WILLYS MEXICANA GRILL

Observed a container of cooked chicken stored cooling on top of a box of raw chicken stored inside the walk-in cooler. CA: Advised PIC Food shall be protected from cross contamination by: Arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: PIC re-located the cooked chicken to the cooling rack during time of inspection

Observed meat sink faucet loose causing a constant drip. CA: Advised PIC A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed expired food service permit posted. CA: Advised PIC . Post the permit in a location in the food service establishment that is conspicuous to consumers

Observed heavy food accumulation build-up along the baseboards inside the walk-in cooler. CA: Advised PIC The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed food debris accumulation behind cooking equipment in the main kitchen. CA: Advised PIC The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed food splatter along the walks in the main kitchen above the prep table. CA: Advised PIC The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed employee cellphone stored on top of a container of seasoning on the prep table. CA: Advised PIC Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed the chip scoop handle in direct contact with chips stored in the chip holder next to the register. CA: Advised PIC During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS: PIC removed the chip scoop and sanitized during time of inspection

Observed dishes stacked wet stored on the dish rack in the main kitchen. CA: Advised PIC 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying

Observed cutting boards heavily stained along prep tables in the main kitchen. CA: Advised PIC urfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed grease and food debris accumulation build-up along the exterior of chip bins. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed debris accumulation along the racks inside the walk-in cooler. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed food debris along the bottom of the 2-door reach-in cooler in the main kitchen and the warmer cabinet next to the 2-door reach-in cooler. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed heavy dust along the ventilation fans inside the 2-door reach-in cooler. CA: Advised PIC Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed 4 bins of lettuce were tightly wrapped while being cooled in the reach in cooler at 48F. CA: Discussed with the person in charge that cooling shall be accomplished loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Person in charge uncovered the lettuce.

Observed dishes were wet while being stacked together on the dish rack. CA: Discussed with the person in charge that equipment and utensils, Air-Drying Required. After cleaning and sanitizing, equipment shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed time/temperature-controlled food, raw beef (44F-prepped 09/10/2024) and raw chicken thigh (44F-prepped 09/10/2024) in the walk-in cooler are above 41F. CA: Discussed with the person in charge that for cold holding time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Person in charge discarded the meat.

Observed container of tomato salsa in the warming cabinet at 99F. CA: Discussed with the person in charge that time/temperature control safety food should be hot holding at 135°F (57°C) or above. COS: Person in charge put the salsa on the grill for reheating.

Observed interior of ice machine has accumulated black like organic matter. CA: Discussed with the person in charge that equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed lettuce and tomato salsa in the reach in cooler at 64F stacked in a large plastic bin and tightly covered with lid. CA: Discussed with the person in charge to split the lettuce in two beans and put the bins into the ice bath for proper cooling. COS: Facility split the lettuce in two pans and put them in ice bath. COS.

Observed container of black beans in the warming cabinet at 109F. Discussed with the person in charge that time/temperature control safety food should be hot holding at 135°F (57°C) or above. Person in charge reheated the bean at 175F. COS.

Observed container of chicken are not being cooled at 41F within 6 hours of cooking time. Discussed with the person in charge that time temperature control safety food must be cooled within 2 hours from 135°F (57°C) to 70°F (21°C) and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. Person in charge discarded the chicken.COS.

Observed Sour cream and salsa at the front service area and also salsa for self service area is under time as public health control. But facility failed to show proper documentation of taking temperature at the time of placing the food in service area. Discussed with the person in charge that facility should record the time and temperature of the food before placing for service. Facility records the time and temperature for the front food service area and swapped the salsas from the self-service area.

Observed lettuce in the reach in cooler at 44F stacked in a large plastic bin. Discussed with the person in charge to split the lettuce in two beans and put the bins into the ice bath for proper cooling. Facility split the lettuce in two pans and put them in ice bath. COS.

Observed food employees wearing watch and bracelets while handling food. Discussed with the person in charge that food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food except for a plain ring such as a wedding band. Food employees removed the watch and bracelet. COS.

Observed dirt has been accumulated on the rice bin, sugar bin, oil bin. Discussed with the person in charge that non-food contact surface should be cleaned and free of debris.