El Jarocho Mexican Grill LLC

Observed grease/food debris accumulated under and on cooking equipment at the grill and fryer area. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. All areas shall be thoroughly cleaned.

Observed cooling methods being used not adequate in rapidly cooling Time/Temperature Control for Safety Foods. Two large bowls of rice observed cooling in large, overfilled bowls at room temperature with temperature not being monitored. Rice was moved to small, shallow containers and placed in the freezer for rapid cooling. Discussed cooling using thin, shallow pans, separating into smaller portions, and within 2 hours cooling from 135°F to 70°F; within a total of 6 hours from 135°F to 41°F or less.

Observed a handwashing sink not being maintained so that it was accessible at all times for employee use. Back hand sink was blocked by drink mixes. Hand sinks shall be accessible for use at all times.

Observed a handwashing sink was not being maintained so that it was accessible at all times for employee use. Front hand sink was blocked by a bucket; rear hand sink was blocked by a drink machine. Hand sinks shall be accessible for use at all times.

Observed establishment does not have correct chemical for employees to use when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Correct chemical(Clorox Bleach) shall be obtained for responding to vomiting or diarrheal events.