ANTIGUA MEXICAN RESTAURANT 2

Observed chlorine sanitizer for cloth buckets too strong. Front sanitizer bucket measured greater than 200ppm chlorine. CA: Chemical sanitizing solutions applied to food-contact surfaces shall be a maximum of 100ppm for chlorine and 200-400ppm for quat ammonia. COS: CFSM was notified. Sanitizer was adjusted to 100ppm chlorine as required.

Observed 4 pans of cheese dip dated 10/3/25 in walk in cooler at 47-48 degrees F. CA: Discussed 2 step cooling process and cooling methods with pic. COS: pic discarded cheese dip.

observed key drop deliveries not monitored by pic. CA: Discussed key drop delivery requirements with pic. COS: PIC will monitor key drop deliveries with driver and after arriving at facility. Health dept. will verify key drop deliveries are monitored.

Observed fish in ROP packaging not unsealed in cooler drawer. CA: discussed removing unsealing and removing ROP packaging with pic-fish was removed from packaging and educated staff on removing all packaging while thawing in cooler.

Observed boxes of cheese on floor while preparing cheese. CA: discussed storage of cheese on floor with pic-pic removed boxes and educated staff.

Observed plastic, single use cups used for scooping dry spices, dry food. CA: discussed single use and having proper scoops with handles for dry goods and spices with pic-pic removed and will order scoops with handles.

Improper cold holding of potentially hazardous, TCS foods above 41 degrees observed during inspection. Sour Cream - 44 degrees, Chipotle Mayonnaise- 46 degrees, Jalopeno Salsa- 46 degrees, and Made in House Salsa- 45 degrees on cookline prep top cooler. Observed made in house ranch salsa stored on cookline at 71 degrees. Corrective Action: PIC was notified. Out of temperature food items greater than 4 hours old were discarded. Out of temperature foods found to be less than 4 hours old were placed in freezer for rapid cooling. Employees were instructed not to use right side of prep top cooler for storage of TCS foods until it has been serviced by a licensed professional and rechecked by Health Dept to ensure 41 degrees or below.

Improper cooling methods for cooked TCS foods observed. Deep container of recently cooked, individually wrapped tamales with tight lid measured at 49 degrees at cookline reach in cooler. Corrective Action: PIC was notified. Tamales were found to be less than 4 hours old. They were separated into smaller, shallower containers and placed in freezer to be rapidly cooled to 41 degrees. Employees were educated on proper cooling methods.