Tecali Grille

Observed sanitizer bucket near grill area at 0 ppm Cl-. For proper sanitation, sanitizer buckets need to be 50-100 ppm Cl-. COS by making new bucket of 50 ppm Cl-.

Observed most recent inspection report (82 B) not posted in public view. The inspection report prior to the 82 B was posted (87 B). Must post the most recent inspection report in public view.

Observed significant soil accumulation on shelves in walk in cooler. Must clean nonfood contact surfaces at a rate that prevents accumulation.

Observed several time/temperature control for safety (TCS) foods cold held above 41°F in prep top and reach in cooler underneath. The ambient air temperature of this unit was 45°F. All TCS foods must be cold held at 41°F or below. COS by lowering the AAT to 35°F.

Observed cooked chili peppers and soup prepared at 9 AM temping 44°F at 5:15 PM. Must cool TCS food from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours. Discussed proper cooling methods with PIC. Highly suggest to immediately put cooked TCS items in cooler on flat trays / smaller portions left uncovered while cooling. COS by putting peppers on flat tray and uncovering soup.

Observed enchilada sauce prepared on 5/13/25 and jalapeno sauce with a prep date of 5/5/25 in walk in cooler. TCS food that requires date marking shall be used or discarded within 7 days of prep, with the day of prep counting as day 1. COS by discarding. Gave PIC helpful handout on proper date marking.

Observed several bottles of salsa and chipotle sauce held for more than 24 hours in reach in cooler in front food service area without a date mark. Must date mark TCS foods if held for more than 24 hours. COS by adding dates.

Observed broken floor tiles near 3 compartment sink. All physical facilities must be maintained in a state of good repair. Must fix.

Observed employee food on shelf directly next to customer food in walk in cooler. Must put employee personal items in a separate, designated area away from food to prevent contamination. Highly suggest labeling a tub "employee food" and keeping all items on the bottom shelf of walk in cooler. COS by moving employee food to bottom shelf.

Observed TCS foods in walk-in being cold held above 41°F. Ambient temperature of cooler was 41°F with TCS foods ranging between 42-44°F. Ambient temperature of cooler must be lowered between 36-38°F within 72 hours. Must reduce prep and store food in other units until fixed.

Observed chicken, pork, beef, and salsa prepared 9/15/24 and 9/16/24 not discarded within 7 days. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days.

COS by discarding.

NOTE: Day of prep is considered day ONE.

Observed the concentration of the sanitizing solution at 0ppm. Must be between 50 and 100ppm. COS by bringing the concentration to 100ppm.

Observed chemicals stored above the reach in cooler next to the microwave. Must store chemicals in designated area away from the food and food contact surfaces. COS by moving to designated area.

Observed the vents in the kitchen dirty/dusty. Must clean the vents.