LAREDO'S MEXICAN BAR & GRILL

Observed foods stored uncovered in the main kitchen prep top unit drawers(pork and fish) and drawers under the grill (all items onions, peppers, zucchini, other veggies, chicken, beef, and fish); in the bar area reach in cooler(cut oranges). C/A: Food stored should be covered to prevent the possibility of contamination. COS: All foods were covered

Observed the cavity's roof of two microwaves in the main kitchen with food encrusted and 2 white cutting boards stored under the prep table with food encrusted in deep slits; soda gun internal nozzle with mold build up in the bar area. CA: Food must be maintained clean to sight and touch. COS: Cutting boards discarded; other items cleaned and sanitized.

Observed employee drink on the prep table in the main kitchen. CA: Areas designated for employee items must be stored away from food preparation areas, areas where food is protected from contamination. COS: Cup removed.

Lighting in the far right side of the walkin unit is insufficient to see the floor without illuminating another light source.
CA: The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

2. At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators; 30 DAY CORRECTION IS REQUIRED.

Observed pork in the drawers of the prep top unit stored at 44F and 46F in the main kitchen. CA: TCS cold held foods must be maintained at 41F or below COS: Cooled to 41F @ 1:55PM, temps taken around 1:25 PM

Observed rice hot holding in the main kitchen steam table at 128F CA: TCS hot held foods must be maintained at 135F or above. COS: Rice discarded

Observed a lunch bag containing employee food and 2 drinking cups stored on the prep top table beside the fryer in the main kitchen. CA:Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Items removed from the table.

Observed tomato sauce container without a date prepared 10/14/24 and Chicken tamales dated 9/28/24 in the bottom of the prep top unit; chicken wings in the walkin dated 10/10/24; chipotle sauce in the reach in dated 10/10/24

2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient.

COS: Chicken wings dated 10/17/24; tamales dated 10/12/24; tomato sauce dated 10/14/24; chipotle sauce dated 10/14

Observed several food employees wearing watches and bracelets while conducting food preparations in main kitchen.

C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

EHS discussed jewelry requirements with CFSM during the inspection.