Loco's Grill and Pub

Obsered opened milk in server reach-in cooler and raw make table with no date mark. CA: Ready-to-eat (RTE) time/temperature control for safety (TCS) foods must be labeled to indicate discard date of 7 days when opened or prepped. Verified open date with person in charge (PIC) and both milks labeled. COS.

Chip scoop store on top of warmer, not protected from contamination. Scoop moved to be sanitized, new scoop placed in container to protect it. COS.

Observed wet cloths stored on side of wet cloth bucket, not fully submerged in sanitizing solutions as required. COS - Cloths placed in bucket.

Epoxy chipped at floor drains in multiple locations throughout kitchen.

Dust build-up on multiple air vents over storage area and right side of line.

Grease buildup on ceiling and wall to right of vent hood.

Employee jacket stored on shelf over prep table. COS - Jacket relocated to locker.

Observed servers making salads and plating mac and cheese with no hair restraints as required as food employees.

Observed wet cloths stored on prep table shelf in prep room, not in bucket as required between uses.

Water buildup in bottom of main bar cooler, causing rusting of surface.

Observed queso in counter well #1 not being hot held at 135F or above - 118F. CA: All time/temperature control for safety (TCS) foods must be hot held at 135F or above. Only item in wells. Queso discarded - COS. Counter well marked as out of order and will not be used until in working order.

Observed wings on prep table at left cook line using time as a public health control (TPHC) without label to show discard time. CA: All food items using TPHC must be clearly labeled with a discard time of 4 hours from time item is removed from temperature control. COS - discarded and relabeled.

Observed 2 food employees in back prep area of kitchen with no hair restraint.

Salmon observed in walk-in cooler and one reach-in cooler (RIC) thawed and still in vacuum packaging. Vacuum packaging must be removed from it vacuum packing prior to thawing. Salmon removed form vacuum packs.

Boxes of fries stored on floor in walk-in freezer, not at least 6 inches off floor.

Food prep employees observed with no hair restraint.

Food prep employees observed with no hair restraint.

Wet cloth stored on prep table on line, not in buckets between uses as required.

Buildup of mold in bulk ice machine. Corrective action (CA): Have machine cleaned more frequently and thoroughly to prevent buildup.

Macaroni cooling in walk-in cooler in tightly, sealed containers. Macaroni was unsealed and moved to walk-in freezer to meet stage 1 cooling. Macaroni met stage 1 cooling.

Deep grout lines along main cook lines - holds water and debris.

Box of fries stored on floor in walk-in freezer, not at least 6 in. off floor.

Observed food employee with no hair restraint.

Ice buildup on back wall of line reach-in freezer.

Multiple clear bins on clean dish shelf with broken and cracked rims. Remove from use and replace.

Deep grout lines along main cook line - holds water and debris.

Grease buildup on ceiling tiles on both sides of hood vent.

Employee bag stored next to food boxes and over can storage in side storage area.