WILLY'S MEXICANA GRILL #2

Observed the ice bin in the prep area with significant mold build up around the chute area and on the edges of it C/A In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS Manager has 72 hours to correct the violation and submit pictures to EHS

Observed condiment bottles at the cold holding unit across from the grill without proper labels on them C/A Label information shall include:

(i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

(ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives C/A Manager has 72 hours to correct the violation

Observed employee touching the order screen to take an order than donning gloves and proceeded to assemble a taco. Observed another employee removing gloves, entering prep area tugging on his pants, than without washing his hands put on gloves and started to assemble a salad for a customer. C/A Before donning gloves to initiate a task that involves working with food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: COS employees were directed to wash their hands by the manager in charge

Observed several trays of cooked chicken resting on the shelf in the WIC in the main kitchen completely uncovered. Food was prepped in the morning but at the time EHS visited the facility the chicken was at 39*F. C/A ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS Manager covered the chicken

Observed several TCS food items that were at the prep top unit in the main kitchen area(cut Lettuce, Shredded Mozzarella Cheese, Sour Cream, Salsa, cut romaine lettuce, shredded cheddar) holding above 41F Observed several TCS food items that were stored in a double door RIC in the prep area (Sour Cream, guacamole, shredded cheddar cheese) that were holding above 41F Ambient temperature of the unit was measured at 52*F Observed several TCS foods that were stored in the WIC in the prep area (raw chicken thigh, chipotle salsa, corn salsa, jack cheese) 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS ALL tcs food items were discarded

Observed seasoned rice at the hot holding table in the main kitchen holding below 135F Observed two trays of seasoned rice and one tray of black beans in the warmer cabinet in the main kitchen that were holding below 135F 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 (5°C) or below or 135°F (57°C) COS Manager discarded the food items

Observed several items that were stored in the WIC that were not cooling at the proper rate to reach compliance. Chipotle salsa was prepped at 11:36am on 8/01 and at 4:45pm it was at 51*F. 55 mins later it was still at 52 despite being placed on ice. Cut tomatoes were prepped at 2:00pm when tested by EHS at 4:39pm they were at 50 and one hour later they were still at 50. CA: Cooked time/temperature control for safety food shall be cooled: Within 2 hours from 135°F (57°C) to 70°F (21°C); and Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature. COS Items were discarded by Manager

Observed two bottle of water on the counter in the prep area next to the ice bin. Observed an open Willy's cup with soda resting on the counter in the main kitchen. Observed another employee taking a waffle house cup from the counter in the main kitchen and toss it in the trash when EHS arrived. C/A Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS Manager had the employee dispose of ALL the items.

Observed the ice bin in the prep area with significant mold buildup. C/A In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS Manager directed employee to wash the ice bin. Ice bin was washed before EHS left the premises

Observed one unlabeled spray bottle of "degreaser" that was out of its original bottle resting on the bottom shelf in the kitchen next to the hot holding unit. Observed another unlabeled spray bottle in the kitchen below the grill area. C/A Original Containers, Identifying Information. Containers of poisonous or toxic materials shall bear a legible manufacturer's label. Pf COS Manager has 10 days to correct the violation

Observed bottom cooling unit from the prep top cooler in the main kitchen with a fluctuating temperature between 48f in the front and 42 next to the blowing fan. Observed the 2 door RIC across from the WIC in the main kitchen with an ambient temperature of 52*F C/A Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. COS Manager placed a repair order for the unit to be repaired. EHS will re-inspect the facility within 10 days

Observed the handle to the electric tortilla warmer on the counter next to the warmer station in the main kitchen covered with food residue. Observed the prep top unit across from the handsink with food splatter inside and outside on the door. Observed the bottom of the prep unit in the main kitchen across from the grill area with some type of liquid spill on the bottom of it.

C/A The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS Facility has 10 days to correct the violation

Observed several TCS food items on prep top cold holding above 41F. PIC discarded. Item recently placed on the prep top were placed in walk in cooler to rapidly cool.

Observed several cleaned knives in the main kitchen stored on a magnetic strip that contained food debris. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Knives placed with the dirty dishes-to be washed.

OBSERVED SEVERAL METAL CONTAINERS BEING WET STACKED IN THE WAREWASHING AREA of the main kitchen. CA: 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. COS: PIC SEPARATED METAL CONTAINERS TO BE AIR DRIED.

Observed cold hold temperature violation of lettuce on the front food service line. CA: TCS cold held food must be maintained at 41F or below COS Lettuce removed from line, placed in shallow pan in walkin, 41F @1:30; PIC stated prepared at 10AM.

Observed corn(walk in cooler) not cooling at the proper rate to reach compliance. CA: Cooked time/temperature control for safety food shall be cooled: Within 2 hours from 135°F (57°C) to 70°F (21°C); and Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature. COS: Corn stirred and placed in the back of the walkin; 62F@1:30PM.

Observed multiple cups without lids and bottled beverages stored throughout the facility in the main kitchen on food preparation tables and wrapped muffin stored above the preparation table near the preparation sink. in the front food service above the prep cooler 2 cups (one without lid and the other beverage bottle). CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Cups and muffin removed and placed in basket for employee food.

Observed numerous salad bins in the walkin completely covered; two flat containers of corn all containers/bins filled to the top for cooling. 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 COS: Product placed in shallow pans, loosely covered and uncovered, and stored in the walkin near the back wall.

Observed wet wiping cloths being held outside of sani buckets in the main kitchen (3 prep tables) and front food service (between hot and cold buffet and on the prep board). CA: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be held between uses in a chemical sanitizer solution at a concentration. COS: Clothes were placed in sani buckets.

Observed external equipment, counter tops with an accumulation food debris and splatter in front food service and main kitchen. CA: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CLEAN WITHIN 10 DAYS AND MAINTAIN