HACIENDA BAR AND GRILL

Unlabeled spray chemical bottle in dinning area for cleaning tables. If chemicals area put into an unlabeled container, must write at least common name of product on the bottle to ensure proper chemicals are being used as intended and in case of accidental poisoning. COS: bottles labeled as required by PIC.

Hot water supply not maintained during peak periods. Water heater had a tripped circuit system. COS: Person in charge fixed the water heater and will call for a service.

Last inspection report from 04/25/24 not posted. The most current inspection report shall be prominently displayed in public view at all times. COS: Inspection report from today 10/29/24 will be posted.

Multiuse food contact surfaces ( Mocaljetes) are not smooth, or are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, or are not free of sharp internal angles, corners, and crevices.COS: Mocaljetes (lava rock bowls) will be use as secondary container, mocaljetes dishes will be serve in smooth, easy cleanable food grade plastic bowls.

Floor tiles broken at back door, and dishwash area, this allows to hold water and food debris that can be attraction of pests. Broken baseboard behind prep table in wait station. Keep physical facilities in good repair.

Potentially hazardous food cold held at greater than 41 degrees Fahrenheit in chef base (seafood). Per PIC Food was restocked at noon. COS: Small portions of Fish and shrimp were placed in ice bath in main kitchen. Place a work order to repair this unit.

Soda Gun machine nozzles in bar station with accumulation of mold. COS: Person in charge cleaned, sanitized nozzles.

Two large hotel pans of shredded cooked chicken filled to top being put into cooler to cool at time of inspection. To cool rapidly as required, large amounts of food need to be broken down into smaller portions and rapid cooling methods such as ice baths, putting food into walk-in freezer or ice paddles need to be in use. COS: Chicken was put into smaller containers, put on ice and placed in walk-in-freezer.

Walk-in-cooler with leak on ceiling. Prep top cooler has broken lid, missing screws. Equipment shall be designated and constructed to be durable and retain their characteristics under normal use conditions. Per person in charge there is a repair work-order in place.

Observed soiled/broken chef -base cooler gaskets.

Walk-in-cooler unit not keeping time and temperature control for safety foods at required 41F or below. it has and ambient temperature of 44 F. Several pans of ready to eat chicken, cheese sauce, carnitas with temperatures of 43F-50F, raw chicken, butter, eggs with temperatures of 42F-44F. Person in charge voluntarily discarded products and placed a work order to repair walk-in-cooler.

Pan of cheese dip put into walk-in cooler yesterday with temperature of 50F.Although ice baths are used per Manager to cool, temperatures are monitored to ensure cooling from 135F TO 70F takes place in 2 hours and cooling from 135F TO 41 F in 6 hours.COS: Cheese dip voluntarily discarded. Discussed to monitor, keep record logs of cooling temperatures, using shallow pans for the ice bath and smaller portions.

Soda Gun machine nozzles in bar station with accumulation of mold. COS: Person in charge cleaned, sanitized nozzles.

Walk-in cooler unit with ambient temperature of 44 F. Equipment shall be maintained in a state of repair and good condition. Person in Charge placed a repair order. Environmental Health Specialist will check it by 11-03-2023. CORRECTED ON 11-2-2023- Walk-in-cooler has been repair and is keeping temperature (< 41F).