EL PUEBLITO

Observed heavy ice buildup in unit vent in walk in freezer. Ice has begun building up on box directly underneath vent. No food contamination involved. CA: All food shall be protected from miscellaneous sources of contamination. COS: PIC removed ice from box and will remove ice build up from vent.

Observed wet cloths placed on food prep table and counter, without proper storage between use in sanitizer buckets. CA: All in use sanitizer wash cloths shall be stored in sanitizer. COS: PIC was notified of this issue, towels were placed in sanitizer buckets, with food prep table and counter properly sanitized.

Observed washcloths used to collect fryer oil that may spill or collect beside fryer. CA: Food and non-food contact surfaces shall be made of non-absorbent materials. COS: PIC removed wash cloths and will use a cleanable and non absorbent material .

Observed floor drain clogged with food debris with standing water on floor. CA: All physical facilities shall be in good physical repair. COS: PIC cleared floor drain and had employees clean water from floor into drain.

Observed raw shrimp and fish stored above margarine and cooked beef. CA: Foods must be stored by minimum cook temperature. COS: No contamination was observed. Raw shrimp and fish were moved to bottom shelf.

Observed TCS foods reading below 135F on the table beside the grill (cooked onions=93F and cooked jalapenos=88F). CA: Hot TCS foods shall be maintained at 135F or above. COS: TCS food items were finished cooking about 30 minutes ago per CFSM. TCS food items were rapidly reheated on the grill to 165F or above for 15 seconds.

Observed cheese dip in walk-in cooler reading between 59F-54F. CFSM stated the cheese dip was cooked and placed in walk-in cooler yesterday afternoon. CA: Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. COS: Cheese dip was discarded.

Observed a food employee with gloved hands grab raw shrimp and then handled a serving spoon for the beans without washing their hands or putting on new gloves. Corrective action: PIC was notified; employee directed to wash hands and change gloves after handling raw meat and before touching other surfaces. A new serving utensil was placed in beans.

Observed two containers of cheese dip not hot held at or above 135 degrees at 125 and 130 degrees in warmer cabinet. Corrective action: PIC was notified; employee assigned to reheat cheese dips to 165 before placing back in warmer cabinet.

Observed improper cooling of TCS foods (cheese dip) above 41 degrees after more than 6 hours. Cheese dips were made on 1/27 and inspection was on 1/28. Corrective action: PIC was notified; PIC chose to throw items away. Discussed proper cooling procedures including, placing cheese dip in shallow containers for cooling, placing containers in freezer for rapid cooling to get down to 41 degrees or below.

Observed moisture damage on several ceiling tiles in back room. Corrective action: PIC was notified; PIC noted renovations to ceiling tiles and damaged walls is happening soon.

Observed a food employee with gloved hands handle/touch unclean (cell phone) and then handled/touched ready-to-eat food (tortilla) with the same gloved hands. Single use gloves were used for more than one task. Corrective Action: PIC was notified, tortilla was discarded and employee removed gloves and washed hands before returning to handle ready-to eat foods.

Observed food prep utensils soiled. Can opener blade, can opener holder, onion slicer, knife sharpener, grater and vegetable peeler stored as clean but soiled with food debris. Corrective Action: PIC was notified, employee assigned to clean utensils. Discussed increasing cleaning frequency of food prep utensils.

Cooling methods being used were not adequate in rapidly cooling Time/Temperature Control for Safety Foods. Foods actively cooling in tightly covered containers and on preptop table. Corrective Action: PIC was notified, employee assigned to take food items to walk-in freezer to rapidly cool and/or loosely cover containers. Provided cooling method handout.

Observed employee items not stored in designated areas away from food storage or food prep surfaces. Corrective Action: PIC was notified, employee belongings were moved to designated areas away from food prep area.