Surcheros

Observed Ice machine in kitchen with mold like build up on the top internal dispensing area of the unit. COS: PIC placed out of order to rinse, wash, sanitize before continuing to operate. CA: Increase cleaning frequency to prevent build up.

Observed Ice machine in kitchen with mold like build up on the top internal dispensing area of the unit. COS: PIC placed out of order to rinse, wash, sanitize before continuing to operate. CA: Increase cleaning frequency to prevent build up.

Observed Ice machine in kitchen with mold like build up on the top internal dispensing area of the unit. COS: PIC placed out of order to rinse, wash, sanitize before continuing to operate. CA: Increase cleaning frequency to prevent build up.

Observed Ice machine in kitchen with mold like build up on the top internal dispensing area of the unit. COS: PIC placed out of order to rinse, wash, sanitize before continuing to operate. CA: Increase cleaning frequency to prevent build up.

Observed sanitizer bucket being used in the front service of the facility that was visually dirty and test strips on site showing very low sanitizer concentration at the time of this inspection. COS: PIC remade sanitizer bucket with proper sanitizer levels. CA: ensure that sanitizer buckets are maintained with proper sanitizing levels and are replaced when they become visibly dirty.

Observed vents in the back portion of the kitchen with build up of dust at the time of this inspection. CA: Increase cleaning frequency to prevent build up and to prevent accumulation that could become a contamination concern.

Observed salsa at the prep bar being stored at 43-44 degrees at the time of this inspection. COS Discarded CA MGR will unit is cooling enough to handle busy times

Observed salsa at the salsa bar being stored at 44-47 degrees at the time of this inspection. COS Discarded CA MGR will make sure ice is pushed up on al containers regularly and salsa is stirred.

Knife block at the side prep sink was found with food debris at the time of this inspection. COS cleaned off debris CA increase cleaning frequency

Observed during the course of this inspection that the facility was storing tcs salsa's and ranch dressings in equipment at 64 and 68 deg f respectively. COS: Sauces were discarded. CA: Management stated that to go sauces will be stored in the walk in cooler and that a cooling unit will be acquired that is capable of storing individual sauce cups at 41 deg f or below.

Observed during the course of this inspection that the facility had a steam well in the front food service area that was holding tcs foods between 106 - 120 deg f with an ambient temp of 117. COS: Tcs foods were discarded. CA: Management stated that the facility will not use the equipment until repaired or replaced and will only hot hold tcs food items in equipment that can keep the foods at 135 deg f or above.

Observed during the course of this inspection that the facility vegetable slicer displayed old food buildup. COS: Management removed the unit to have it cleaned and sanitized. CA: Management stated that they will increase the cleaning frequency of the vegetable slicer to prevent old food buildup and provide a safe and sanitary food contact surface.

Observed multiple cases of single service to go/catering items stored directly on the floor during the course of this inspection. COS: Management elevated all items immediately. CA: Management stated that staff will be trained to properly store all single service items at least 6 inches off of the floor in a cool dry place.

Observed during the course of this inspection that the women's restroom did not have a covered trash can in it. CA: Management stated that a covered trash can will be supplied and kept inside of the women's restroom at all times.

Observed during the course of this inspection that the facility had a food contact surface on a deli slicer that displayed old food buildup. COS: Management had the surface cleaned and sanitized. CA: Management stated that they would adjust the cleaning procedure to address this surface and train staff to clean and sanitize all food contact surfaces associated with the machine.

Observed during the course of this inspection 4 pans of ground beef that were marked to have begun cooling on 09/06/2023 to be at a temp of 49 or 43 deg f during the inspection conducted on 09/07/2023. COS: Management discarded the ground beef. CA: Management stated that the cooling procedures will be adjusted to decrease the size of the cooling containers and the foods will have temps recorded to document that proper cooling procedures are being followed.