Hacienda Bar & Grill 9 LLC

Observed containers of salsa left to cool in large containers overnight that did not reach 41 degrees within the cooling time frame. Observed trays of shredded chicken left to cool overnight that did not reach 41 degrees with the cooling timeframe. TCS items must be cooled from 135 degrees to 70 degrees withing 2 hours and from 70 degrees to 41 degrees in another 4 hours.CA: Any item that did not meet the target times and temperatures for cooling were discarded. Staff educated on cooling methods.

Observed items on steam table stored without a lid. Observed a container of dried chiles stored without a lid. All food items must be stored covered to prevent contamination. CA: lids added

Observed that sanitizer dispenser was not dispensing sanitizer and that the Facility's 3-compartment sink and sanitizer buckets had not sanitizer upon arrival. The facility must have sanitizer in proper concentration at the 3-compartment sink and in sanitizer buckets at all times the facility is operating to ensure surfaces are properly cleaned and sanitized. Per a conversation with the manager in charge, the facility is out of QUAT for their dispenser. CA: Facility staff used bleach sanitizer as their back-up until QUAT is delivered.

Observed multiple dry wiping cloths on counters and work surfaces on arrival. Observed employees wipe counters with dry wiping cloths or wiping cloths that were not properly stored in a sanitizer bucket kept at proper sanitizer concentrations. CA: all wiping cloths used to wipe counters that were not stored in a sanitizer bucket were removed. Staff informed on proper wiping cloth storage methods.

Observed back handwashing sink handle was not properly attached which prevented hot water from being dispensed. CA: facility tightened the handle, and hot water was fixed at the sink.

Observed ready-to-use plates and bowls with food debris. In-use utensils and dishes must be stored in a manner that prevents their contamination. CA Items moved to dishpit for proper cleaning and staff educated.

Observed that proper wash, rinse, sanitize procedures are not being followed at the 3-compartment sink in the main kitchen or bar and that the current method allows for the potential of cross contamination between clean and dirty dishes. Each compartment of the 3-compartment sink must be used for its intended purpose (wash, rinse, sanitize as labeled) and flow of the dishpit when the 3-compartment sink and dishmachine are both in operation may not allow for clean and dirty dishes to meet at the same drainboard. CA staff educated.

Observed debris on handles of prep top coolers and chef bases. CA: staff educated and areas cleaned with sanitizer.

Observed evidence of a grease spill at the grease barrel. CA: staffed informed- area to be cleaned. Dumpster is shared with other facilities. All facilities using the dumpster enclosure are responsible for keeping the enclosure clean.

Observed lemons, limes, and peppers in walk-in cooler with mold. Observed cilantro in walk-in cooler slimy and no longer in good condition. Observed containers of bulk spices/sugar with debris in the container. All food items must be checked daily for quality and stored in a manner that prevetns its contamination. Items discarded

Observed beef delivered previous night between 43-46 degrees. Observed items cold-held in ice baths not below 41 degrees. TCS food items must be cold-held at 41 degrees or colder. Items discarded.

Observed containers of salsa and soup left to cool in large containers overnight or longer that did not reach 41 degrees within the cooling time frame. TCS items must be cooled from 135 degrees to 70 degrees withing 2 hours and from 70 degrees to 41 degrees in another 4 hours. Any item that does not meet these target times and temperatures must be discarded. Items discarded.

Observed that handwashing sinks in the bar and by the cookline had no hot water. Observed handwashing sink by prep sinks had no paper towels. Observed that front-of-house hand washing sink was also being used as a dump sink. Handwashing sinks must be fully stocked with hot and cold running water, soap, paper towels, and a nearby trashcan. Handwashing sinks may only be used for their intended purpose- handwashing.

Observed that no items held on the steam table had lids. Observed bulk spices stored without lids. All items must be stored covered to prevent contamination.

Observed sanitizer buckets in bar and front-of-house with no sanitizer. Observed sanitizer bucket at cookline with chlorine exceeding 100 ppm. Observed dishmachine at bar below 50 ppm. Chlorine sanitizer must read between 50-100 ppm.

Observed items in prep top coolers and the walk-in without date marks or labels. All food items must have a date mark to ensure proper disposition.

Observed multiple dry wiping cloths on counters and work surfaces on arrival. Observed an employee wipe an in-use knife with a dirty wiping cloth.

Observed excessive debris on floors of the main kitchen. Observed debris on handles of prep top coolers, microwaves, and chef bases. Observed debris on various equipment gaskets. CA staff educated and areas cleaned with sanitizer.

Observed in-use utensils on cookline with debris and left on dirty surfaces. Observed ready-to-use plates with food debris. In-use utensils and dishes must be stored in a manner that prevents their contamination. CA Items moved to dishpit for proper cleaning and staff educated.

Observed that proper wash, rinse, sanitize procedures are not being followed at the 3-compartment sink and that the current method allows for the potential of cross contamination between clean and dirty dishes from the dishmachine and 3-compartment sink. Each compartment of the 3-compartment sink must be used for its intended purpose (wash, rinse, sanitize as labeled) and flow of the dishpit when the 3-compartment sink and dishmachine are both in operation may not allow for clean and dirty dishes to meet at the same drainboard. CA staff educated.