Chapinmex

-Observed Raw Shell eggs stored in the front clear door reach in refrigerator, across from the register in the front service area of the facility, stored directly above canned and bottled beverages (Coke cans, Gatorade bottles, Coconut Water, etc.). Was noted previous inspection. -Observed raw marinated shrimp stored next to sliced onions in the reach in portion of the prep top cooler next to the grill in the front service area of the kitchen. -Observed large bowl of raw chopped Tripe stored directly on top of container of cooked Carne Asada in the walk in cooler of the facility. -Observed thawing raw chicken and raw tilapia stored in same bowl stored directly next to containers of Salsa Verde in the walk in cooler of the facility. -Observed raw chicken wings in a bowl stored directly next to jarred pickles and a container of sour cream in the walk in cooler of the facility. *CA: All raw animal products must be separated from each other in holding units/during preparation; All animal products must be stored to prevent contamination with ready to eat foods. *COS, Food items were stored to prevent contamination properly by PIC.

-Observed Bain Marie unit in the dining room of the facility unable to maintain temperatures of 41F of below. Ice was placed in unit and food items were still not at 41F. CA: Cold holding equipment must be able to maintain temperatures of 41F or below. COS, Additional ice was placed in unit to accelerate cool down process of food items. Recommended having serviced or replaced. Time policy was also given previous inspection.

-Observed Quat sanitizer stored in 3 compartment sink, in the rear kitchen area of the facility, with chemical concentrations too low around 0ppm. -Observed Quat sanitizer bucket stored on bottom prep shelf across from the fryers, in the front service area of the kitchen with chemical concentrations too low around 0ppm. -Observed Quat sanitizer bucket stored on cart/ bus bin for cleaning tables stored near front dry storage shelf in front service area of the kitchen with chemical concentrations too low around 0ppm. CA: All Quat sanitizing solutions must be at proper minimum strength. *COS, More Quat tabs were added to solutions by PIC and was tested in proper constraints.

-Observed containers of Spanish rice (57F) and white (51F) rice sitting on counter top near the microwave in the front service area of the kitchen not cold holding at 41F or below. -Observed TCS Foods (Pico 46F, Red Salsa 47F, and Green Salsa 48F) in Bain Marie Self Service Unit in the dining area not cold holding at 41F or below. *COS, Out of temperature TCS foods were discarded upon request by PIC.

-Observed Quat Sanitizer in use in the 3 compartment sink filled with dishes in the rear kitchen area of the facility with chemical concentrations around 0ppm. -Observed Quat Sanitizer stored on prep shelf near the front service/cook area of the kitchen with chemical concentrations around 0ppm. *COS, Sanitizer was discarded by PIC and remade within proper chemical concentrations upon request.

-Observed employee pouring of hand sanitizer down the hand wash sink in the front service area of the facility across from the stove. -Observed old food debris in the rear hand wash sink of the facility. *COS, employee was coached when pouring sanitizer, and old food debris was removed from rear hand wash sink.

-Observed multiple TCS foods (Spanish Rice, Cooked Shrimp, Cooked Al Pastor, Cooked Lengua, etc.) stored in the reach in refrigeration (near swing door) and reach in refrigeration (Of PTC) in the kitchen area of the facility without proper date marking. Per Cook items were prepared on Sunday. *COS, Dates were added to various food items by cook upon request.

-Observed multiple TCS foods in the walk in cooler and reach in refrigerator (near swing door) with date marking exceeding 7 days including date of preparation. All food items were date marked with 8 days. *COS, Date marking was corrected by cook upon request.

-Observed quat sanitizer stored on prep shelf underneath microwave in the front service area of the kitchen with chemical concentrations too low around 0ppm-150ppm. -Observed quat sanitizer stored in the rear kitchen area of the facility on the rear prep table across from the 3 compartment sink with chemical concentrations too low around 0ppm-150ppm. *COS, Sanitizer was remade by PIC and was test within proper chemical constraints of 200ppm-400ppm.

