LOS ABUELOS MEXICAN GRILL

OBSERVED COOK, WITH GLOVES ON, MOVE TRASH CAN AND TOUCH CLEAN EQUIPMENT, GRAB FOOD IN A BAG FROM COOLER DRAWER AND FILL SMALL BOWL OF SEASONING FOR GRILL PREP WITHOUT REMOVING GLOVES AND WASHING HANDS

C/A:Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

COS: PIC INSTRUCTED COOK TO DISCARD FOOD AND SEASONINGS, REMOVE GLOVES AND WASH HANDS

OBSERVED THE DISPENSING NOZZLE OF MARGARITA MACHINES IN BAR WITH BLACK BUILD UP. OBSERVED PITCHERS IN BAR READY FOR USE STICKY TO SIGHT AND TOUCH (INSIDE AND OUTSIDE).

C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

PITCHERS TAKEN DOWN TO BE CLEANED AND SANITIZED; FACILITY HAS 72 HRS TO CLEAN DISPENSING NOZZLES

Observed TCS foods not cooling at the proper rate from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours.

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

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

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

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less.

COS:Food discarded

Observed tamales uncovered and unprotected from contamination in the walk-in freezer. Observed beans uncovered and unprotected from contamination in the walk-in cooler. Observed tortilla chips and taco salad bowls stored uncovered and unprotected on bottom shelf of prep table/steam table in main kitchen.

CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination

COS: PIC covered food

Observed multiple employees in main kitchen wiping soiled hands with dry towels and using the towels to serve food to public. Soiled towels were coming in direct contact with food; causing possible contamination.

CA: Food shall be protected from contamination that may result from environmental factors

COS: PIC informed employees to replace towels and to not wipe hands on the towels to serve customers.

Quat test strips were not provided for testing quat sanitizers in wiping cloth buckets.

CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided

Observed Guacamole held at 44 degrees in prep top cooler in kitchen. Observed lettuce held at 58 degrees in prep top cooler in kitchen. Observed beef held at 59 degrees in walk in cooler in Kitchen. C/A: All TCS food must be held at 41 degrees or colder. COS: Guacamole, lettuce were discarded at time of inspection and beef was out for less than two hours and returned to walk in cooler to cool down to 41 degrees or colder. Checked beef after an hour at 3:55 and the internal temperature was 45deg F

Sanitizer test strips were not provided for testing of chlorine levels at dishmachine. Quat test strips were not provided testing quat sanitizers inwiping cloth buckets and at 3-compartment sink. C/A: Provide QT and Chlorine testing strips to measure concentration of sanitizing solution.

Provide photo proof of test strips with invoice in email within 10 calendar days. Samantha.thibodaux@dph.ga.gov

Sanitizer test strips were not provided for testing of chlorine levels at dishmachine. Quat test strips were not provided testing quat sanitizers inwiping cloth buckets and at 3-compartment sink. C/A: Provide QT and Chlorine testing strips to measure concentration of sanitizing solution.