Senor Birds Tacos & Tequila Bar Athens

Observed raw meat stored in WI above RTE food. CA: Store RTE food above and separate from raw meat and store raw meat in proper order on shelving. COS- Employee moved RTE food to separate area of WI and positioned raw beef above raw chicken on shelving.

Observed dust accumulation on vent in kitchen.

Chemical spray bottle stored at greeter's station without label as to identity of contents. CA: Label chemical spray bottle's with common name of contents. COS- Employee labeled spray bottle.

Observed rice cooling in deep and covered containers for greater than 6 hours at temperature of 60F. CA: Cool TCS food from temperature of 135F to 70F within 2 hours and from 70F to 41F within 4 hours for total elapsed time of 6 hours. Repeat. COS- employee discarded rice.

Shot glass stored in hand sink at exterior bar. CA: Keep hand sink accessible at all times and used for no purpose other than washing hands. COS- employee removed shot glass from hand sink. Repeat.

Mechanical dish washer dispensing sanitizer at concentration less than 50ppm. Maintain sanitizer concentration at 50-100ppm dispensed during rinse cycle of dish washer. COS- Employee replaced empty supply of sanitizer solution and verified concentration. Employee to sanitize dishware using 3 compartment sink for previously washed dishware.

Mold growth observed in ice maker located in basement stair well. CA: Clean ice maker frequently enough to preclude mold growth. COS- employee cleaned ice maker, sanitized cavity and discarded ice.

Rice cooling in deep, stacked and covered containers. COS-employee discarded rice. Repeat.

Front door propped open without screen door present to exclude pests. COS- employee closed front door.

Employee drink stored in reusable container set on kitchen work table near grill.CA: Store employee drink in single service cup with lid and straw located below and separate from F.U.E.L.S. in establishment.

Sanitizer concentration below 5oppm chlorine in wipe cloth bucket located in kitchen. CA: Maintain sanitizer concentration at 50-100 ppm chlorine in wipe cloth bucket. COS- Employee replaced wipe cloth bucket solution and verified concentration.

Employees observed not wearing effective hair restraint in kitchen.

Observed raw wood shelving in outdoor bar to store clean glassware.

Beef reheated for hot holding to temperature of 88F. CA: Reheat TCS foods for hot holding to temperature of 165F within 2 hours. Verify out of temperature less than 2h. COS- PIC reheated beef to temperature of 165 minimum.

Beef at temperature of 50F after cooling for period greater than 6 hours. CA: TCS foods to be cooled from 135F to 70F within 2h and from 70F to 41F within 4h for a total elapsed time of 6h. COS- PIC discarded beef.

Towels not accessible at each hand sink. CA: Maintain supply of hand towels at each hand sink. COS- Employee replenished supply of towels.

Access blocked to hand sink located at dish wash area. CA: Maintain access to hand wash sinks and use for no purpose other than washing hands. Repeat.

Bulk sugar stored in container without label as to identity of contents. Repeat.

Beef cooling in stacked, covered, and deep containers set in WI.

Employee wearing wrist watch during food handling.

Most recent inspection report positioned to block access by public. COS- PIC restored access to inspection report.

Ice scoop stored between uses in direct contact with top surface of ice maker located downstairs. Repeat.

Employee rinsed wipe cloth in kitchen handwash sink. Corrective action (CA): Handwash sink not to be used for any purpose other than washing hands.

Hand soap not available for use at kitchen hand sink and at hand sink in men's restroom. CA: Maintain supply of hand soap at each hand wash sink in establishment. Person in charge (PIC) refilled soap dispenser.

Menu marked with asterisks on items not cooked to order and asterisks not marked on burgers that are cooked to order. CA: PIC marked menu for cooked to order items only.

Bulk flour not labeled as to identity of contents.

Observed knife storage between uses in crack between kitchen tables.

Food containers stacked wet after washing.

Covered trash container not available for use in women's restroom.

Employee backpacks stored in dry goods room in basement rather than in designated location.

Beans and beef cooling at temperature greater than 41F for greater than 6 hours. CA: Cool time/temperature control for safety (TCS) foods from 135F to 70F within 2 hours and from 70F to 41F within additional 4 hours for total elapsed time of 6 hours. Person in charge (PIC) discarded beans and beef.

Sanitizer solution used on dining table at concentration less than 50 ppm chlorine. Corrective action (CA): Sanitize dining tables using spray bottle of sanitizer solution and individual paper towels at each table.

Beans and beef cooling in deep and covered containers set in walk-in (WI).

Employees wearing bracelets and wrist watches during food prep handling.

Most recent inspection report obstructed from public view at front door.

Raw eggs stored above ready-to-eat (RTE) sauce in walk-in (WI). CA: Store raw eggs below and separate from RTE foods. Person in charge (PIC) moved eggs to proper shelf in WI.

Beans and beef cold held in WI at temperature greater than 41F. CA: Cold hold time/temperature control for safety (TCS) foods at 41F or below. PIC discarded beans and beef.

Storage of dishware in kitchen hand sink. Corrective action (CA): Keep hand sink accessible at all times.

Dining tables sanitized using single bucket method. CA: Use sanitizer solution in spray bottle and single-use paper towels at each dining table.

Consumer Advisory and Disclaimer not correct on menu. CA: Correct wording for Menu Advisory and Disclaimer provided to add for Asada and burger menu.

Chemical spray bottles not labeled as to identity of contents. CA: Label spray bottles with common name of contents.

Dishwash machine dispensing sanitizer at concentration in excess of 200 ppm chlorine. CA: Sanitizer concentration must be maintained at 50-100 ppm chlorine. Discontinue use until dishwasher repaired. Wash, rinse, and sanitize dishware in 3-compartment sink.

Bulk salt stored in kitchen without label to identify contents.

Beans and beef cooling in deep and covered containers set in WI.

Employees wearing wrist watches and bracelets during food preparation.

Inspection Report posted behind store room door. Display report 15 feet front door at eye level to one foot approach.

Knife storage between uses in crack between kitchen tables. Utensils stored between uses in room temperature water.

Storage of plastic cups on floor in downstairs dry goods room.

Employee drinks stored on kitchen food shelf. Employee backpacks stored at kitchen grill.

Chlorine over 200 ppm in dishwasher. Corrective action (CA): Chlorine sanitizer should be kept at 50-100 ppm. Have dishwasher serviced.

Bowl used as scoop in bulk sugar. All scoops need handles.

Multiple small metal containers stacked wet on dry dish rack. Allow to air-dry before stacking.