TCS foods (Frijoles negros, minudo, birria, etc.) cold held at greater than 41F. TCS food were discarded upon request by employee.

Carne molida, salsa de picante, and al Pastor not cooling at rate fast enough to cool to 70F in 2 hours. COS, More ice was added to ice and food was stirred to accelerate the cooling process.

Quat sanitizer solutions in use not at proper minimum strength upon testing buckets and compartment of 3-compartment sink. Sanitizer solution had not been changed since earlier this morning per PIC. COS, Sanitizer solutions were emptied & drained, then refreshed with new sanitizer solution. Rechecked and at proper strength.

-Observed Pico Salsa (52F), Green Salsa (51F), Red Salsa (51F), and Red Salsa w/chili's (53F) stored in the self service Bain Marie/ buffet unit not cold holding at 41F or lower. Ambient temperature of unit was around 48F-54F. Was repeat violation from previous inspection. *COS, All out of temperatures salsas were discarded upon request by cook. Instructed cook to not store salsas in Bain Marie unit until serviced.

-Observed black bean puree stored in steam table in front service area of the kitchen not hot holding at 135F or greater. Black bean puree was around 124F. Cook stated Black Beans were cooked earlier this morning and had only been in warmer 1hr prior to discovery. -Observed caramelized onions and grilled peppers stored on prep shelf directly under the flat top grill in the front service area of the kitchen. Onions were around 95F and Charred Peppers were around 96F. Cook stated they had been stored on shelf since the morning. *COS, Black Bean puree was reheated on stove >165F prior to be restored back in the steam table by employee. Onions and peppers were discarded upon request by cook.

-Observed clear plastic containers (2) of white rice with veggies and Spanish rice with veggies sitting on top of microwave of front service area near prep top cooler and not hot holding at 135F or greater. White rice was around 83F and Spanish rice was around 77F. *COS, Both rice containers were discarded upon request by cook.

-Observed very large pot of menudo soup cooling in the walk in cooler of the facility that did not cool fast enough to reach 70F within 2hrs and 41F in 4 additional hours. Cook stated soup was prepped previous night and temperature was around 69F/70F. *COS, Soup was discarded upon request by Cook.

-Observed gallon of milk stored in reach in cooler closest to swinging door in the front service kitchen area with best buy date of 7/28/24. *COS, Milk was discarded upon request by Cook.

-Observed multiple time and temperature controlled for safety foods (TCS- Salsa, Mixed veggies ((cabbage and carrots)), cooked steak, Cachete ((Cow Cheek)), Al Pastor) without date marking stored in the reach in cooler (Near swinging door) and prep top cooler (Near flat top grill) of the front service area of the kitchen. Cook stated items were prepped yesterday and Tuesday of this week. Was noted on previous inspection. *COS, Items were date marked by employees upon request.

-Observed Quat sanitizer bucket stored on shelf under prep table next to prep top cooler in the front service area of the kitchen with chemical concentrations too strong >400ppm. -Observed Quat sanitizer stored on shelf under prep table (Pots and Pans) next to the 3 compartment sink with chemical concentrations too strong (>400ppm.) *COS, Quat sanitizers were diluted to proper chemical constraints <400ppm.

-Observed mixed veggies (carrots and cabbage), pico salsa, red salsa and green salsa stored in the counter top salad bar prep top cooler in the dining area of the facility not cold holding at 41F or below. See temp log. Prep top cooler was turned off *COS, Food items were discarded by PIC upon request and replaced with the same items that were in proper temperature constraints.

-Observed cooling black beans in the walk in cooler in the rear kitchen area of the facility not cooling at a rate fast enough to reach 41F within 6hrs. Black beans were prepped previous day and stored in large deep container. *COS, Black Beans were discarded by PIC upon request.

-Observed fork with handle stored inside mixed veggies stored in the reach in cooler in the front service area of the kitchen near the swinging door. -Observed scoop handles stored in the dried pinto beans, rice, black beans, salt, maseca flour in the dry storage (walk in freezer) in the rear kitchen area. *COS, All handles were removed by cook upon request.