Fresher Brands Dahlonega LLC, DBA Surcheros Fresh Mex

Observed one front food service hand sink with a drink pitcher stored in it and another with food residue in it. CA: handsinks may only be used for hand washing protocols. COS: pitcher removed and sinks cleaned.

Observed four pans of black beans, one sheet tray of cooked chicken, and one tray of shredded pork cooling on a rolling rack and the prep table with any cooling method in use. All food items were in the cooling window and were corrected on site. Staff did have few trays of black beans cooling in walk in cooler. Per staff, corporate inspector told them recently that food items above 41F should not be placed into the walk in cooler. CA: appropriate cooling inventions must occur to ensure food items cool from 135F to 70F in two hours and from 70F to 41F in four additional hours. Temperatures must be monitored throughout the cooling process and food items may be moved into the walk in cooler for cooling. Review of facility food service application shows the intention to reduce food volume and cool in shallow pans inside the walk in cooler. Appropriate cooling interventions must be utilized for all food items. COS: Food items were moved to the walk in cooler

Observed salsa and cut limes held at the self-service salsa bar at 45-51 degrees. Observed portioned dressing and salsa cups held on the counter in ice bath at 55-65 degrees. All TCS food items must be cold held at or below 41 degrees or at or above 135 degrees. COS food items discarded. Proper ice bath construction discussed. Manager may order ric for kitchen to hold sauces.

Observed two containers of rice held at 118-125 and black beans held at 117 in steam wells. All TCS food items must be cold held at or below 41 degrees or at or above 135 degrees. COS food items discarded. Spoke with staff about adjusting the temperature gauge or hot holding in other equipment.