Surcheros Fresh Grill

Raw pork was stored above marinade sauce in the walk in cooler.

CA: Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented.

COS: Corrected during inspection

Oven cleaner and steel polished were observed sitting next to rice cooker that was currently cooking rice. Degreaser was also observed stored on top of prep top table.

CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linen by separating the toxic materials by spacing

COS: Moved during inspection.

Chopped chicken, chopped beef, and whole chicken were sitting on prep carts outside of walk in cooler above 41 deg f. CA: All tcs food shall be cold holding at 41 deg f or below. COS: Discarded during inspection.

Cheese hot holding in steam well right by cash register was temped at 115 deg f. CA: All tcs items hot holding shall be maintained at 135 deg f or above. COS: Reheated during inspection.

Tomatoes stored in walk in cooler that were prepped on friday were not date marked. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Date marked during inspection.

No paper towels available at the hand sinks. The paper towel dispensers are dead. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels
2. A continuous towel system that supplies the user with a clean towel
3. A heated-air hand drying device
4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures COS: Paper towels made available during the inspection.

Spray bottle of sanitizer stored by the trash can in the dining area not labeled; CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: Labeled during inspection.

Sanitizer wipes stored above seasoning in the veggie prep area, and stored above prep table in the veggie prep area. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: Moved during inspection.

Salsa on the salsa bar cold holding were temped at 47, 48, 45; CA: All tcs items cold holding shall be maintained at 41 deg f or below; COS: Discarded during inspection.

Beef that started cooling at 1230 had a temperature of 92 deg f at 300. CA: 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C);P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less; COS: Discarded during inspection.

Ice in the ice storage bin by the drive thru window stored uncovered. Container of seasoning on shelf under rice cooker stored uncovered; CA: Unless cooling, all food shall be stored covered.

Food contact surfaces (serving area and grill) have a build up of food residue; CA: All food contact surfaces shall be clean to sight and touch; CA: Serving area cleaned during inspection, and the grill is in process of cleaning, will check on it in 72 hrs.

Multiple foods in the walk in cooler not date marked (tomatoes made yesterday); CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1; COS: Date marked during inspection.

Bottle of Aleve medication stored on facility shelf next to boxes of flour tortillas. CA: 2. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children; COS: Moved into employee cabinet during inspection.

Wet rags on counter next to food; CA: Cloths in-use for wiping counters and other equipment surfaces shall be:(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); COS: Moved during inspection.

Personal items (phone, headphones, purses) on prep tables; CA: Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions; COS: Moved during inspection.

Containers of seasoning not labeled. Working containers holding food ingredients removed from bulk packaging clearly, identified with the common name. COS: Containers labeled.

Queso reheating did not reach 135 deg f in 2 hrs. Reheating for hot holding shall be done rapidly and the time the food is between 41 and 135 may not exceed 2 hrs; COS: Discarded during inspection.

Toxic substances stored next to food, utensils, and equipment. Toxic substances shall be stored so they cannot contaminate food, equipment, or utensils through separation; COS: Moved during inspection.

Cloths (dirty) throughout the facility. Dry wiping cloths shall be free of food debris and visible soil; COS: Moved during inspection.

Most current inspection report not displayed (behind picture frames). The most current inspection report shall always be displayed.

Garbage can missing drain plug. Garbage can shall always have a drain plug.

Garbage can lid is not closed. Garbage cans shall always be maintained closed.

No employee health policy signed. All food and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with the chapter, to the person in charge, information as it regards to diseases that are transmissible through food; pic has blank forms and will have employees sign.

Seasonings in working containers not labeled. All working containers shall be labeled.

Wet cloths throughout facility. In use cloths used for wiping counters and other equipment surfaces shall be: held between uses in a chemical solution at a concentration specified under DPH rule.

Test strips expired. Test strips shall be available for testing concentration sanitizing solution.

Nonfood contact surface of container of seasoning (lid) has a buildup of residue. All nonfood contact surfaces shall be cleaned as frequent as necessary to prevent buildup.

Wood under ice bath/salsa container ch unit needs to be fixed/replaced. All physical facilities shall be maintained clean and in good repair.

Observed can drink on prep table (opened). All personal belongings shall be kept in a designed area.