Hacienda Mexican Restaurant

Observed employee switching tasks and preparing food without proper handwashing. Employee used towel in cleaning solution to clean prep with gloves on and them prepared food. Employee rinsed hands in faucet in mop area when instructed to wash hands. COS: Employee properly washed hands and food was discarded and remade. CA: Ensure proper hand-washing procedures.

Observed several food items in top of prep cooler and the bottom being cold held above 41 degrees F ranging from 43 degrees F - 50 degrees F which included items moved to cooler at 9am this morning and before. COS: Items moved to ice baths. CA: Ensure proper cold holding of 41 degrees F and below and don't use prep cooler until properly working.

Observed PIC not completely showing duties of PIC by ensuring kitchen is run well and knowledge of everything occurring in establishment.

Observed white bucket and lid stored in hand sink flipped upside down upon entry of inspection. CA: Never store anything in hand sink and ensure it is always supplied and accessible.

Observed container of ice cream in RIF and container of shrimp in deep freezer both stored uncovered. CA: Ensure all food items are stored covered.

Observed several drink nozzles on drink machine with debris and build-up. CA: Ensure drink nozzles are cleaned thoroughly and routinely.

Observed pan of ground beef and chicken that was cooked 8/18/2025 that was cooled improperly. CA: Cool in ice bath, in cooler with loose lid. Don't close lid on pan when cooling.

Observed cold holding units without thermometers. CA: Ensure secondary thermometers are in all cold holding units.

Observed pans in kitchen and cups in bar area being wet stacked. CA: Allow all dishes to properly air dry before stacking.

Observed food items at bottom of prep cooler stored uncovered. CA: Ensure all food items are stored covered.

Observed several drink nozzles on drink machine found with debris and build-up. CA: Ensure drink nozzles are cleaned thoroughly and routinely and free from build-up and debris.

Observed cold holding units without thermometers. CA: Ensure secondary thermometers are in all cold holding units.

Observed employee on cook line with jewelry (bracelet). CA: Only a plain band can be worn while working with food. No bracelets, watches, or rings with stones.

Observed utensil with handle stored in food item in bottom of prep cooler. CA: Store handles out of food and knives/utensils on clean surfaces in proper locations.

Observed pans in kitchen and cups in bar area being wet stacked. CA: Allow all dishes to properly air dry before stacking.

Observed several drink nozzles on drink found with debris and build-up. CA: Ensure nozzles are cleaned routinely and free from build-up and debris.

Observed utensil with handle stored in food item in prep area/cooler. CA: Ensure handles are stored out of food.

Observe non-food contact surfaces in need of cleaning (vents, floors, vent in walk-in cooler, wall behind 3-compartment sink). CA: Ensure areas are cleaned routinely.

observed spinach dip covered in WIC during cooling process at 72 degrees. COS placed in ice bath. CA: when cooling use ice bath until foods are 50 degrees then put in WIC uncovered.

just started cooling ground beef on an ice bath, beef still at 170 degrees. observed not enough ice around the shallow pan. COS more ice added to cooling container. CA: ice must be to the top of the pan and food must be stirred often.