DOS BROS FRESH MEXICAN GRILL

Observation: Observed potentially hazardous TCS food (grilled chicken 107 degrees Fahrenheit, 132 degrees Fahrenheit) hot holding at less than 135 degrees Fahrenheit in steam well on the front food service line. CA: TCS foods must be hot-held at 135 degrees Fahrenheit or greater. COS: Per the CFSM the chicken had been cooked less than 1 hour prior. The CFSM reheated the chicken on the grill (verified at 182 degrees Fahrenheit). Discussed ensuring that chicken is not filled past designated fill lines and increasing the frequency for adding water to the hot-holding unit.

Observation: Observed multiple scoops in containers of non TCS foods not stored with the handle above the top of the food. CA: Scoops and other dispensing containers must be stored with their handle above the top of food. COS: The CFSM removed the scoops from the containers to be properly cleaned and sanitized. The CFSM will educate employees on proper utensil storage.

Observed chemical sanitizing dishwasher (chlorine) not measuring at minimum ppm. At the time of inspection, the machine read 0 ppm and frying pan was present inside machine. Corrective Action: PIC was notified. PIC put out of service sign on machine and will have it serviced by Ecolab. The facility will use the 3-compartment sink for ware washing. Please call the Health Department at (706)295-6316 to have the dishwasher rechecked prior to resuming regular use.

Observed most recent inspection report (with score of 70) not posted in public view. Older inspection with score of 94 was posted. Corrective Action: Discussed posting most recent inspection with PIC. PIC will post most recent inspection.

Observed potentially hazardous TCS foods (cooked chicken and rice) hot holding below 135 deg F in warming cabinet in main kitchen. Corrective Action: Discussed hot holding temperatures and processes with PIC. The chicken was cooked, cut and placed in the warming cabinet. The rice was cooked, portioned and placed in the warming cabinet. These items were rapidly reheated to a minimum temperature of 165 F and placed back in the cabinet. PIC also increased the temperature of the cabinet and will monitor warming cabinet performance. Recommended placing ambient thermometers in all warming cabinet for better monitoring.

Due to multiple risk control factors being out of compliance at the time of the inspection, PIC failed to carry out responsibilities as stated in food code. Corrective Action: PIC was educated on basic food safety guidelines and discussed all risk control factors out of compliance at the time of inspection. PIC will retrain all food service employees on food handling safety and foodborne illness prevention.

CFSM failed his/her responsibility to provide sufficient knowledge to all employees who prepare, handle, or have responsibilities for handling unpackaged foods of any kind. Corrective Action: Discussed all out of compliance risk control factors with CFSM. CFSM will provide additional instruction to all food service handlers on risk control factors and compliance. CFSM will also monitor food handlers and train as necessary.

Observed multiple personal employee drinks open in main kitchen in improper container, including opened "Ghost" energy drink can stored on top of single-use catering lid over food prep area and Dasani water bottle on food prep counter. Corrective Action: PIC discarded all personal drinks. Staff will be educated on employee drinks being stored in a disposable cup with lid and straw only.

Observed handwashing sink in main kitchen with slotted serving utensil. Per PIC, they rinsed this in the handwashing sink the night before. Observed food service employee using handwashing sink to clean thermometer before use. Corrective Action: PIC removed serving utensil to be properly washed, rinsed and sanitized. PIC was educated using handwashing sink for handwashing only and keeping it accessible at all times. All food service employees will be trained on handwashing sink use.

Observed handwashing sink in main kitchen near warewashing area without paper towels for hand drying. Corrective Action: PIC was notified. PIC restocked paper towel dispenser.

Observed unlabeled spray bottle of blue chemical in main kitchen. Corrective Action: Discussed labeling all working containers of toxic chemicals with PIC. Per PIC, this was a bottle of sanitizer (Steramine tablets and water.) PIC labeled bottle and will retrain all food service employees.

Observed multiple sauce bottles on prep line and in walk-in cooler without label of common name. Corrective Action: Discussed labeling requirements with PIC. All working containers will be labeled with their common name.

Observed wiping clothes in-use for wiping counters and other equipment surfaces stored on counter tops and shelves throughout main kitchen. Per PIC, they use the towels with a spray bottle of sanitizer to wipe down counters. The container of "new" dry wiping cloths was found to be visible soiled with food debris. Corrective Action: Discussed proper storage of in-use wiping cloths with PIC. All wiping cloths were removed for laundering. PIC placed new towels in sanitizer solution and was instructed to either use wiping cloths as single-use with spray bottle or use single-use towels such as paper towels. PIC will re-train all food service employees.

