LOS BRAVOS MEXICAN RESTAURANT

6 findings recorded on Aug 11, 2026. 2 marked corrected on site.

1. Repeat violationItem 4-2B ↗

   Food-contact surfaces: cleaned & sanitized

   Observed several food contact surfaces unclean to sight and touch (dry storage scoops, ice machine door, can opener blade, vegetable chopper rubber, magnetic knife holder) CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. CORRECT BY: Washing, rinsing, and sanitizing all food contact surfaces.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed several food contact surfaces unclean to sight and touch (dry storage scoops, ice machine door, can opener blade, vegetable chopper rubber, magnetic knife holder) CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. CORRECT BY: Washing, rinsing, and sanitizing all food contact surfaces. Food contact surfaces should be clean to sight and touch at all times when not in use. Evidence of correction can be emailed to inspector no later than 8/11/2026. Email is listed below. Repeat Violation. Correct By: 08/11/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Aug 11, 2026

2. Violation recordedItem 11A ↗

   Proper cooling methods used: adequate equipment for temperature control

   Observed a batch of salsa being prepped at the start of inspection (11AM). Salsa ingredients were blended together and placed into large plastic containers before being placed in the walk-in cooler to cool at 12:15.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Observed a batch of salsa being prepped at the start of inspection (11AM). Salsa ingredients were blended together and placed into large plastic containers before being placed in the walk-in cooler to cool at 12:15. Temperature of salsa before being placed in the walk-in cooler was 78F. Temperature of salsa was 74F at 1:50. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC placed salsa into large metal pans and placed pans in an ice bath to cool effectively. Informed pic that more effective methods must be used to cool salsa effectively from room temperature to 41F in 4 hours. Corrected On-Site. New Violation.

   Official report · Item 11A ↗

   Marked corrected on site

3. Violation recordedItem 14B ↗

   Utensils, equipment and linens: properly stored, dried, handled

   Observed several dishes stored clean still wet and stacked on top of one another or not inverted. CA: Clean equipment and utensils shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted.

   Inspector’s full note

   Inspection item: Utensils, equipment and linens: properly stored, dried, handled

   Code 511-6-1.05(10)(e)1,2,4

   Observed several dishes stored clean still wet and stacked on top of one another or not inverted. CA: Clean equipment and utensils shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. CORRECT BY: Washing, rinsing, and sanitizing dishes that have been stacked wet. Educate employees that dishes must be allowed to fully air dry before stacking. Make space on shelving units for equipment to be stacked inverted to air dry fully. New Violation.

   Official report · Item 14B ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.