OFF THE RAILS MEXICAN CANTINA

4-2B: .05(6)(n)Observed employees washing dishes in the dish machine with a chlorine sanitizer concentration of 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Manager placed a new bucket of chlorine sanitizer at the dish machine and dish machine was still not dispensing the chlorine sanitizer at the proper concentration Quat sanitizer was made at the 3 compartment sink and dishes were sanitized at the 3 compartment sink. Manager contacted dish machine company during inspection. The dish machine may only be used to wash dishes and dishes must be sanitized at the 3 compartment sink until the dish machine is working properly.

6-1C: .04(6)(d)Multiple time/time temperature control for safety (TCS) foods did not cool properly or not cooling at a fast enough rate to cool properly (see temperature log). Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Foods that did not cool properly were discarded. Proper cooling or reheating methods were provided for foods still in the cooling process.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Foods cooling in ice or ice water baths and sides of pans were not submerged in the ice or ice water. Foods cooling in deep containers while covered and stacked in the walk in cooler. Facility has cooling logs and employees did not continue recording cooling temperatures throughout the duration of the cooling process. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed the importance of following through with the cooling logs and recommended a manager or person in charge check the cooling logs routinely to ensure foods cool properly. Recommended using ice wands and cooling foods in thin pans on the top shelf of the walk in cooler. Also discussed that foods can be left uncovered while cooling as long as no source of contamination occurs. Cut lettuce and cooked corn were moved to the top shelf of the walk in cooler and left uncovered. Cooked pork was reheated (not all portions of the cooked pork were cooling at a fast enough rate). All foods that did not cool properly were discarded.

5-2: .04(7)(e)Consumer advisory on the menu is missing the disclaimer statement and is not in capital letters. Per the person in charge, shrimp is not offered raw or undercooked, however, all shrimp on the menu are marked with an asterisk.// If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)

6-1B: .04(6)(f)Observed multiple time/temperature control for safety (TCS) food items holding temperatures below 135F (see temperature log).// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: All food items were reheated since the person in charge stated food was reheated and placed in the line an hour ago.//

12B: .03(5)(g)Observed 3 employees prepping exposed food items while wearing bracelets and a watch on their wrist. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: //Employees removed their jewelry from their wrist.//