WILLY'S MEXICANA GRILL #29

Observed tomato puree cooling at a rate that would not reach 41f within 4 hours in the walk-in cooler. Observed corn cooling at a rate that would not reach 70f within 2 hours in the walk-in cooler. C/A: Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Both items were cooling in tightly closed bulk containers. PIC placed items in ice baths to rapidly cool to 41f.

Observed black build-up on the soda nozzles located in the dining room. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: employee removed nozzles, cleaned, and sanitized.

Observed multiple TCS foods (lettuce, sour cream, cheese, corn) stored above 41F in the prep top cooler in the font food service. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Items placed on line within an hour. Will discard food in 4 hours.

Observed black beans and ground beef holding below 135F on the steam table in the front food service. C/A: TCS foods shall be maintained at 135F or higher when hot holding. COS: Food placed on steam table within the hour. Beans and beef reheated to 165F on the grill and placed back in steam well.

Observed black build-up inside of the dispenser area of the bulk ice machine in the main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Numerous TCS foods on Front Food Service Prep Top Cooler and Prep 2 observed cold holding above 41 F. CA: All cold holding TCS foods must remain at 41 F or lower. COS: TCS foods moved to Walk-in Cooler to cool to 41 F or lower (only on prep line for 1 hour per PIC). Prep 2 sauces discarded.

Mexican and Cilantro Rice hot holding on steam table observed below 135 F. CA: All hot holding TCS foods must remain at 135 F or higher. COS: Removed to reheat in Catering Room Warmer Cabinet (PIC stated rice holding for only an hour on steam table.)

Several dry storage containers of seasoning observed without labels.

CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Inspection from 2022 (89-B) observed posted instead of 2023 (81-B) inspection.

CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed knives stored in crevice of Main Kitchen Prep Top Cooler.

CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

COS: Removed.

2-door Prep Cooler in Front Food Service observed with food debris. Walk-in Cooler shelves observed with mold.

CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Black beans in walk in cooler observed cold holding at 46F. Corn ready for service in front food service observed cold holding 46F. CA: All cold holding TCS foods must remain at 41 F or lower. CA: Black beans discarded.

Tomato puree cooling in ice bath observed only dropping from 113F to 111F in 2 hours. CA: Cooked foods must cool from 135 F to 70 F within 2 hours then 70 F to 41 F in 4 hours. COS: Tomato puree discarded

Observed black and pink mold buildup in ice machine's dispensing area.

CA: All ice machines shall be cleaned to a frequency to prevent mold and debris buildup.

Walk-in Cooler shelves observed with heavy food debris.

Fryers observed with heavy grease build-up. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.