LOS POTROS MEXICAN RESTAURANT

Observation: Observed employee drink stored in a metal tumbler on food prep table in the main kitchen area.

Corrective Action: Discussed personal beverages - only a single use cup with a lid and straw may be used. The beverage container was removed from the kitchen area.

Observation: Observed multiple food items stored uncovered in multiple cold-holding in the main kitchen area.

Corrective Action: Discussed keeping foods stored covered unless it is actively cooling with employees. All food was properly covered.

Observation: Observed spray bottle of chlorine sanitizer without a label in the dish area.

Corrective Action: Discussed labeling all working containers with their common name with the employees. The bottle was properly labeled.

Observation: Observed chlorine sanitizer bucket in main kitchen with a ppm of >200.

Corrective Action: Discussed proper maximum sanitizer concentration for chlorine sanitizer (100 ppm) with employees. The employee discarded and remade the chemical sanitizer - verified at 100 ppm. Chlorine test strips were verified in the facility.

Observation: Observed multiple containers of raw chicken thawing at room temperature in main kitchen area.

Corrective Action: Discussed proper thawing procedures of frozen foods with the PIC and staff members. Multiple temperatures were taken to ensure that the chicken was at less than 41 degrees Fahrenheit (33F ,32F ,35F). The boxes of chicken were moved to the walk in cooler to be properly thawed.

Observation: Observed raw shrimp stored in a pan with melted ice and in direct contact with water.

Corrective Action: Discussed keeping water/ ice out of direct contact with food with the PIC. The shrimp was discarded by the employees.

Observation: Observed gasket on walk in freezer unit in poor repair and in need of replacement.

Corrective Action: Discussed having the gasket replaced with the PIC. Per the PIC the gasket is ordered. This will be rechecked by the Health Department.

Observed accumulation of ice under walk in freezer floor from a leak in the walk in freezer. CA: Discussed having walk in freezer serviced to prevent ice accumulation with PIC. PIC will have walk in freezer repaired to prevent future ice accumulation. This will be rechecked by the Health Department.

Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed raw packaged beef thawing above ready-to-eat items (cooked chicken, rice, cheese dip) in walk in cooler. CA: Discussed proper separation of raw animal foods with PIC. PIC moved packaged beef to the correct shelf. No food contamination was observed.

Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed raw steak and raw chicken stored on the top shelf of food prep cart above ready-to-eat foods (cut peppers, cut onions). CA: Discussed proper separation of raw and ready-to-eat foods with PIC. PIC moved all raw animal foods to the bottom shelf of the food prep cart. No food contamination was observed.

Observed potentially hazardous TCS food hot holding at less than 135 degrees Fahrenheit. Observed cheese dip on steam table holding at less than 135 degrees Fahrenheit (109 degrees Fahrenheit). CA: Discussed proper hot holding and reheating procedures with PIC. Per PIC, the cheese dip had been prepped the day prior and reheated less than 2 hours prior. PIC rapidly reheated dip on stovetop (168 degrees Fahrenheit).

Observed handwash sink in dish area not accessible for employee use at all times. Observed plastic containers stored in handwash sink. CA: Discussed keeping handwash sink accessible for employee use with PIC. Employee removed containers.

Observed shrimp in pan with melted ice and in contact with water. CA: discussed keeping water or ice out of direct contact with food with pic-pan was drained and understands food cannot be in direct contact with water or ice

Observed floor tiles in kitchen and in back storage room in need of repairs and replacement and wall in back storage room with hole and broken base boards close to dish area. CA: discussed replacing missing or broken tiles, base boards and repairing holes in wall with pic

Observed several TCS foods cold held above 41 degrees. Diced tomatoes 43, raw shrimp 43, raw beef 45, raw chicken 50 degrees. All TCS foods were placed less than 3 hours prior. CA: All TCS foods were relocated to walk in cooler to be cooled to 41 degrees or below for proper cold holding. CFSM will keep ice baths stocked with enough ice to achieve proper cold holding temperatures.

Observed several plates with food debris stored with clean plates intended for serving. CA: CFSM had plates removed for cleaning.

Observed TCS foods held above 41 degrees in prep top cooler. Made in House salsa-44 degrees. CA: PIC added ice to larger container holding the containers of food. Foods were cooled to below 41 degrees during time of inspection.

Observed TCS foods held above 41 degrees. Tomatoes held at 46 degrees on cook line ice bath, Cheese dip held in ice bath at prep table at 45 degrees. CA: Discussed with PIC food items were found to be less than 3 hours old. PIC relocated food items to cooler or added ice to ice baths for rapid cooling to 41 degrees.

Observed employee drinks on prep table and stored with beverage pitchers for customer service. CA: PIC removed and discarded personal drinks.