7 Tequilas

Observed taquitos that had been prepared at approximately 10:30 am ranging from 60-80F after 4 hours of cooling.

Rapidly cool items from 135F to 70F in 2 hours and from 70F to below 41F in an additional 4 hours.

COS: Discarded

Observed slicer parts stored as clean with debris on it and observed container of salsa with mold on underside of lid. All equipment and utensils shall be clean to sight and touch.

COS: Slicer parts rewashed - salsa discarded.

Observed missing tiles in front of grill. Floors shall be durable and smooth/easily cleanable.

Observed queso and beans being improperly hot held between 123-129°F in warmer cabinet. Ambient temperature of warmer cabinet was 131°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. COS by discarding and increasing temperature of unit.

NOTE: PIC must ensure that TCS foods are reheated to at least 165°F prior to placement in warmer cabinet.

Observed dirty dishes stored as clean and clean dishes stored in dirty bins. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by taking all dirty dishes to warewash area for cleaning.

Observed mold in corners on bulk ice machine. Ice machine was cleaned yesterday but several areas were missed. Must clean within 72 hours.

Observed spider crawling in reach-in cooler door. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Must increase frequency of pest control and ensure kitchen is clean to deter pests.

Observed rusted shelving in back prep area (where food is cooled on ice baths). Must address and all equipment should be maintained in a state of good repair.

Observed substantial mold and debris build-up on food storage shelves and fans in walk-in. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed missing tiles with exposed concrete on floors in walk-in and in front of 3-compartment sink. Must repair.

Observed food stored not covered. Must cover the food. COS by covering with lids.

Observed plates not protected from environmental contamination. Must either store the plates upside down or wrap the top plate with a plastic wrap.

Observed improper vertical and horizontal separation of raw meats from raw meats and raw from ready to eat foods in the walk in cooler and the reach in freezer. Must arrange based on the final cooking temperatures in the walk in cooler and in the reach in freezer once taken out of the package, must arrange based on the final cooking temperatures. COS by rearranging.

Observed foods in one of the reach in cooler cold held above 41 degrees. One of the door is not closing properly. Must get the door fixed. COS by moving the foods to a different cooler.

Observed foods in one of the reach in cooler cold held above 41 degrees. One of the door is not closing properly. Must get the door fixed. COS by moving the foods to a different cooler.

Observed open /uncovered water cup in the main kitchen next to and above food contact surfaces. Observed personal drinks stored in the same area. Must always drink from closed cups . COS by discarding and moving the bottle to a designated area.

Observed missing floor tile in the bar area and in the walk in cooler. Must add grout to the kitchen floors.

Observed missing floor tile in the bar area and in the walk in cooler. Must add grout to the kitchen floors.

Observed missing floor tile in the bar area and in the walk in cooler. Must add grout to the kitchen floors.

Observed two pans of queso being improperly hot held between 115-120°F in warmer cabinet. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. COS by reheating. PIC must ensure that TCS foods are reheated to at least 165°F prior to placement in warmer cabinet.

Observed queso (~8 pans) not cooled to 70°F within two hours of reaching 135°F.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

Facility is using a cooling log however, employees are not practicing proper cooling methods (i.e., adequate ice baths and periodically stirring to release heat from center).

Observed uncovered drink stored directly on side of prep top unit in a manner that could have easily spilled into unit and contaminated food. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS by discarding drink.

Observed multiple in-use knives stored behind box of gloves and in direct contact with dirty wall. If knifes are going to be stored in this manner then they must be on a clean magnetic knife strip. COS by removing knives and sending to warewash area.

Observed various items cooling on ice baths with an insufficient amount of ice and water. Some parts of the pan were not even touching the ice. Also products capable of being stirred were not being periodically stirred to release heat from cente. 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; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by adding ice/water and stirring.

Observed dry goods such as ketchup, tea bags, tea filters, and more being improperly stored in an unprotected cabinet outside. The cabinet was open and there was visible debris inside of a tea filter. These items may not be stored outside in this manner. The only items that may be stored outside are items such as toilet paper, paper towels, cleaning chemicals, etc. COS by discarding contaminated items and moving the remainder inside.

Observed incorrect inspection report posted. Facility had 85/B posted from 10/30/22 however, the current score is a 73/C from 2/15/23. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS by posting correct score. Today's score must be posted.

Gaskets of reach-in cooler (below prep top) are in disrepair and doors do not properly shut. Also observed prep top lids in disrepair. All equipment must be in a state of good repair. Both must be fixed.