LAS PALMAS MEXICAN RESTAURANT

Observed containers of pasta cooked in house held past 7 days (discard date 2/21, and chicken wings in walk in cooler held past 7 days (discard date 2/23). CA: TCS foods must be discarded in 7 days. COS: pic discarded wings and pasta.

Observed TCS foods held above 41 degrees F in walk in cooler and reach in cooler and prep top cooler. CA: Discussed cold holding with pic. COS: PIC discarded food held in coolers over 4 hours (cakes, salsa, chicken wings) and food prepped within 4 hours for make table (pico and guacamole) was cooled down to 41 degrees within 4 hr. Shrimp and sausage was iced down in front cold holding drawer at grill to 41 Coolers to be serviced and re-checked by health department.

Observed food stored in back section of walk-in cooler/freezer under ice buildup that had been dripping onto boxes and outside packaging of bread. CA: discussed ice buildup and temperature of back section of cooler with pic COS: food was moved and checked for contamination and cooler/freezer to be serviced (repairman had arrived for service during end of inspection-cooler to be rechecked)

Observed several pans of food in reach in glass cooler on bottom left side held above 41 degrees F (48-50 degrees F) and a plate of 2 chile relleno at 72 degrees F. and shredded cheese on plate on counter CA: discussed cold holding with pic-pic discarded food-cooler to be serviced and inspected. Discussed having too much on top shelf that may block air flow and check fans.

Observed plastic cup with no handle down in sauce and stirring utensils stored in water at bar area. CA: discussed storage of in use utensils with pic-pic removed utensils and will educate/retrain staff.

Observed TCS foods held above 41 degrees F in reach in prep cooler left of grill. CA: discussed cold holding with pic-pic discarded cheese, hotdogs, etc. from cooler held overnight and cooler was placed out of order until serviced and re-checked.

Observed cooling table at server station for salsa thermometer reading high (54 degrees F and salsa had been placed into top holding compartment. CA: discussed cold holding and equipment failure with pic-salsa was placed into proper ice bath for cold holding and cooler will be repaired or replaced.

Observed shrimp and pork prepped earlier in morning placed into cold holding drawers under grill above 41 degrees F (48-50) and not cooled down properly before placing into drawer and prepped pico and chopped tomatoes and large containers of salsa not cooling properly (make table for tomatoes and pico and large portions of salsa in walk in cooler. CA: discussed cooling methods for different prepped foods with pic-food was properly cooling during end of inspection in ice baths and smaller portions

Observed several plastic cups with no handles floating inside food containers. CA: discussed using long handled scoop/ladle that can be washed and sanitized for scooping salsa with pic

Observed TCS food held above 41 degrees F in several coolers in kitchen. CA: discussed cold holding with pic-pic placed food on ice and in walk in cooler. Repairs by Tanners was in the process by end of inspection and coolers to be re-checked by health department

Observed salsa in container held above grill at room temperature. CA: discussed cold holding with pic-salsa was discarded and educated on time procedure as an option for facility

Observed cheese dip in warmer held below 135 degrees F. CA: discussed hot holding with pic-pic reheated to 165 degrees F

Observed food in cooler not covered and hotdogs with food debris in pan. CA: discussed keeping food covered with pic-pic discarded hot dogs