Guitarras Mexican Grill

EHS observed food not cooling properly enough per cooling rationale in WIC. 3 out of 5 foods temps stayed at the same temp over 30 min time frame. When EHS took first temp @11:38am. EHS left lids slightly uncovered for air ventilation. When EHS went to take 2nd temp, some food items were back fully covered. All food was prepped at 10:00am (approx). Per cooling rationale food was to drop at .121 degrees Fahrenheit. The second temp was took at 12:08pm. Majority of food temps were at 50 degrees Fahrenheit. Only one food item at 49 degrees Fahrenheit dropped.

d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

PIC placed food on ice. This was COS.

EHS observed frozen foods (ethnic, veggies, and ethnic) in reach in freezer drawers. Reach in freezer x2 in prep room and server's station stored outside from original containers without label.

(d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Informed PIC to label all food. This must be corrected by 06/12/24

EHS observed serving plates and bowls stored on 1fst and 2nd wire shelving row in main kitchen next to WIC not covered or inverted.

(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

(ii) Covered or inverted.

Informed PIC to either wrap or invert plates. This must be corrected by 06/12/24

EHS observed crack in ceiling in main kitchen near prep top cooler and grill. EHS also observed broken floor tiles in WIC and bar area. EHS also observed bottom of walls not sealed and flushed with other walls in WIC. PIC said it has been hard trying to repair things with landlord

5. Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Informed PIC to either have ceiling and floor tiles repaired or replaced and to have walls sealed. This must be corrected by 10/4/23

EHS observed several time temperature control for safety items stored in WIC above 41 degrees. EHS took ambient temperature of WIC and the degrees is 57.
EHS temped all TCS food and temp ranges were between 51-61. See temp log for all TCS food. Date mark stickers were between listed 09/18-9/20/23. EHS informed PIC that all food has tossed. PIC informed EHS that most dates were wrong. However, EHS must go by dates on containers being that it is unknown how long food has actually been in WIC. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

PIC and employees tossed all food in WIC.

EHS observed serving plates stored on clean dish rack near WIC with food contact surface facing up.

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:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Informed PIC to either invert or wrap the first plate. This must be corrected by 09/22/23

Observed WIC not meeting the required temps to sustain for TCS foods. EHS took ambient temp of WIC and the temperature was 57 degrees Fahrenheit.

3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Informed PIC to have WIC repaired to sustain temperature for TCS foods. This must be corrected by 09/21/23

EHS observed broken gasket seal around WIC door. EHS informed PIC that this could be the reason of WIC not sustaining temperature.

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.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened

Informed PIC to have gasket repaired or replaced. This must be corrected by 09/21/23

EHS observed stained ceilings and accumulation of grease on hood vents.

5. Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Informed PIC to have hood vents cleaned and ceiling tiles clean or replaced. This must be corrected 09/25/23