EL REAL MEXICAN GRILL

1-2A: .03(2)(a)-(n),(p)Temperatures of TCS foods not recorded at delivery as per the key drop agreement. // The person in charge shall ensure the food service establishment maintains records of the written agreement as specified in Rule .04(3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf)

4-2B: .05(7)(a)1Dicer with build-up between components. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dicer washed and sanitized. //

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold-holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in Charge (PIC) discarded the items.

6-2: .04(6)(g)Observed multiple containers with cooked food items stored frozen inside the walk-in freezer not holding labels with their preparation dates. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: //All containers were labeled with their prep dates.//

11C: .04(6)(c)Observed steak being thawed at room temperature on a prep table.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Steak (still below 41F) was placed inside the walk-in cooler.//

2-2B: .03(5)(j)1&2Observed 2 employee drinks in unapproved cups stored with and above customer food. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee drinks discarded.

4-2B: .05(7)(a)1Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) 2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION

6-1A: .04(6)(f)Observed multiple time/temperature control for safety (TCS) foods cold holding greater than 41F in ice baths (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for less than 4 hours were moved to the walk in cooler. Foods cold holding improperly for more than 4 hours were discarded. Discussed placing foods on a 4 hour time control. Time control procedures reviewed and provided. Also discussed that while using ice baths, the containers of foods must be fully submerged in the ice water so that all parts of the food are cold holding properly.

6-1C: .04(6)(d)Multiple containers of cooked beef did not cool to 70F in 2 hours. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Foods discarded.