ANTIGUA MEXICAN RESTAURANT

Observed TCS food holding after reheated beside grill at 88 degrees F (salsa, broth) and chicken on steam table held below 135 degrees F less than 1 hr. CA: Food hot held must reheated to 165 degrees and be maintained at a minimum 135 degrees F. COS: pic reheated broth and chicken on stove top to 180- and 200-degrees Fand chose to discard the salsa.

Observed wet wiping cloth on prep table. CA: Wiping cloths must be stored in sanitizer between use. COS: pic placed wiping cloth into sanitizer.

Observed broken/cracked lid on chip container and chipped dishes. CA: Food storage containers and dishes must be maintained in good repair/condition. COS: pic will discard broken dishes and replace cracked lid

Observation: Observed multiple potentially hazardous TCS foods cold holding at greater than 41 degrees Fahrenheit in the reach in cooler below the grill in the main kitchen area (shrimp 55F, chicken 49F, Beef 48F).

Corrective Action: Discussed proper cold holding temperatures with the PIC. Per the PIC, all of the foods had been held in the reach in cooler overnight. The PIC discarded all TCS foods in the cooler and contacted a certified repairman to have the cooler serviced. The facility will use Time as a Public Health control until the cooler can be repaired and verified by the Health Department.

Observation: Observed potentially hazardous TCS food cold holding above 41 degrees Fahrenheit in the walk-in cooler (Refried Beans 46F).

Corrective Action: Reference temperatures were taken to verify that the walk-in cooler was functioning properly (Salsa 40F, Rice 40F, Chicken 40F). Per the PIC, the refried beans were prepared the night before and placed into the walk-in cooler to cool. Discussed proper cooling methods and using multiple metal pans to properly cool the refried beans. The PIC discarded the refried beans and will educate staff.

Observation: Observed fish sealed in reduced oxygen packing thawed under refrigeration prior to being opened/ removed from a ROP environment.

Corrective Action: Discussed proper thawing of fish in a ROP environment with the PIC. The PIC discarded all fish that was incorrectly thawed and will educate employees.

Observation: Observed single-use plastic sauce container used as a scoop in a container of salsa verde.

Corrective Action: Discussed use limitations of single-use articles and storing utensils in contact with food. The PIC discarded the plastic sauce container and will use a scoop to portion foods.

Observation: Observed an accumulation of water/ ice on the floor of the walk-in freezer. No food contamination was observed.

Corrective Action: Discussed having the walk-in freezer serviced with the PIC. The PIC contacted a licensed technician to have walk-in freezer serviced. This will be rechecked by the Health Department.

Observed several pans of food not reheated to 165 degrees F before opening and placed onto steam table for serving. CA: discussed reheating procedures with pic-pic reheated food on stove top to above 165 degrees F

observed several containers of salsa and beans held past the 7 days in walk in cooler. CA: discussed discarding food held past the 7 days with pic-pic discarded the 3 pans of food.

Observed employees eating in kitchen. CA: discussed eating outside of kitchen with pic-employee moved food to dining room

Observed gasket on cooler drawer torn and in need of replacement. CA: discussed replacing gasket with pic

Observed several food items not date marked in prep cooler. CA: discussed date marking policy with pic-pic discarded

Observed several containers of chemicals (liquid and dry detergent powder) not labeled. CA: discussed labeling all chemicals with pic-pic labeled

Observed raw beef tubes thawing in standing water and ROP packaged fish sealed thawing in cooler. CA: discussed approved thawing methods with pic-pic placed into cooler and PIC discarded thawed fish in ROP packaging