GUACAMOLES BAR & GRILL

Observed container of tamales with 7 day discard date of 4/28 in reach-in cooler. CA: A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. COS: Tamales were discarded.

Observed improper vertical storage of raw animal products (raw beef stored above raw pork in WIC). CA: All raw animal products shall be stored according to minimum internal cook temp. COS: PIC relocated raw pork to proper shelving placement.

Observed potentially hazardous TCS foods improperly cold holding above 41 degrees F in RIC drawers below grill. CA: All TCS foods being cold held must be held at 41 degrees F or below. COS: TCS foods had not been out of temp for longer than 4 hours, and PIC moved TCS foods to another RIC to rapidly cool.

Observed container of raw fish, container of raw bacon and container of raw chorrizo stored touching in chef base cooler, no contamination was observed. CA: TCS foods must be stored according to minimum cook temperatures. COS: Containers of raw animal foods stated above were rearranged according to cook temperatures.

Observed containers of raw beef stored directly over containers of raw bacon in walk-in cooler, no contamination was observed. CA: TCS foods must be stored according to minimum cook temperatures. COS: Raw bacon was moved to top shelf, arranged according to cook temperatures.

Observed interior of lid of ice chest at bar area soiled with brown debris. COS: Employee assigned to clean.

Observed ice scoop holder at waitress drink station soiled with black buildup. COS: Employee assigned to clean.

Observed raw ground beef stored on shelf directly over raw bacon; and raw ground beef stored on shelf directly over raw beef in walk-in cooler. CA: TCS foods must be stored according to minimum cook temperatures. COS: No contamination was observed. CFSM stored ground beef on bottom shelf.

Observed TCS foods not held at 41F or below in reach-in cooler at bar area whipped cream=48F, mango juice (reference temp)=44F, Cherry concentrate (reference temp)=44F). CA: TCS foods to be cold held must be stored at 41F or below. COS: Per discussion with CFSM whipped cream has been stored in cooler overnight, past 4 hours. Whipped cream was discarded.

Observed food service employee rinse hands in vegetable prep sink. CA: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing. COS: Employee instructed to properly wash hands in handwashing sink.

Observed in-use sanitizer buckets in main kitchen with sanitizer concentration below manufacturers recommendations. CA: Sanitizer concentrations must be kept per manufacturers recommendations. COS: Employee adjusted sanitizer concentration to reach manufacturers recommendations (50-100PPM Chlorine).

Observed sanitizer bucket at bar area with chlorine sanitizer above manufacturers recommendations (200ppm). CA: Sanitizer solution must be used according to manufacturer recommendations. COS: CFSM adjusted concentration to 100 ppm chlorine.

Observed ice scoop holder at kitchen soiled with black debris, not cleaned to sight and touch. Corrective Action: Employee assigned to clean. Discussed increasing cleaning frequency of ice scoop holder.

Observed sanitizer water sanitizing knifes greater than 200 ppm Chlorine. Corrective Action: Sanitizer water adjusted to 100ppm Chlorine.

Observed clean food pans stacked prior to air drying (wet stacking). Corrective Action: Pans were rearranged to allow proper air drying.

Observed shelving in reach-in cooler at back of kitchen rusted, no longer corrosion resistant or of a smooth material. Corrective Action: Workorder placed to have shelving repaired or replaced. Will perform informal follow-up on 4/28.

Observed shelf liners used to store clean items/utensils soiled, not cleaned to sight and touch. Corrective Action: Employee assigned to clean. Discussed increasing cleaning frequency.

Observed queso dip container below 135F without active time control at counter. Queso dip reading between 95F-110F. Corrective Action: CFSM was notified, per discussion with CFSM queso dip was within time parameters and was reheated to 165F on stove top. Discussed queso dip needing to stay at 135F or higher in steam well until use.

Observed employee personal food items and jackets not stored in designated area. Corrective Action: CFSM was notified, food items were removed. Discussed storing employee foods on labeled bottom shelf of cold holding unit and jackets in an area away from food storage.

Observed in-use utensil in flour bin and salt bin not stored with handle above top of food within a closed container. Corrective Action: CFSM was notified, employee placed scoop with handle above top of food.

Observed lid pull handle of chip container in waitress station soiled with food debris. Corrective Action: CFSM was notified, employee assigned to clean. Lid pull handle was cleaned to sight and touch. Discussed increasing cleaning frequency.