EL SOLECITO MEXICAN GRILL

Observed raw pork stored above ready to eat sauce in prep bottom cooler, observed raw shrimp and raw beef stored above ready to eat vegetables in prep bottom cooler.

CA: Food shall be protected from cross contamination by storing raw meats by their cook temperature and below ready-to-eat foods.

COS: Raw meats were moved to the bottom and ready to eat sauce and vegetables are moved to the top.

Observed following items uncovered in prep bottom cooler: raw shrimp, raw pork, raw beef, salsa and queso. Observed the following items stored uncovered in 3 door glass cooler: salsa, raw shrimp, and chicken.

CA: Unless cooling, foods shall be stored covered.

COS: Items covered.

Observed raw shelled eggs and cut tomatoes (not actively cooling) cold holding above 41F in prep top cooler of main kitchen. Observed raw chorizo (pork) cold holding above 41F on prep table.

CA: TCS foods cold holding shall be maintained at 41 or below.

COS: Foods discarded.

Observed cut onions, cut cilantro, shrimp mix stored uncovered in glass reach in cooler in main kitchen.

CA: Foods shall be stored covered unless cooling.

COS: Foods covered.

Although the menu has a consumer advisor concerning consuming raw or undercooked food, the menu advisory does not specifically identify those food items that are served raw or undercooked. CA: Except as specified in subsections (5)(a)3, and (5)(a)(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf

Observed TCS foods cold holding above 41F. See items with asterisk in food temperature log. CA:Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Food items above 41F were discarded. Coolers not holding at 41F or below were taken out of service for TCS foods. Units were subsequently repaired and put back in service.

Observed a large amount of raw beef cooling in plastic bags and raw chicken being cooled in covered containers in the outside freezer. Refrigerator space was not adequate for the large quantities of food being prepared and stored. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Reduce quantities of food purchased and prepared to ensure adequate cooler space. COS: Bags of ice were placed on food to rapidly cool food.

Observed raw chicken being thawed in a sink without running water. CA: Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS: Chicken continued thawing under running water and was promptly put in a pot for cooking. Beef was put in refrigerator to continue thawing.

Miscellaneous Contamination: Observed food stored in outdoors behind facility. Prepared chips (containers), fresh onions. CA: Food shall be protected from all possible contamination, such indoor and outdoor elements; vandalism. COS: Food was placed inside of kitchen and storage room. Due to a lack of storage oil is still stored outside. Facility to obtain storage cabinet to store oil in secure area.

Observed both prep top coolers and 2 reach in coolers in the main kitchen cold holding above 41F. CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Coolers must maintain at a temperature of 41F or below. Food was discarded or moved to other refrigeration or freezers on premises. Units not cold holding were taken out of service and were serviced. Upon inspection on 6/13/23 they were found to be cold holding below 41F.

Observed the facility had no test strips available to test sanitizer solution used for wipe cloths and sanitizer solution used for sanitizing dishes (quat ammonia) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Observed broken and missing floor tile in the kitchen and missing flooring pieces in the storage room. In addition, there is a small hole at the back door that needs to be sealed. CA: Good Repair. All physical facilities shall be maintained in good repair.