MI ALAZAN

Observation: Observed multiple TCS foods (housemade red sauce 125 degrees Fahrenheit, housemade red sauce 98 degrees Fahrenheit) hot holding below 135 degrees Fahrenheit on steam table in the main kitchen area. CA: TCS foods must be hot-held at 135 degrees Fahrenheit or greater. COS: Both foods were prepped less than 1 hour prior. Both foods were reheated to greater than 165 degrees Fahrenheit (housemade red sauce 174 degrees Fahrenheit, housemade red sauce 182 degrees Fahrenheit).

Observation: Observed residue accumulation on can opener blade. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: The can opener was properly cleaned and sanitized.

Observation: Observed residue accumulation on the interior of the ice machine. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: No COS noted at this time. The facility will have the ice machine cleaned and will increase cleaning frequency.

Observation: Observed back door to kitchen propped open by a brick during inspection. CA: Exterior doors must remain closed when not in use to prevent the entry of insects or rodents. COS: The brick was removed and the door was closed by an employee.

Observed shredded queso cheese held above 41 degrees F on make table for serving. CA: Discussed cooling and cold holding with pic. COS: pic placed shredded queso cheese into walk in cooler for proper cooling before placing for serving on make table.

observed chicken held on stove top below 135 degrees F. CA: Discussed hot holding with pic COS: pic chose to discard chicken due to unknown time frame

observed frozen chicken tenders lying in freezer outside of opened bag with ice crystal build up and frozen bag of veggies and chips in unsealed box in dry storage. CA: Discussed keeping all food closed/sealed with pic. COS: pic discarded chicken with ice crystal build up and will cover all food in freezer and in dry storage properly.

observed several containers of bleach water not labeled with chemical and labeled with old food labels. CA: Discussed labeling all chemical containers with pic. COS: pic labeled containers and will educate staff

Observed food handler placing raw chicken on grill with gloved hands and continue to touch plate for ready to eat food and go to touch tortilla chips without removing gloves and washing hands. CA: Discussed when to remove gloves and wash hands with translator from restaurant. COS: Cook removed gloves and washed hands properly. Plate was sent to dish area while a new plate was obtained.

Observed raw chicken juices dripping onto clean plates from food handler removing wrapping next to clean plates. CA: Discussed cross contamination with pic. COS: Translator for restaurant discussed cross contamination with food handler and plates were placed in dish area for washing.

Observed TCS foods held above 41 degrees F in prep top coolers and in walk in cooler during inspection. CA: Discussed cold holding with pic. COS: PIC discarded TCS foods unless prepped (Pico and some salsa placed into freezer) 2 hours prior to inspection and was allowed to cool down.

Observed ground beef held below 135 degrees F on steam table (122). CA: Discussed hot holding with pic. COS: PIC stated beef was on steam table less than 4 hr and reheated to 171 degrees F on stove top.

Observed ice machine with black and pink slime build up on inside. CA: Discussed cleaning frequency of ice machine with pic and Carlos) COS: Health Dept. will re-check after ice machine is cleaned

Observed wet, soiled wiping cloths lying on surfaces. CA: Discussed storage of wiping cloths once used or soiled with pic. COS: pic removed wiping cloths and placed several in sanitizer bucket.

Observed salsa containers with dried food build up on outside of dispensing spouts. CA: Discussed cleaning frequency with pic. COS: PIC will clean and health dept will re-check

Observed two pans of rice on steam table at 72 degrees F and 126 degrees F. being served out of. CA: discussed hot holding and reheating to proper temperature before hot holding food with pic-pic discarded-rice had been there more than 4 hours on steam table and had possible not been reheated to proper temperature before hot holding.

observed several pans of beans in deeper pans not cold holding at 41 degrees F or below cooled down labeled with date of 2/16/25 at 44 and 52 degrees. CA: discussed 2 step cooling and cold holding with pic-pic discarded

Observed employee drinks not in single use cups with lid and straws (open can drinks on shelving racks and cups with no straws) CA: discussed personal drinks and storage of personal drinks with pic-pic discarded

Observed food handlers with bracelets and watch on arms. CA: discussed personal cleanliness with pic-pic had employees removed watch and bracelet while working and cooking food.

Observed current inspection not posted (2 inspections prior was posted of 88). CA: discussed having current inspection posted at all times with pic

Observed chicken and broth on stove top holding below 135 degees f (100), rice and beans on steam table held below 135 degrees F (pic reheated rice and beans to above 165 degrees F and chicken/broth were discarded

Observed employee drinks not in single use cups with lid and straws (open can drinks on shelving racks and cups with no straws) CA: discussed personal drinks and storage of personal drinks with pic-pic discarded

Observed grease build up on ceiling tiles and walls and damaged walls in need of repair. CA: discussed cleaning frequency with pic-pic will clean (30 days)

Observed employee eating at prep table in kitchen area during inspection. CA: Discussed with PIC. Employee discarded food and cleaned/sanitized table. Employees were reminded that eating should be done in designated areas only outside the kitchen.

Observed no hand soap provided at hand sink in main kitchen. Corrective Action: PIC was notified. Soap was restocked. Employees were reminded to keep hand sinks stocked with soap and paper towels at all times.

Observed several bulk foods such as sugar and spices in unlabeled containers. Corrective Action: PIC was notified. Food items were properly labeled.

Observed back door to kitchen open during inspection. Corrective Action: PIC was notified. Door was closed. Employees were reminded to keep exterior doors closed at all times while not in use.