BORDER MEXICAN RESTAURANT, THE

Observed manager/owner has a key drop policy and unable to provide the agreement. Furthermore, upon inspection the delivery invoices the driver failed to take and write down any temperatures C/A Monitoring of Receiving during Non-Operating Hours. Employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf MANAGER HAS 10 DAYS TO PROVIDE THE KEY DROP AGREEMENT TO EHS

Manager/Owner was unable to provide the 9 food allergies they have to be on the lookout for. C/A Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction COS EHS LEFT FLYERS AND ASKED THE MANAGER TO CONDUCT TRAINING WITH EVERYONE IN THE KITCHEN

Observed a bowl of chips and taco shells stored uncovered under the air conditioning vent (main kitchen area above the hot holding area) C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food 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 the food

Observed heavy mold accumulation on the self serve soda machine located across from the bar area. C/A Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS MANAGER REMOVED ALL THE NOZZLES AND HAD THE EMPLOYEE CLEAN THEM UP

Observed heavy accumulation of grease to a drip on hoods above stove top (main kitchen). C/A Ensure that all equipment food-contact surfaces and utensils are clean to sight and touch MANAGER HAS 10 DAYS TO CLEAN THE HOOD AND SEND PICTURES TO THE EHS BY 4/22/2025

Observed the ice bin with accumulation of mold like on the dispensing chute. C/A Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

C/A FACILITY HAS 72 HOURS TO CLEAN THE ICE BIN AND SEND PICTURES TO EHS

Observed several buckets through the kitchen area with newly prepped cheese dip that were not adequate to achieve the rapid cooling necessary c/A 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

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 MANAGER MOVED THE DIP INTO SHALLOWER CONTAINERS TO COOL IN THE 2 HOUR TIME

Observed wiping cloths stored in a bleach concentration of over 200ppm. C/A . Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); Bleach between 50ppm-100ppm

Observed container of raw chicken cutlets stored directly on top of beer keg (walk-in cooler, main kitchen). Observed box of raw chicken cutlets sitting directly on top of box of raw ground beef (walk-in cooler, main kitchen). C/A: Ensure to store food items according to their minimum cook temperature. COS: PIC rearranged food items to according minimum cook temperature.

Observed container of shredded lettuce stored uncovered in walk-in cooler (main kitchen). Observed containers of raw shrimp, raw beef, and raw chicken stored uncovered in reach-in cooler (main kitchen). C/A: Items must be stored covered to prevent contamination unless food items are during the cooling period. COS: Covered.

Observed heavy accumulation of grease to a drip on hoods above stove top (main kitchen). Observed large amount of black colored mold inside drink machine nozzles (bar). C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC washed, rinsed, and sanitized soda nozzles. Facility shall clean hoods within 10 calendar days.

Observed several ceiling tiles through-out main kitchen have accumulation of grease dust, and peeling paint. C/A: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Correct within 10 calendar days.