in cooler yesterday when self-closing and weren't able to ensure proper cooling procedures for it. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Birria was discarded.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Repeat Violation: Small flies were present in the facility. [CA] Keep the facility free of animals, pests, and vermin.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Facility lacks drain plugs for the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Repeat Violation: The dishwasher in the bar measured at 0 ppm. No active ware washing was occurring. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Dishes to be sanitized at the kitchen dishwasher.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

The bar has an accumulation of debris under the wells and sinks. [CA] Keep the floor of the bar and kitchen clean and in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

The exhaust hood was not functioning and resulting in uncomfortbale work conditions for employees. The ambient temperature of the kitchen was measured between 100-102F along the cookline. [CA] Mechanical exhaust ventilation shall be on while cooking is taking place to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. [SA] Facility decided to self-close.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

1. The left handwash station in the kitchen was obstructed and has the paper towel dispenser in disrepair. 2. The right handwash station in the kitchen has the paper towel dispenser in disrepair. [CA] Maintain handwash stations in good repair and provide an operable handwash station. [SA] A roll of paper towels was available.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food in good condition, safe, unadulterated

Inspector’s notes

1. Several of the alcohol bottles had small flies in them. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Items were discarded. 2. The ice machine had yellow biological growth on the interior upper panel that was dripping into the ice bin. [CA] Ensure to maintain food contact surfaces of clean and sanitized. [COS] Ice was discarded and machine was cleaned.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

1. The handwash sink near the prep sink lacked paper towels. Note: there is another handwash sink near the cookline. 2. The bar lacked paper towels at the only handwash sink. 3. Three of the 4 restrooms had the paper towel roll placed outside of the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] All handwash stations were stocked properly.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food storage: food storage containers identified

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

The dishwasher in the kitchen and the dishwasher in the bar both measured at 0 ppm. No active ware washing was occurring. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Three compartment sink was set up to sanitize dishes in the meantime.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Small flies were observed in the bar and the hallway area with the janitorial sink. [CA] Ensure to maintain the facility free of animals, pests, and vermin.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

1. In the bar area, at the only hand wash sink, there was no soap in the soap dispenser. The soap dispenser broke as staff was filling it with soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Repair or replace the soap dispenser. [SA] Staff will wash their hands at the hand wash sink in the back of house next to the cook line. 2. In the back of house area, at the hand wash sink next to the prep sink, there is no paper towel dispenser or paper towels available. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Staff will wash their hands at the hand wash sink in the back of house next to the cook line. 3. In the back of house area, at the hand sink next to the cook line, there is no guard to prevent possible splash contamination of wastewater into foods being cooked or reheated on the stock pot burner. [CA] Provide a guard spanning the full length of the drainboard of the handwash sink to prevent possible contamination.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

1. Facility is using a flat grill outside of the exhaust hood to cook tortillas. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. 2. In the kitchen area, there is a large stock pot burner that is not within 6 inches of the exhaust hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

In the bar area, at the undercounter dish washer, chlorine was measured at 0 PPM while actively washing dishes. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Staff will wash, rinse, and sanitize all dishes either manually or with the use of the upright dishwasher in the back of house.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Consumer advisory for raw or undercooked foods

Inspector’s notes

Facility lacks a consumer advisory for the raw or undercooked items on the menu (ceviche, aguachiles, steak). [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

In the back of house, at the hand wash sink next to the prep sink, turning on the cold water also turns on the cold water at the prep sink and vice versa. [CA] Repair plumbing fixture and maintain in clean and good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Hot and cold water available

Inspector’s notes

In the back of house area, at the hand sink next to the prep sink, the hot water does not turn on. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Facility is storing open foods in the hallway that connects to a different facility. Per change of ownership inspection, only non - Potentially Hazardous Foods in their original packaging may be stored in the hallway. Note: Facility is an empty ware house. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Failure to comply may result in permit condition revoked.

In plain English

An issue that does not fit the common categories. Check the official wording for details.