LOS CHILUDOS FRESH MEXICAN GRILL

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork in walk-in cooler. Educated operator on storing products according to cooking temperatures. Operator moved chicken below pork. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed container being used to dispense corn flour. Operator removed container. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on 2 door make station with cut marks.

Basic - Food stored on floor. Observed plastic bottled water stored on the floor beneath wire rack next to door to dining room. Operator moved water off the floor. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can owner with food debris. Operator cleaned and sanitized can opener. Corrected On-Site

Basic - Equipment in poor repair. Observed clear bin with cracks and chips. Operator removed in for disposal. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed container being used as scoop in sugar. Operator removed container. Corrected On-Site

Basic - Food stored on floor. Observed plastic bottled tea on floor in dry storage area. Operator moved tea to shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans being held at 120F for approximately for 1 hour. Operator removed beans to reheat. Educated operator on holding temperatures. Beans reheated to 175F. Corrected On-Site

Basic - Food stored in a location that is exposed to splash. Water bottles exposed to splash water during cleaning of the walk in cooler.

Basic - Food stored on floor. Fryer oil being stored on floor. Operator removed to shelf above floor. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop used for dispensing corn flour, had handle in flour. Operator removed scoop. Corrected On-Site

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Observed container of rice in dry storage area with a broken lid. Operator covered container with plastic wrap. Corrective Action Taken - From follow-up inspection 2023-10-17: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched dirty dish, then touched clean cooking utensils. Instructed employee and manager on proper hand washing protocol. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (49F - Cold Holding)in hooded reach in cooler at the cook line. Per operator it was stored from the opening, approximately 2 hours. Operator placed the item in the freezer to cool down. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket quaternary ammonium concentration +400ppm. Operator diluted sanitizer, new reading 200ppm. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on hooded reach in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork cooked day before no date mark. Operator placed the date on pork. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed small try used to scoop steak. Operator removed the tray. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored on cook line. Operator placed the wiping cloth in sanitizer bucket. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Back exit door no self closing mechanism.