El Catrin Mexican Restaurant - Griffin, LLC

Observed improper cooling methods are being used to cooler Time/Temperature Control for Safety (TCS) foods (ex. there is a lot of product in containers and the containers are large in depth).

Observed raw fish is being stored in containers of undrained ice. (Repeat)

Observed wiping towels wet with food debris are not being stored in sanitizing solution in between uses.

Observed raw fish is being stored in a container with undrained ice and water.

Observed wiping towel bucket with sanitizer is being stored on top of prep table next to food equipment.

Observed most recent routine inspection is not posted in public view.

Observed food handlers use single use gloves after being contaminated during food preparation.

Observed food handlers do not wash hands in between tasks: -with gloved hands food handler places raw meat on grill and with same gloves handles clean plates -food handler places raw meat on grill with gloved hands and uses towel only hanging on apron to wipe hands

Observed food handlers wash hands at the mop sink.

Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 135 degrees F or above.

Observed hot water is not readily available at hand sink in kitchen.

Observed hand sink at bar is being used to rinse equipment.

Observed written procedure for disinfectant provided to clean up vomit and/or diarrhea events is not provided.

Observed vacuum sealed tilapia are still in the individual packages after being thawed and held in the cooler.

Observed raw meat thawing under running water is allowed to sit in standing water due to sink being blocked from draining.

Observed food preparation sink designated for washing fruits and vegetables is being used to thaw raw meat products.

Observed cardboard and tape attached to top of oven. Remove due to the inability to sanitize surfaces.

Observed extreme amount of ice build-up around fans, shelves, boxes of food, and floor in walk in freezer.

Observed written procedure for disinfectant provided to clean up vomit and/or diarrhea event is not provided. Provide written procedure for disinfectant.

Observed trays of salsa are not cooling adequately based on method. Trays are stacked not allowing cooler temperature to reach food.

Observed vacuum sealed tilapia are still in the individual packages after being thawed and held in the cooler. Remove tilapia from package once thawing is complete. (Repeat)

Observed scoops without handles are being stored inside large containers of sugar. If scoops are kept inside containers provide one with a handle that extends out of product.

Observed equipment/pans are being stacked wet and not allowed to properly air dry.

Observed single service food containers for orders are not inverted and/or protected to prevent contamination of interior portion of container.

Observed Person in Charge (PIC) cannot demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses.

Observed paper towels are not readily available at each hand sink.

Observed EPA registered disinfectant along with written procedures for clean up of vomit and diarrhea events is not provided/available.

Observed improper cooling methods are being implemented for Time/Temperature Control for Safety (TCS) food items: -pans with large quantities of TCS foods sealed and stacked on each other in the walk in cooler -prepared TCS food items filled too high in prep top cooler causing them to not be under refrigeration -large quantities in pans -on top of oven

Observed foods in portion bags (ex. raw chicken) sitting out thawing on food prep sink drain board at room temperature.

Observed vacuum sealed tilapia are in the individual packages thawed and kept in the package. Once the fish has thawed it must be removed from the original package.

Observed flies present in kitchen area.

Observed employee drinks in correct single use cups with a straw, but they are stored next to food and food equipment in kitchen.