Cancun Mexican Restaurant

Observed buildup of pink slime and black debris on baffle of ice maker. Observed debris build up on nozzle of frozen margherita machine. CA: PIC Shall burn all ice and deep clean machine.

Observed drink cup in rice bin being used as scoop. Observed scoop handle in rice bin to be touching rice and not stored handle up. Observed scoop in beans bin to not be stored handle up and touching product. CA: PIC removed all scoops and replaced with clean scoops properly stored.

Observed no sanitizer (chlorine) test strips in the facility at time of inspection. CA: PIC shall purchase new chlorine test strips based on sanitizer being used. RCA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided

Observed no trash cans with lids in any bathroom. CA: PIC shall replace trash cans with lids.

Observed peeling paint on walls and doors throughout the main kitchen. Observed damaged ceiling tiles in the main kitchen area. CA: All floors, walls and Ceilings shall be in good repair.

Observed speed rack within walk-in cooler storing foods without proper separation of RTE and raw meats (raw beef next to cheese, raw fish next to butter, raw beef above raw fish, raw beef and fish above RTE food such as cheese, jalapenos, tamales, butter). In walk-in cooler, observed raw ground beef next to whole cuts of beef. Observed raw chicken next to raw whole cut of pork. COS: PIC rearranged cooler to provide proper separation.

Observed food items within ice bath not properly maintaining safe temperatures of 41F or below. Observed walk-in cooler not capable of maintaining safe temperatures of 41F or below. COS: PIC indicated all but one item within the ice baths were prepared and marinated this morning. All items that were prepared today were placed in a proper ice bath with ice surrounding all sides of the container for rapid cooling and storage. PIC discarded chicken prepared yesterday. PIC discarded all TCS foods not prepared today (milk, cheese, chicken, whole cuts of beef, eggs). RCA: PIC contact maintenence to repair walk-in cooler. Employees throughout inspection were going into the unit. With the amount of preparation that occurs daily and constant use of the walk-in for service, it is believed that the unit is not able to maintain proper temperatures due to overuse. It is recommended to move product frequently used for service to reach-in cool on main cook line or obtain an additional cooler. It is the responsiblity of the PIC to maintain proper holding temperatures at all times of service.

Observed peeling paint on walls and doors throughout kitchen and in back restroom. RCA: All floors, walls and ceilings shall remain in good repair.

Observed wooden planks being used within triple sink to assist with manual warewashing. RCA: 511-6-1.05(1)(g) - Wood, Use Limitation (C) Wood shall not be present in a kitchen where it is exposed to moisture and splashing. Replace wood with plastic or metal to be sanitized regularly.

Observed refried beans and beef stored in walk-in cooler holding temperatures of 49F and 44F respectively. CA: Items had been cooked the night prior and stored in cooler for cooling. PIC discarded both items. All other food within cooler was raw or prepped the same day.

Observed refried beans and beef stored in walk-in cooler holding temperatures of 49F and 44F respectively. CA: Items had been cooked the night prior and stored in cooler for cooling. PIC discarded both items. All other food within cooler was raw or prepped the same day.

Observed raw chicken next to lettuce. Observed tortillas in between raw shelled eggs and raw pork. Observed raw fish stored between raw pork and steak. RCA: Educated PIC on proper separation and worked on additional ideas to provide adequate separation.

Observed several TCS food items (steak, cooked vegetables, butter, beans and chicken) held above 41F. CA: PIC indicated that the walk-in cooler was not cold upon beginning of shift. It was serviced prior to inspection and is actively cooling. All TCS products held longer than 6 hours within cooler have been discarded.

Observed beef in ice bath near steam well to be held at 45F. Ice had melted in bath and was only cooling half of the food product. CA: PIC drained water and added more ice to rapidly cool, still in SAFE zone.

Observed cheese dip stored in containers atop oven for two hours and not held at 135F and not actively cooling. CA: Two containers of cheese dip had cooled within the two hours to 70F, these were placed in an ice bath to be placed in the walk-in. Two containers will utilize TPHC and be discarded at the four hour mark (2:00pm).

Observed cheese dip in crock to be held at 125F. PIC indicated that the crock had just been turned off to prevent it from burning. CA: PIC brought the dip back to 165F and will monitor with a thermometers to maintain it at 135F without burning the food product.

Observed rice sitting on counter being held at 125F. CA: PIC indicated that the rice would be used after the current tray in the steam warmer was empty. PIC reheated the rice to 165F.

Observed hot water handle to be broken on handsink near dish pit. CA: PIC called plumber and sink was operable by the end of inspection.

Observed three bowls and ice in handsink two separated times after educating staff. CA: PIC removed bowls and educated staff each time on proper use of hand washing sink.

Observed no date marking on any foods within coolers. PIC stated that the labels have not been delivered. CA: Facility shall utilize paper and tape until labels arrive. All food held longer than 24 hours shall be labeled with the common and and date marked.

Observed hot water to be turned off in prep sink and handwashing sink within main kitchen. PIC indicated it was due to the hand sink knob being broken and the prep sink was leaking. CA: A plumber was called and resolved the issues before the inspection ended. RCA: 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf

Observed pans, bowls and plates stored throughout the facility without protection from overhead contamination. RCA: Invert or cover top dish to protect. Discussed with PIC on installing an additional shelf to provide the overhead protection.

Observed to-go pans/bowls stored upright without any overhead protection. CA: PIC inverted the dishes.

Observed aluminum foil liner within reach-in coolers in bar. RCA: Aluminum foil shall be removed and replaced with commercial grade shelf liner if desired.

Observed wooden planks being used within triple sink to assist with manual warewashing. RCA: 511-6-1.05(1)(g) - Wood, Use Limitation (C) Wood shall not be present in a kitchen where it is exposed to moisture and splashing. Replace wood with plastic or metal to be sanitized regularly.

Observed cup stored within bulk rice container. Observed scoop stored within bulk rice container with handle touching product. CA: PIC removed the cup and rearranged the scoop.