El Potro Mexican Restaurant #30

Observed raw chicken stored next to raw beef in the walk in cooler. Observed cheese stored above raw beef. Observed raw shelled-eggs stored next to raw shrimp.

CA: PIC rearranged food by cooking temperatures. Food should be separated by raw ready-to-eat food including other raw animal food.

Observed chicken in reach-in cooler and walk-in cooler holding above 41F.

CA: PIC discarded food items that were held over 4 hours. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below

Observed raw chicken stored on the ground in the walk in cooler.

CA: PIC rearranged items in walk-in cooler to make room for chicken to be stored on the shelf. Food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor.

Observed raw chicken stored over raw beef and tomatoes. Observed raw beef stored next to tomatoes. Observed raw shrimp stored on the same shelf as tortillas.

CA: PIC rearranged items to allow for proper separation.

-Observed items in prep cooler not stored covered (shrimp, rellano and salsa). PIC covered identified items. Educated PIC on protecting food product from overhead contamination.

Also, observed taco shells and tortillas stored over steam table (on foil). PIC removed items and stored in container. Educated on maintaining food product protected from contamination.

Build-up of debris in bottom of reach in freezers.

Observed cell-phone stored over prep area. Had PIC remove phone phone. Educated PIC on ensuring employee items are stored to prevent contamination. Items must be stored under and away from food product, single service items and clean dishes. Cannot be stored over or on prep areas.

Observed raw chicken next to tortillas, and raw beef next to lettuce and avocados in the reach in cooler.

CA: PIC re located the food to the correct location.

Observed TCS food items in the walk in cooler above 41F.

CA: PIC discarded food prepped more than 4 hours and rapidly cooled food prepped under as it was still in the SAFE ZONE.

Observed cooked pork hot holding at 92F.

CA: PIC discarded food item.

RCA: 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.

Observed multiple food items uncovered throughout the facility.

CA: PIC provided covers/lids for all food items.

RCA: When storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.