SENOR FIESTA #3

One large hotel pan of cooked ground beef cooling from last night and cold held in walk-in-cooler with temperatures of 45F-56F. Potentially hazardous food cold held must be at 41 degrees Fahrenheit or below.COS: CFSM discarded ground beef and cooling methods were discussed.

Chemical sanitizing dishmachine in bar not dispensing sanitizer when tested (0 PPM). Sanitizer supply bottle was empty. COS: Manager changed sanitizer container.Chlorine sanitizer when tested 100 ppm.

2 large containers of refried beans and 1 container of cooked chicken prepared today, cooling in walk-in cooler fully covered. When placed in cooling food containers in which food is being cooled shall be loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: CFSM uncovered refried beans and chicken containers and place them on ice baths to accelerate the cooling process

Food handlers with open cups (drinks) above prep table while working with food. Drinks may be in a kitchen if they are in a single-service (disposable cup) with a lid and straw and store to prevent any possible contamination of food/food contact. COS: Drinks voluntarily discarded.

Chemical sanitizing dishmachine in kitchen not dispensing sanitizer when tested (0 PPM). Sanitizer supply bottle was empty. COS: Manager changed sanitizer container and primed it to start the dispensing process. Chlorine sanitizer when tested 100 ppm. Check sanitizer dispensing level at start of day and when supply bottle changed recheck dispensing.

Several Unlabeled spray chemical bottles around facility. If chemicals are 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.

Dumpster area needs good cleaning - bags of trash/debris behind dumpsters and area ground (pavement) with accumulation of grease. Grease container with large accumulation of grease. Pick up trash and have area pressure washed. Keep this area clean to prevent attraction for insects/rodents.

An in-use utensil was not stored with the handle above the top of the food ( tomatillo sauce, green tomato sauce) and the container. COS: Person in charge removed them from containers.

Observed soiled cooler gaskets. Person in charge wipe them off with sanitized cloths and will do a deep cleaning tonight.

Food debris/wiping cloths under shelving unit in dry storage and soda area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Per Person In charge (PIC) will get done today at cob.

2 large containers of beef stew (several days previous) in walk-in cooler with temperatures of 44F-46F cooled in containers filled too full and lids snapped on tight not allowed finishing cooling. COS: Person in charge discarded beef stew and will retrain food employees.

Several wiping cloths left on counters in main kitchen and front service. In use wiping cloths shall be stored in a bucket of sanitizer at the proper sanitizer concentration. COS: Person in charge placed wiping cloths in sanitizer buckets .

Fly tapes hanging from ceiling in food preparation areas. Insect devices shall not be located over a food prep area. Person in charge will remove them at closing time.