Sierra's Mexican Restaurant

Observed tongs used for grabbing grilled bell peppers laying in food. Tongs should be stored handle facing up. Manager on duty put gloves on and exchanged the tongs out for a pair of clean tongs and stored correctly.

A line cook prepared ready-to-eat flour tacos with their bare hands. The cook discarded the food, washed his hands, and put on gloves.

Observed plastic cup inside salsa being used as a scoop. Utensils must have a handle and be stored handle up.

Raw chicken was actively being prepped next to ready-to-eat salsa cooling in a ice bath on the main food prep table. The manager on duty instructed staff to relocate the salsa to another area of the kitchen.

A pan of ready-to-eat al pastor was stored below raw chorizo and steak in the two-door stand-up cooler on the main cookline. The manager on duty relocated the al pastor to an approved location.

A pot of ready-to-eat refried beans was stored below raw shrimp, raw chicken, and raw beef in the walk-in cooler. The manager on duty discarded the beans.

A line cook handles a ready-to-eat flour tortilla bowl with their bare hands. The cook discarded the bowl, washed their hands and donned gloves prior to continuing.

Two bags of portioned chicken wings and three breaded chicken fillets stored out of temperature control on a prep table next to the cook line fryer measured 70F for approximately 1 hour. The cook rapidly cooled all items and prepared an ice bath for future storage.

The following pans stored within the cookline two-door stand-up cooler measured 45F-46F: a large pan of beef, large pan of carnitas and a large pan of chicken wings. for an undetermined amount of time. The inspector noted that the right side of the cooler was heavily stocked prohibiting efficient air flow. All items discarded.

A large pan of rice stored within the cookline steam table measured 124F-130F for less than 4 hours. The manager time tagged the rice for use or discard within 2 hours.

A pan of cooked shredded chicken stored within the prep area warmer measured 130F for less than 4 hours. The manager on duty ensured the chicken was reheated to 165F+.

Two pans of shredded chicken stored within the facilitys walk-in cooler measured 90F. Per the cook, the chicken was cooked at 10AM then placed in the walk-in cooler for cooling at 11:30AM; 2.5 hours prior to measurement. The inspector noted that the pans were stacked together and tightly covered. The cook rapidly reheated the chicken to 165F+ and started the cooling process over. Re-inspection of cooling required.

Several containers of bulk bleach and degreaser were improperly stored above various food contact single-use items and beer bottles. Re-inspection of chemical storage required.