Adobo Taqueria And Tequila Bar

Observed TCS foods in a RIC at the grill prep with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. 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

Observed several chemical bottles throughout the kitchen without a label indicating the common name of the product. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

Observed several tcs food items stored inside of RIC unit below grill reaching temperatures above 41F. CA: Advised PIC time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed main kitchen dish washer incapable of dispensing sanitizer solution during wash cycle. Observed build up of previous food soil debris on the surface of can opener blade. CA: Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed the presence of flies around the main kitchen area. CA: Advised PIC the presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control.

Observed several tcs food items in reach in coolers and counter tops in the main kitchen grill area reach temperatures above 41 F. CA: Advised PIC time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Or 135°F (57°C) and above for hot holding purposes.

Observed build up of mold-like debris inside of ice machine. CA: Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed several TCS products in the reach-in cooler near the grill above 41 F. 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 or 135°F (57°C) or above. Foods that were prepped less than 4 hours ago were moved back to the walk-in cooler to cool down to 41 F. Have reach-in cooler repaired.

Observed moderate build up in the ice machine. Food contact surfaces must be cleaned frequently to prevent contamination. Clean ice machine.

The most recent health inspection was not available. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Post the newest health inspection.

Observed the door for the walk-in cooler unable to fully close. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Repair the door.

Observed several TCS products in the reach-in cooler near the grill above 41 F. 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 or 135°F (57°C) or above. Foods that were prepped less than 4 hours ago were moved back to the walk-in cooler to cool down to 41 F. Have reach-in cooler repaired.

Observed queso at 120 F in the steam well. 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 or 135°F (57°C) or above. Queso was discarded as it was reheated over 2 hours ago.

Observed several foods throughout the facility that were not cooling and stored without being covered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Cover food items.

Observed several chemicals throughout the facility without a label indicating the common name of the product. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Label chemicals.

Observed several wet wiping cloths stored on the counters throughout main kitchen. When not in use, wiping cloths must be stored in sanitizing solution. Place wet wiping cloths in a sanitizer solution.

Observed an air gap at the bottom of the back door. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents. Seal the back door using weather strip.

No test strips for the 3 compartment sink were available at the facility. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Purchase test strips.

Observed moderate food build up on the storage shelving in the walk-in cooler and on equipment throughout the facility. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean items.