Mexicali Fresh #3

Observed several TCS food items left uncovered in walk in cooler (large container with whole tilapia, 1 large container with blocks of ham) and a reach in freezer (container with beef patties) in the main kitchen at the time of this inspection. COS: Items covered. CA: All TCS food items shall be covered to avoid vertical contamination.

Observed facility did not have Quat. sanitizer test strips at the time of this inspection. COS: Management acquired test strips. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed no TCS items in temp. in the walk in cooler and all TCS food items tested (Cooked beef, raw beef, raw chicken, raw fish, cooked rice, enchliada sauce, butter) where being cold held at a temperature range of 43 F - 45 F at the time of this inspection. COS: All TCS items in walk in cooler where discarded. CA: All TCS food items shall be cold held at or below 41 F to avoid contamination.

Observed a large container of salsa being cold held in an ice bath at a temperature of 45 F in the server area at the time of this inspection. COS: Management discarded salsa. CA: TCS foods shall be cold held at a temperature of 41 F or below to avoid contamination.

Observed several food items being stored passed their 7 day mark in the walk in cooler (grated cheese, cooked chicken, cooked pork) and a cooler (Stuffed peppers, cooked beef, cooked chicken) adjacent to the walk in cooler in the main kitchen at the time of this inspection. COS: Management discarded food items. CA: A food that requires datemarking shall be discarded if it exceeds 7 days from its datemark.

Observed raw whole tilapia being stored in a container in direct contact with water from undrained ice in the walk in cooler at the time of this inspection. COS: Management discarded fish. CA: Unpackaged food may not be stored in direct contact with undrained ice.

Observed several TCS items being cooled at room temperature with no time/temperature log in the kitchen area at the time of this inspection COS: Manager discarded food items. CA: Cooked time/temperature control for safety food shall be cooled within 2 hours from 135°F (57°C) to 70°F (21°C), and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

Observed several TCS food items (2 containers with beans, pico de gallo, chopped onions, and birria lard) being stored uncovered in WI cooler at the time of this inspection. COS: Manager covered all food items. CA: All TCS food items shall be covered to avoid vertical contamination.

Observed that sanitizer bucket was exceeding the allowed concentration of 200 ppm - 400 ppm for Quat. sanitizer in the bar area at the time of this inspection. COS: Manager remade solution to the allowed concentration. CA: Concentration of Quat. sanitizer solution shall be kept within 200 ppm - 400 ppm to avoid contamination of food contact surfaces.

Observed that soda gun nuzzle had a visible debris buildup at the bar area at the time of this inspection. COS: Manager removed, cleaned, and sanitized said item. CA: Equipment food-contact surfaces and utensils shall be cleaned frequently to avoid food contamination.

Observed single service items (Styrofoam containers) being used as scoops in chicken stock and sauce in main kitchen at the time of this inspection. COS: Manager discarded SSI and replaced with scoops. CA: Single-service items shall not be used as scoops nor reused.

Observed that expired Quat. sanitizer test strips in the kitchen area at the time of this inspection. CA: Manager stated that they will buy new test strips.

Observed containers of salsa being submerged in ice water in the front line area at the time of this inspection. COS: Manager had a staff member discard the salsa. CA: Manager stated they no longer store salsa in cups like this and these were prepared by mistake by new employee. Manager also stated they will be using a time sheet with temperature log to support a time as a public health control procedure.

Observed piece of partially cooked meat on top of prepped green bell peppers in the main kitchen's prep top cooler at the time of this inspection. COS: Manager removed the piece of meat and discarded it. CA: Manager stated he will ensure prepped meat won't be stored inside the same container as the peppers.

Observed build up in main kitchen area around shelves and the wall at the time of this inspection. CA: Manager stated he will ensure staff clean these areas to prevent build up.

Observed containers of salsa being submerged in ice water in the front line area at the time of this inspection. COS: Manager had a staff member discard the salsa. CA: Manager stated a better way to store salsa on the line will be made.

Follow-up 7/6: Manager confirmed they do not store the salsa cups in advance on ice anymore and scoop as needed.

Observed TCS food products above the required 41F temperature inside the main kitchen's reach in cooler at the time of this inspection. COS: Manager discarded out of temp TCS products. CA: Manager stated the unit will be serviced.

Follow-up 7/6: Facility received a new unit which held TCS items at the required 41F.