La Parrilla

Observed several TCS foods cold held above 41°F in grill cooler and in reach in cooler across from grill (under prep top). TCS food must be cold held at 41°F or below. The ambient air temperature (AAT) of the reach in cooler was 40.5°F, and the AAT of the grill cooler was 41°F. Must set AAT setting of both units to a degree that can consistently cold hold TCS food at 41°F or below. COS by moving TCS food items to different coolers.

Observed salsa cooling improperly due to improper cooling methods. At start of inspection, salsa was cooling in large, deep containers and covered with a lid in walk in cooler. Salsa was cooked at 9 AM, temping 52°F at 11:50 AM, then temping 47°F at 1:40 PM. COS by placing salsa in walk in freezer. Will email PIC helpful cooling methods; highly suggest to leave food uncovered and in shallow, small containers while cooling.

Observed salsa cooling on ice, temping 67°F at 11:45 AM, then temping 62°F at 1:45 PM in walk in freezer. TCS food must cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours (~33°F per hour for the 1st 2 hours, then ~7 degrees per hour the last 4 hours). Discussed proper cooling methods.

Observed grill cooler closest to stove top cold holding time/temperature control for safety (TCS) foods above 41°F. TCS foods must be cold held at 41°F or below. Ambient air temp was 43°F. COS by moving to different coolers. Must ensure unit is fixed and can cold hold TCS food at 41°F or below before placing TCS items back within it.

Observed salsa and tomatoes cold holding at 42°F in reach in cooler under prep top unit across from fryer. TCS food must be cold held at 41°F or below. The ambient air temp at the time was 42°F, then dropped to 38°F. This unit may have cold holding issues due to broken gasket. Must fix gasket. COS by moving food to different cooler.

Observed bottle of queso cold held at 45°F in prep top unit across from fryers. TCS food must be cold held at 41°F or below. This was due to the upper half of the bottle sticking out of temperature control. Highly suggest using Time as a Public Health Control (TPHC) or keeping dressing bottles in reach in cooler underneath. COS by moving to reach in cooler. Will email PIC TPHC procedure.

Observed salsa in walk in cooler cooling improperly due to improper cooling methods (stored in large, deep containers covered with a lid). Salsa prepped at 11:30 AM temping 50°F at 3 PM, then temping 47°F at 5:00 PM. TCS food must cool from 70°F to 41°F within 4 hours. COS by placing salsa in smaller portions left uncovered.

Observed minimal debris build up on can opener. Food contact surfaces stored as clean must be clean to the sight and touch. COS by rewashing.

Observed bar dish machine dispensing 0 ppm Cl-. Dish machine must dispense 50-100 ppm Cl- for proper sanitation. COS by priming.

Observed quat spray bottle used to sanitize table tops in dining area <150 ppm. A proper quat solution must be between 200-400 ppm. COS by making new solution.

Observed gasket of reach in cooler under prep top across from fryer in disrepair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Must fix.

Observed significantly rusted shelf across from 3 compartment sink. Also observed minimal debris accumulation on walk in cooler shelves. Also observed debris accumulation on cardboard on shelves in walk in freezer. Nonfood contact surfaces shall be cleaned at a rate that precludes soil accumulation. Suggest repainting / replacing shelf across from 3 comp sink, cleaning shelves in walk in cooler, and changing out cardboard daily or sooner if visibly dirty. Would also suggest smooth, cleanable mats for all shelves instead of cardboard. Must clean more frequently.

Observed the reach-in cooler located at the end of the cook line across from fryer in need of repair. The gasket on the bottom right door does not form a tight seal when the door is closed allowing the cold air to escape. The ambient air temperature in the bottom reach-in part of this prep cooler was 50F.

511-6-1.05(2)(a) - Equipment and Utensils, constructed of durable materials (C) (2) Design and Construction.

(a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. , Corrective action: repair or replace cooler in good working order to hold TCS foods at 41F and below.