BLUE AGAVE MEXICAN BAR & GRILL

Observed the following foods stored uncovered: 2 containers of red sauce on grill, 1 container of red sauce and pitcher of salt on prep table in the back prep/storage area of main kitchen; tamales in prep top cooler, all foods in steam table (sauces, cheeses, beans, chicken, beef, rice), chip on shelf above prep cooler in grill cook area; cut onion and cilantro cups in reach in cooler and salsa pitchers on shelf in hostess area; ice in ice bin of outside bar. CA: Food shall be stored covered COS: Employees covered foods

Observed an excess build up of black residue accumulated on the ceiling inside the ice machine in dish washing area. Observed slight orange residue on white panel inside ice machine in dry storage area. CA: Food contact surfaces shall be cleaned to sight and touch. COS: PIC cleaned ice machine ceiling and panel

Observed facility washing dishes with dish machine chlorine sanitizer at concentrations of 0ppm. CA: Dishmachine chlorine must be at proper minimum strength (50-100ppm ) or manufacuturer's instructions. COS: Facility stopped using dishmachine and switched to using 3 comp sink to wash dishes.

Observed several containers of the following foods with dates marked: several containers of salsa, beans, meats with prep dates of 04/06 discard 04/13 and prep dates 04/08 discard date of 04/13, and prep dates of 04/09 to discard 04/17; garlic spread date marked prep date of 03/30 and discard 04/10. CA: Prepped Ready to eat TCS foods must be date marked for discard within 7 days from prep - prep date is day one. COS: PIC redate-marked foods

Observed all TCS foods in all coolers in main kitchen area cold holding greater than 41 degrees (except 3 foods stored with ice inside with the food and one beef in single door prep cooler) see temperature chart. CA: Time/Temperature control for safety food must be cold held at 41 degrees or below. PIC discarded foods in 3 door prep top cooler and moved foods to walk in cooler

The Person in Charge presented a bleach only used for stains, cleaning and deodorizing with no EPA #. PIC could not provide details or proof during the inspection that a proper disinfectant would be utilized for responding to a vomiting or diarrheal event in the the establishment. CA: Person in Charge must provide details or proof during the inspection that a proper disinfectant would be utilized for responding to a vomiting or diarrheal event in the the establishment. Must be corrected in 10 days

No v&F Documents/ procedure. CA: Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf

Observed Sanitizer not used in manufactures guidelines. CA: Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing:

Observed multiple scoop handles in raw product. Observed bowls and plates being used to portion food or ingredients.

Observed multiple metal and plastic bins, pans, and other dishes being stacked when wet. CA: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food