Anna's Mexican Bar and Grill

Observed employee put on gloves and begin to prepare a bowl of queso without washing hands first. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. COS: Bowl of queso was discarded and employee removed gloves and washed hands before donning new gloves.

Observed speaker and cell phone stored on prep top surface in kitchen. CA: Discussed with PIC, both items were moved to designated area in order to prevent potential contamination.

Observed TCS food item (cheese dip/queso temp taken at 119 F) not hot holding at 135 F or above. CA: Employee reheated cheese dip (queso) to 165 F within the 2 hr time period.

Observed TCS food item ( salsa temp taken at 44 F ) date marked prepped on 11/5/24, temp taken on 11/6/24 at 3:30 pm. TCS food item not reading at 41 F or below in walk in cooler, PIC stated the salsa was prepped in the evening of 11/5/24 and never left the walk in cooler after prep and remained closed. CA: PIC discarded salasa.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. CA: PIC has previously been provided with DPH issued reporting agreements but none of them have been filled out; employees will read and sign. Spanish copies will be provided.

Observed employee drinking in kitchen; personal drink was not in a single use cup with lid and straw. CA: Drink was removed from the kitchen.

Observed ice machine and soda machine nozzle holders not cleaned at a frequency necessary to maintain food contact surfaces clean to sight and touch; significant dark build up on the soda machine and pink buildup on the inner portion of the ice machine. CA: Discussed with PIC. Soda machine and ice machine was cleaned and sanitized and moving forward the frequency of cleaning will be increased.

Observed improper methods of cooling potentially hazardous TCS foods; large pans of covered cheese dip were stacked three-high in the walk-in cooler and were temping 84-90 degrees Fahrenheit after an hour of cooling; observed dressing and salsa cups that were prepped less than 4 hours prior placed directly into the small reach-in cooler. CA: Discussed with PIC. All items were moved to an ice bath to rapidly cool.

Observed previously frozen fish thawing in its reduced oxygen packaging in the reach-in cooler. CA: Discussed with PIC. Packaging was cut.

Observed no internal thermometer in the newly purchased reach-in cooler. CA: Discussed with PIC. Thermometer will be placed inside the unit.

Observed multiple areas in the kitchen where employee food was not stored in separate, designated areas (crackers on the dishwasher, coffee creamer mixed with facility food, bagged groceries in a bin of raw beef in the walk-in cooler). CA: Discussed with PIC. Crackers were discarded, all other foods were moved to a separate, designated area for employee personal food.