La Estancia Inc. DBA Cielo Blue Mexican Grill & Cantina

Observed an open container of raw chicken directly touching container of raw beef on prep top surface in main kitchen. CA: Food shall be protected from cross contamination by separating types of raw animal foods from each other by arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: PIC put raw foods in cooler drawer not directly touching each other.

Observed multiple containers of queso dip holding at a temperature less than 135F in warming cabinet in main kitchen. CA: TCS food items shall be hot held at 135F or greater. COS: PIC stated queso had been prepared 1 hour before, therefore reheated to 165F.

Observed food prep employee place raw shrimp on the grill with gloved hands, wipe hands on soiled towel and then continue to prep food with same gloves on hands. CA: Single use gloves should only be used for one task and discarded when they become soiled. COS: Employee washed hands and put new gloves on before returning to work

Observed cheese dip cooling in an ice bath. PIC temp log showed cheese dip @ 115F at 10:30AM (1hr mark), was still temping @ 85F @ 12:40. CA: Cooked time/temperature control for safety food shall be cooled: Within 2 hours from 135°F (57°C) to 70°F COS: PIC discarded cheese dip

Observed no hand drying provisions at back hand sink in main kitchen. CA: Each handwashing sink should be supplied with approved hand drying provisions.

Observed pans of flan, cilantro dressing, and tamales in walkin cooler past it's 7day date mark. Observed several opened gallons of milk at the bar with manufacture expiration date of 9/22. CA: Date marked foods should be discarded if they exceed 7 days or if the manufacture date is expired. COS: PIC discarded all expired foods

Observed employee re-usable cups stored in kitchen. CA: PIC removed cups to designated area.

Observed cheese dip in warmer cabinet, and in cambro holding at temperature less than 135F. CA: PIC stated cheese dips had been in units for 1 hour, therefore reheated to 165F.

Observed employee coffee cup, and re-usable water bottle stored on shelf above prep top unit. CA: PIC removed cups to designated area.

Observed bowl stored in handwashing sink in main kitchen area. CA: PIC removed bowl from sink and placed in dish area.

Observed pan of cooked chicken wings cooling on rolling cart without proper cooling method. CA: PIC stated wings had been cooked less than an hour, and placed wings on ice bath to rapidly cool.

Observed bulk container of just prepped diced tomatoes, and pico tightly covered and stacked in walk-in cooler. CA: PIC slightly uncovered containers to allow food items to rapidly cool.

Observed no hot water at hand sink in main kitchen area. CA: PIC stated hot water was turned off due to leak, and had hot water turned back on. Hot water to be accessible at all times for all hand sinks.

Observed improper separation of raw animal foods in grill cooler. Raw ground beef stored directly touching and stored in same container with raw bacon. Raw products to be stored by internal cook temperature. CA: PIC cooked bacon through to minimum internal cook temperature of ground beef, and properly stored and separated products.

Observed metal pans in dish area stacked wet/not allowing proper air drying. CA:PIC re-washed and stacked properly.

Observed knives being stored behind gas line against wall. CA: Knives removed and sent to dish area.

Observed coke gun at front bar not cleaned at a frequency to maintain clean to sight and touch. CA: Nozzle cleaned.

Observed sanitizing solution exceeding the maximum concentration allowed. CA: Manager re-mixed to proper concentration.

Observed no handwash signs in restrooms. CA: Manager was printing out signs to post.

Observed metal pans in dish area stacked wet/not allowing proper air drying. CA: Manager will have re-washed and stacked proper.

Observed several TCS foods holding in prep top cooler holding at greater than 41 degrees Fahrenheit. CA: PIC stated all TCS foods had been in prep top for greater than 4 hours so PIC discarded. PIC stated that Prep top cooler was not working correctly and they had already called the technician to come and work on cooler so ice was placed in pans inside the prep top cooler for all food items to sit on ice to maintain temperature of 41 degrees Fahrenheit until prep top cooler can be fixed.

Observed several TCS foods in walk in cooler holding at greater than 41 degrees Fahrenheit. CA: PIC stated food had been there for greater than 4 hours and chose to discard all food items not at temperature.

Observed Cheese dip in warmer cabinet holding at less that 135 degrees Fahrenheit. CA: PIC stated cheese dip had been there less than 4 hours so PIC reheated cheese dip to 165 degrees Fahrenheit on the store and placed it back in the unit.

Observed bulk ice bin not cleaned at a frequency to ensure food contact surface clean to sight and touch. CA: PIC will clean ice bin to be recheck on correct by date. Ice bin checked and detailed clean 6/23/23 AMP

Observed loose fitting gasket on warming cabinet in main kitchen, causing door to not close tightly. CA: PIC stated that technician was coming to check gasket when they checked prep top cooler and will have it ready to recheck by correct by date.