DON EDUARDO MEXICAN RESTAURANT

Observed top portion of prep top cooler 2 cold holding at a temperature higher than 41F (see temperature Log). CA: 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. Discussed with PIC that TCS foods must not be stored at the top portion of the prep top cooler, and that the overall temperature of the prep top cooler as well as all coolers must be dropped to around 35F for better cold holding of TCS foods. COS: Those foods were moved to the walk in freezer to properly cool and put into smaller portions.

Observed chlorine sanitizer solution in all three buckets with less than 50 ppm. Observed chlorine in warewashing machine less than 50ppm. Informed PIC to increase solution level to effectively clean and sanitize surfaces. COS: PIC removed bucket and corrected solution to appropriate level. There is disinfectant clorox bottle with chlorine inside present, however the label was torn off. The bottle has "Clorox" on it with yellow liquid inside that smells of chlorine. PIC stated that this chlorine is the disinfecting bleach that health inspector instructed them to buy during previous inspection.

Observed chlorine levels in warewashing machine below 50ppm. CA: Chlorine solution must be between 50ppm and 100ppm. Discussed with PIC that the auto-chlor technician was called to come fix the machine's chlorine output.

Observed large quantities of raw meats prepped an hour before inspection tightly covered and stored in meat cooler to cool. Meat cooler temperature is not low enough to properly cool such large quantities. Observed large quantities of raw meats in prep top cooler prepped an hour before inspection stored at the top of prep top cooler to cool. As stated earlier, those coolers were unplugged for cleaning during that time. CA: 1. 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: The large tubs of meat were placed in the walk in cooler to cool properly. The pans of raw meat in the prep top cooler were divided into smaller portions and placed at the bottom of the prep top cooler.

Observed minimal space present for the amount of foods that are cooling in the facility. CA: (a) Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf Discussed with PIC that they must consider ordering less foods to make room in the walk in cooler and walk in freezer for foods to properly cool before placing them in reach in coolers and prep top coolers for cold holding.

Observed salsa made on facility and Charro beans cold holding above 41F (See temperature log of this inspection). Observed all ambient temperatures of coolers over 41F. CA: 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 or below. COS: PIC discarded the out of temp salsa and charros.

Observed handwashing sink near the walk in cooler blocked by mop buckets and trash cans where employees could not easily use. CA: Handwashing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. COS: PIC unblocked the handwashing sink.

Observed multiple storage containers stacked clean and wet. CA: After cleaning and sanitizing, equipment and utensils Shall be air-dried or used after adequate draining before contact with food. COS: PIC had employees to reorganize containers so that they may properly air-dry.