WILLYS MEXICANA GRILL

14B: .05(10)(e) 1,2,4Observed multiple clean dishes stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in Charge (PIC) rewashed and sanitized the dishes, and stored them in a way that allows them to properly air dry.

15A: .05(1)(i)Observed the shelves in the walk-in cooler and the two up-right coolers with an accumulation of food debris and rust. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

2-2B: .03(5)(j)1&2Observed an employee drinking their personal drink that was in an unapproved container in the kitchen prep area. Also observed multiple employee drinks in unapproved cups throughout the kitchen and on the top shelves in the upright coolers. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION 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: Person in charge (PIC) instructed to employee to not drink in kitchen prep area and moved all employee drinks and food to a designated employee area.

6-1A: .04(6)(f)Observed raw beef and raw chicken in the drawer cooler below the grill cold holding above 41°F (see temperature log). SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the raw beef and raw chicken.

6-1C: .04(6)(d)Observed cheese dip mix, lettuce, and ground beef cooling at an improper rate (see temperature log). Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: PIC discarded the cheese dip mix and ground beef.

11A: .04(6)(e)Observed improper cooling methods utilized by the facility, such as large deep pans and food cooling uncovered in the cooler but not on the top shelf. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: PIC was educated on proper cooling methods.

14B: .05(10)(e) 1,2,4Observed multiple clean pans and containers that were stacked wet. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC reorganized the pans and containers to allow them to air-dry.

15A: .05(6)(a)Observed drawer cooler under the grill unable to maintain a temperature below 41F. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3Observed the shelves in the walk-in cooler with an accumulation of food debris and rust. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17D: .07(4)(b)Observed employee food stored on the top shelves in upright coolers. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC placed the employee food in the designated areas.