Guitarras Mexican Grill Express LLC

Observed three pans of rice left outside for cooling about an hour prior to inspection in deep pans and no ice bath. One of them reach 121F.

511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Corrective action: Discussed with PIC the proper methods of cooling and placed pans inside of reach in cooler for faster cooling. Recommending to use shallower pans.

Observed warewashing machine reaching 105F and 116F after two consecutive uses. Data plate shows necessary temperature to be 140F for both wash and rinse.

511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

j) Cleaning Agents and Sanitizers.

1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf

2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf

Corrective action: Discussed with PIC to have machine checked to ensure proper temperature is reached.

EHS observed food items (see temp log) in WIC prepped at 10:00am not cooling properly. EHS observed that boxes were on top shelf blocking air flow in WIC. This causes for the food to not cool properly. Some food temps changed and some remained the same. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Informed PIC to remove boxes from top of WIC to allow enough air flow and heat transfer, and to also loosely cover or uncover food. EHS also informed PIC to either place food on ice or transfer to WIF for rapid cooling. This must be corrected by 04/24/25

EHS observed the most recent food inspection report not posted for public viewing . Facility had a score of 91 posted for public viewing with date of 2/28/24

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Informed PIC to have recent inspection score posted at all times. This must be corrected by 04/24/25

EHS observed broken gaskets at REF in bar area. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. EHS informed PIC to have gasket repaired or replaced. This must be corrected by 04/25/25

EHS observed hand sink not in operation in prep area. EHS turned both faucets and sink did not turn on. Employee informed EHS that the cold water nozzle is in need of repair. (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf EHS turned on hot water. EHS informed PIC that sink must be operational at all times, especially in prep area. Prep are has two sinks. This was COS.

EHS observed bowls and plates stored on wire shelving in cook area with food contact surface facing upwards. (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (ii) Covered or inverted. Informed PIC to have plates inverted or covered. This must be corrected by 10/31/24

EHS observed broken gaskets at REF in bar area, and REF in prep area (milk, and salsa REF)

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Informed PIC that gaskets will have to be replaced. This must be corrected by 11/4/24

EHS observed hood vent system in need of cleaning in main kitchen area. EHS observed a buildup of grease in hood vent system 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have hood vent system cleaned. This must be corrected by 11/4/24

Observed handsink at bar cornered between trashcan and liquor rack; EHS had to squeeze into area. (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. EHS informed PIC that the handsink could not be blocked and that the liquor rack should be moved to another location in the bar area.

Observed self-closure needed on the rear door. (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors. EHS informed PIC of the need to install a self-closure system on the back door.

Observed a green tumbler on the prep table in the kitchen and two jackets on the storage rack with facility dry products. b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed PIC of the need to create a designated area for employee belongings and that drinking is to occur from a disposable cup, lid, and straw and away from the food prep area; PIC moved items to office area.

Observed self-closure needed on the rear door. (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors. EHS informed PIC of the need to install a self-closure system on the back door.

Observed facility's need to seal baseboards where coving not complete or missing and where other baseboards do not create a flush seal. c) Floor and Wall Junctures, Coved, and Enclosed or Sealed.

1. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm).

2. The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. EHS informed PIC to seal the baseboards to prevent water from flushing/pooling underneath.