LITTLE MEXICO BAR AND GRILL

2-2B: .03(5)(k)1&2At time of inspection, observed 2 employee drinks in single use cups with no lid or straw stored on the prep table next to customer food. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee drinks discarded.

6-1C: .04(6)(d)Multiple containers of cooked cheese dip not cooing at a fast enough rate to cool properly (see temperature log). TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Approved cooling methods provided.

11A: .04(6)(e)Facility using improper methods for cooling cooked cheese dip. Facility does not keep a cooling log indicating when foods reach 135F to monitor when cooling begins. Foods sitting at room temperature while covered during initial cooling temperature recording and food was cooling in the walk in freezer while covered and stacked during the second cooling temperature recording. 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 with certified food safety manager and person in charge about keeping a cooling log, placing foods in ice baths while portioning, stirring food, and leaving foods uncovered as long as no source of contamination can occur.

14B: .05(10)(e) 1,2,4Observed three stacks of clean, metal containers stacked wet. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: PIC (person in charge) had items washed again and set out to air dry.

15C: .05(7)(a)2,3Observed stickers and sticker residue on multiple plates and containers (at least 20 stickers and a few residues). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: PIC had residue removed from nonfood contact surfaces.