DON TELLO'S TEX MEX GRILL

Observed reduced oxygen fish that bears a label indicating that it is to be kept frozen removed packaging prior to its thawing. CA: Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment.

Observed food handler scratch face and move personal cup then put on gloves without washing hands. CA: 1. 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. After touching bare human body parts other than clean hands and clean, exposed arms; After using the toilet room; After caring for or handling service animals or aquatic animals; After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready-to-eat food; Before donning gloves to initiate a task that involves working with food; and After engaging in other activities that contaminate the hands. COS: Food handler took off gloves and washed hands.

Observed employee preparing salsa bottles and when finished washed gloves at handsink. CA:If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS: Food handler removed gloves and washed hands before getting new gloves.

Observed 3 handksinks with no paper towel provided at dispensers. CA: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; A heated-air hand drying device or A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. PIC has been advised to keep excess paper towels in dry storage to refill when dispenser run out.

Observed PIC pick the covering to sanitizing strips off floor and rinse off in hand sink. CA: A handwashing facility may not be used for purposes other than handwashing.

Observed tight covered pans of queso and diced tomatoes covered in saran wrap and top to cover. CA: 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: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient.

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed unlabeled spray bottle with cleaning solution inside (per person in charge (PIC)) being stored on countertop near uncovered cheese sauce upon arrival. Ca: Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. COS person in charge relocates cleaner spray bottle to designated area and lid to cheese sauce is replaced.

Observed multiple TCS foods being held in the Turbo air prep top cooler and beverage reach in cooler not cold holding at 41F or below (see* temperature log. COS TCS foods are relocated to the walk in cooler.

Observed diced tomatoes not fully submerged in ice being stored in a ice bath on a rolling cart not cold holding at 41F or below (see* temperature log).

Observed black beans, Queso cheese sauce and pinto beans being held in stream wells not hot holding at 135F or above at the time of the inspection. COS employee reheats black beans, pinto beans and Queso cheese sauce on the stove top to 165F and above.

Observed fried chicken being stored uncovered in the Turbo prep top cooler. COS employee covers fried chicken with metal lid.

Observed Turbo air prep top cooler holding multiple TCS foods not cold holding at 41F or below at the time of the inspection. COS all TCS foods are relocated to the walk in cooler. Advised PIC to have turbo air prep top cooler repaired and to install a temperature so that they can effectively monitor the temperatures in unit.