Observed leak from underneath ice machine in main kitchen. Significant water was noted on the floor under ice machine and surrounding areas. Corrective Action: PIC was notified. PIC will clean up water and have ice machine serviced. This will be rechecked by the Health Department.

Observed bottled personal employee drink in improper container. CA: PIC removed personal drink and educated staff that all personal employee drinks must be in a disposable cup, lid, and straw.

Observed hand sink in front food service area without paper towels for hand drying. CA: PIC restocked paper towel dispenser.

Observed pitcher of water sitting in handwash sink, blocking access to proper handwashing. CA: PIC removed pitcher from handwash sink.

Observed improper cold holding of potentially hazardous TCS foods (chopped lettuce) above 41 degrees on front prep top cooler unit. CA: Discussed with PIC. The lettuce had been taken from walk-in cooler, chopped in a large quantity and put on the front service line without being properly cooled back down to 41 deg F. Container was found to be less than an hour old and were brought back to the walk in to be cooled to 41 deg F or below. PIC will train staff on properly cooling chopped lettuce before placing it on the front service line to be served.

Observed potentially hazardous TCS foods (cooked chicken and steak) hot holding below 135 deg F in warming cabinet in main kitchen. CA: PIC was notified. These items were cooked, cut and placed in the warming cabinet to be held one hour prior. These items were re-heated to 165 deg F on the grill. PIC will initiate procedural changes to ensure these items will be properly held at 135 deg F.

Observed no quaternary test strips in facility. CA: Discussed with PIC. Test strips will be ordered immediately and all employees should know where they are stored and how to use them.

Observed improper cold holding of potentially hazardous TCS foods (chopped lettuce) above 41 degrees on front prep top cooler unit. CA: Discussed with PIC. The lettuce had been taken from walk-in cooler this morning, chopped in a large quantity and put on the front service line without being properly cooled back down to 41 deg F. Both containers were found to be less than two hours old and were brought back to the walk in to be cooled to 41 deg F or below. PIC will train staff on properly cooling chopped lettuce before placing it on the front service line to be served.

Observed potentially hazardous TCS foods (cooked chicken and steak) hot holding below 135 deg F in warming cabinet in main kitchen. CA: PIC was notified. These items were cooked, cut and placed in the warming cabinet to be held one hour prior. These items were re-heated to 165 deg F on the grill. PIC will initiate procedural changes to ensure these items will be properly held at 135 deg F.

Observed lack of PIC knowledge and monitoring of several risk factors and other food safety guidelines. Observed improper date marking of TCS foods in walk-in cooler and throughout facility. Observed food service employee in main kitchen and front service area without proper hair restraint. Observed multiple food service employees with jewelry. Observed PIC unaware of requirement to check temperatures of TCS food items at the time of delivery. Observed PIC unable to provide evidence of an employee health policy or reporting agreement.
CA: Educated PIC on date marking procedures. Educated PIC on checking temperature of TCS foods when deliveries are made. Educated PIC on personal cleanliness and use of proper hair restraint. Educated PIC on employee health, restriction and exclusion. DPH handouts were provided. All food service employees to be properly trained on basic food safety requirements.

Observed no CFSM for the facility. As of 30 days ago, the CFSM currently posted was no longer employed. CA: Discussed with area manager. The facility will have 30 days to hire a new CFSM or designate an existing employee to enroll in an approved CFSM training course. Proof of enrollment and/or certification must be provided. This will be rechecked by the Health Department.

Observed dishwasher chlorine sanitizer not at minimum strength. CA: Discussed with PIC. PIC contacted dishwasher maintenance company in order to have machine serviced or repaired. Employees will use 3 compartment sink in order to properly clean dishes until dishwasher is repaired. The machine must be rechecked by the Health Department before use.

Observed water and food build-up under three compartment sink and warewashing machine and on walls around dishwasher. Build-up also noted in main kitchen area under and around cook and prep top equipment.
CA: Discussed increasing cleaning frequency of the main kitchen to prevent build-up with PIC. PIC will have these areas cleaned regularly. This will be rechecked by the Health Department.