LOS 3 MARIACHIS MEXICAN RESTAURANT

Observed temperature controlled for safety (TCS) foods held without temperature control.

COS: Foods discarded that were above 50° F. Two food items were at 125-130° F after being recently removed from temperature control and were recooked to 165° F to make safe again.

Time/Temperature Control for Safety Food (beans) was not cooling at rate fast enough to cool to 70F in 2 hours.

CA: Charlton EH explained to CFSM about proper cooling and how to achieve faster cooling of their foods by reducing the volume of the food cooled, ice baths or paddles, or using smaller containers of food.

Observed a drinking cup sitting on top of raw beef on the food prep table.

COS: Beef and cup discarded and discussed with CFSM and staff.

A handwashing sink was being used for other purposes other than handwashing. Food prep employee was washing food prep equipment in handwash sink.

COS: Discussed with CFSM about handwash sink use limitations who then discussed with food prep employee.

Shelf refrigerator has gaskets/seals that are duct taped together that pose possible food contamination risk.

Observed food residue build-up in microwaves.

Gas water heater flue vent not vented to outside of building. Exhaust dumps inside of building.

Equipment and/or utensils are not being air-dried or adequately drained after cleaning and sanitizing them before using them in contact with food. CA: PIC told to air-dry all washed equipment and that the equipment must not be dried with paper towels, cloth, etc.

Observed a food employee walk in from outside of the FSE, with gloves on, and walk over to the countertop prep table after grabbing a clean plate and started to plate shredded lettuce on the plate. CA: Told PIC about the incident and had her throw away the plated food and observed the food employee wash his hands and get a new pair of gloves; discussed proper hand washing procedures.

Food found stored past disposal date marked (oldest was 09/17). CA: Told PIC to discard food and discussed proper date marking procedures for PHF not in original packaging and/or food prepped in FSE and held more than 24 hours.

Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/ware washing machine. Test strips were very old and the label was unreadable. CA: Told PIC to order new test strips and to use them.