EL NOPAL

Observed container of raw hamburger meat stored touching container of salsas. Observed container of raw tilapia stored touching bag of burger buns. CA: Foods must be stored by minimum cook temperatures. COS: No contamination was observed. Items were rearranged to not be touching (moved to opposite sides of shelf).

Observed mechanical warewashing machine reading below manufacturers recommendation (0 ppm Chlorine). CA: Sanitizer must follow manufacturers' recommendations for sanitizing food contact surfaces. No COS can be observed, inspector must return for follow-up inspection. Dishes are to be washed, rinsed and sanitized in 3 compartment sink until warewashing machine is repaired and inspector has verified.

1/15: Verified mechanical warewashing machine sanitizer levels at manufacturers recommendations (50 PPM Chlorine).

Observed salsa in server reach-in cooler reading 45F and 51F. CA: TCS food items must be cooled rapidly by placing in appropriate equipment. COS: Salsa containers were filled and placed in reach-in cooler about 1 hour ago. Salsa was taken to walk-in cooler to allow for rapid cooling before being brought to reach-in cooler.

Observed TCS foods reading below 135F on stovetop (cooked jalapenos=119F, cooked onions=117F). CA: Hot TCS food shall me maintained at 135F or above. COS: TCS food items were cooked about 2 hours ago but PIC was not aware of food items needing to be kept at 135F or above. TCS food items were rapidly reheated on the stove to 165F for 15 seconds.

Observed TCS foods reading below 135F on steam well(beans=127F-132F). CA: Hot TCS food shall me maintained at 135F or above. COS: TCS food item was placed in steam well about 1 hour ago but steam well was on low heat setting. PIC was not aware of food items needing to be kept at 135F or above. Beans were rapidly reheated on the stove to 165F for 15 seconds or above.

Observed sanitizer buckets not at proper minimum strength per manufacturers recommendations, 0 PPM Chlorine. CA: Sanitizer concentrations must be maintained per manufacturers recommendations. COS: Sanitizer buckets refilled, concentration adjusted to 50 PPM Chlorine.

Observed improper cooling of TCS food items (beans - 86F) past 2 hours, cooling started at 10:30pm and inspection performed at 2:30PM). Corrective Action: CFSM chose to discard food items.

Observed sanitizer buckets not at proper minimum strength per manufacturers recommendations, 0 PPM Chlorine. Corrective Action: Sanitizer buckets refilled, concentration adjusted to 50 PPM Chlorine.

Observed improper cold holding of TCS food items above 41 degrees at reach-in cooler. Observed cooked shrimp 50, cooked beef 45, boiled eggs 45, and made in-house sauce 45, green salsa 48 degrees. Corrective Action: CFSM was notified, per discussion with CFSM some food items were within time parameters (cooked shrimp and sauces made in-house), employee assigned to take food items to walk-in cooler. Cooked beef, boiled eggs and another container of cooked shrimp were discarded, CFSM stated food items had been at reach-in cooler 4 hours and no temperature records were at facility.

Observed build-up on multiple reach-in cooler gaskets. Corrective Action: CFSM was notified about the issue, CFSM assigned employee to clean the gaskets.