FUEGO TORTILLA RESTAURANT

Observed several TCS items cold held above 41F in the prep cooler unit 1 in main kitchen.

C/A: TCS food shall be maintained at 41°F (5°C) or below.

COS: All items cooled to 41F @2:30pm

1. Observed knife and pot in hand sink in main kitchen near Reach in freezer
2. Observed hand sink near window in main kitchen obstructed by prep cooler unit.
3. Observed hand drying provisions at bar hand sink obstructed by cases of soda.

C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

2. A handwashing facility may not be used for purposes other than handwashing.

COS: Knife and pot were removed from sink, cases of soda were moved from front of hand drying provisions. Facility has 72 hours to remove prep cooler from front of hand sink in main kitchen (correct by 6/7).

Observed black and pink slime buildup along baffle and interior of ice machine in warewashing area near 3-comp sink.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed several dishes with food debris stored for use on dish rack in warewashing area of facility.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

1. Observed bottle of bleach and water solution stored unlabeled in main kitchen near window.
2. Observed unlabeled bottle of acid stored above 3-compartment sink in warewashing area of facility.

C/A: Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

COS: Both bottles were labeled with common name.

Observed multiple pans wet stacked for use on rack in warewashing area of facility.

C/A: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed chlorine concentration at automatic dish washer below 10ppm.

C/A: A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles.

Observed food employee touch raw chicken, then proceed to touch clean aluminum containers in main kitchen. C/A: Employees shall wash hands after touching raw animal proteins and before changing task. COS: Hands washed

Observed several containers containing food not stored covered in reach-in cooler of main kitchen and in containers at bar. C/A: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Covered

Observed several cold holding violations inside prep cooler unit 1 of main kitchen. C/A: TCS food shall be maintained at 41°F (5°C) or below. COS: Discarded

Observed grilled chicken and steak hot holding below 135F next to grill of main kitchen. C/A: Ensure hot holding TCS foods remain 135F or above at all times. COS: Rapidly reheated. Per PIC, the foods were taken off the grill less than an hour prior.

Observed hand soap not accessible due to hand pump not working at hand sink in main kitchen. Observed hand soap not available at hand sink behind bar. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap COS: Hand soap provided.

Observed paper towels not provided at hand sink in main kitchen (next to prep sink). Observed paper towels not provided at hand sink behind bar. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures

COS: Paper towels provided.

Observed prep top cooler unit (1) unable to maintain TCS foods 41F or below. C/A: Ensure cold holding equipment is kept in good repair

Observed several items on ice baths on shelf not cooling rapidly. C/A: TCS foods being cooled from 135F to 70F in 2 hours MUST cool 0.54F per minute (roughly 32.5F per hour). To successfully cool from 135F to 70F within two hours, the food must be cooled at a rate of approximately 0.54?F per minute (135F -70F = 65F total divided by 120 minutes = 0.54F per minute) or 32.5F per hour. COS: PIC utilized ice stirring sticks to rapidly chill.

Observed several TCS foods cold holding above 41F in walk-in cooler and reach-in cooler in main kitchen. C/A: TCS food shall be maintained at 41°F (5°C) or below. COS: Discarded

Observed several items on ice baths and inside prep cooler not cooling rapidly. 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: PIC replaced melted ice with fresh ice, and placed items inside prep cooler on ice.

Observed several TCS foods cold holding above 41F in walk-in cooler in main kitchen. C/A: TCS food shall be maintained at 41°F (5°C) or below. COS: Discarded