Observed water temperature of the hand wash sink on the cook line to be 92 degrees F. All warm water supplied to the hand wash sinks shall be 100 degrees F.
Increase water temperature at cook line hand wash sink.

Observed liquid build up on bottom shelf of the beer unit nearest the window.
Clean and sanitize a liquid waste inside unit. Repair or replace unit to allow for proper disposal of liquid waste.

Observed liquid build up on bottom shelf of the beer unit in the bar area. Repair or replace unit to allow condensate waste to dispose through an approved manner.

Observed sponge at the front food prep sink where juices are prepared. Sponges are not approved to be used on any food contact surfaces. Remove sponge from the facility.

Repeat violation.
Soiled mop observed to be stored inside the mop bucket.
Mop shall be stored in manner that allows for proper drying.

Repeat violation.
Sponge observed at the 3 compartment sink.
Sponges are not approved to be used on food contact surfaces.
Remove sponges from the facility.

Repeat violation.

1) Observed at least 3 expired food handlers cards.
All employees shall have a valid food handlers card.
Correct within 30 days.

2) Facility has expired food manager's certification.
One employee shall be certified with a valid food managers certification.
Correct within 60 days.

Observed shelled raw eggs stored on the counter at room temperature. One of the employees stated that raw eggs are kept at room temperature during the breakfast time from 9-11 am.
All potentially hazardous food items shall be stored at 41 degrees F.
Eggs shall be stored in refrigeration or inside ice bath.
Corrected on site. Eggs were moved back into walk in unit.

Soiled mop was left inside the mop sink. Properly hang used mop to allow for proper drying.

1) Observed sponge at the bar 3 compartment sink. Sponges are not approved to be used on food contact surfaces.

2) Observed 0ppm chlorine sanitizer in the linen bucket. Sanitizer solution shall contain 100 ppm chlorine concentration.
Correct immediately.

Observed latex gloves near the food prep sink.
Latex gloves are not approved to be used in a food facility.
Remove the latex gloves from the food facility.
The following types of gloves are approved to use in a food facility:
-Nitrile
-Polyethylene
-Vinyl

Facility was observed drying chorizo in the back storage area. Processing chorizo is a specialized process that requires approval from CDFA.
Discontinue processing chorizo until approval has been granted by CDFA.

Chorizo was measured at 71 degrees F. EMployee stated that chorizo had been drying since the day before. Chorizo was discarded.

Observed employee food items near retail food items.
Employee food items shall be kept separate from all retail food items.

1) Observed following food items to be above 41 degrees F:
-Ceviche at 46 degrees in front cold holding unit
-Diced tomatoes at 43 degrees F in front cold holding unit.

All potentially hazardous food items shall be maintained at 41 degrees F or below.
Items moved to bottom portion of unit which is holding at 41 degrees F.

2) Observed ambient temperature of the walk in unit fluctuating between 41-46 degrees F. Ambient temperature for all refrigerator units shall be maintained at 41 degrees F or below at all times.
Manager adjusted the temperature for the walk in unit.

Observed piping at the 3 compartment floor sink to be descending into the floor sink. There shall be a 1 inch air gap between the piping and the floor sink.
Correct by creating 1 inch air gap between piping and floor sink at the 3 compartment sink.

Observed grime build up between the deep fryer and the open flame burner unit.
Clean and sanitize all cooking equipment.

Observed taco bowls stored directly next to cleaning solutions.
Food items shall be kept separate from all cleaning items and supplies.