SENOR TEQUILA GRILL & BAR 2

Observed Shredded cheese, carnitas that were in the cooling stages but were having a cover on top of them. C/A . 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. COS Items were uncovered to achieve the proper cooling temperature within the 4 hour time.

Observed several TCS food items stored in the main kitchen holding above 41*F See Below for the food chart. C/A 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 COS Manager discarded the beef, ranch, diced tomatoed, shredded mozzarella, shredded lettuce and spring mix from the prep top unit. The chicken from the drawer was discarded as well. The beef, shrimp, and raw breast was allowed to cool on ice.

Observed employee dumping ice in the hand sink in the server area. Observed ice in the handsink in the bar area with ice inside of it. C/A A handwashing facility may not be used for purposes other than handwashing. Pf COS employees were educated to not use the handsink for any other purpose than washing hands.

Observed, in main kitchen dish machine, sanitizer at 0 ppm (Chlorine) when tested. Dish machine was not dispensing sanitizer at all. C/A Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum concentration of 50-100ppm. COS Manager was instructed to NOT use the dishwasher until it is repaired. ALL DISHES WILL NEED TO BE WASHED AND SANITIZED AT THE THREE COMPARTMENT SINK. MANAGER WILL HAVE TO SUBMITT THE REPAIR INVOICE TO EHS

Observed the ice bin with mold build-up around the chute area in the server area. Observed the soda nozzles with mold residue in the server area. Observed mold residue on the nozzles around the slushy machine in the bar area. C/A Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS Manager has 10 days to correct the violation and email pictures to EHS

Observed both sanitizer buckets with chlorine concentration below 50ppm C/A Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, COS Manager added sanitizer and the concentration was reading at 50ppm

Observed, in main kitchen dish machine, sanitizer at 0 ppm (Chlorine) while dishes were being washed/rinsed/sanitized. No sanitizer was observed in bucket connected to dish machine. CA: Chemical sanitizing dish machines shall be between 50-100 ppm for chlorine sanitizer. COS: PIC instructed employee to change sanitizer. New reading 50 ppm (chlorine)

Observed, in main kitchen and bar area, sanitizer buckets with wiping cloths stored in between use, stored directly on the floor. CA: Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.