CHAPO'S TEQUILAS AND GRILL

6-1A: .04(6)(f)Time/temperature control for safety (TCS) foods were observed holding above 41°F in the walk-in cooler, in the ice bath, and in the cooler located in the cooking area. The manager stated that these foods were measured two hours ago and were below 41°F at that time (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The manager placed the foods on ice bath.

11A: .04(6)(e)The temperature of the raw chicken was measured at 4:00 p.m. and again at 5:00 p.m. The temperature was 60°F at both times. 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: The food was separated into two containers.

16A: .06(1)(g),(h)The flow restrictors have been removed from the fixtures supplied by the tankless water heaters. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)

17C: .07(2)(c)The coved base is missing in sections of the cooking area and the mop sink area. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). (C)

2-2B: .03(5)(j)1&2Upon entering inspection, observed employee eating in the middle of the kitchen between prep line and hand sink. 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 quickly discarded food and disposed of plate.

6-1A: .04(6)(f)Observed several temperature control for safety foods cold holding less than 4 hours with a temperature greater than 41 degrees Fahrenheit. (See temp log.) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items allowed to cool.

6-1A: .04(6)(f)Observed Several Time/Temperature control for safety foods cold holding longer than 4 hours with a temperature greater than 41 degrees Fahrenheit. See temp Log Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All food items discarded.

6-1C: .04(6)(d)Observed several Time/Temperature control for safety (TCS) foods cooling longer than 4-6 hours that did not reach 41 degrees Fahrenheit or less. See temp Log. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Items discarded.

11A: .04(6)(e)Observed several TCS food items cooling in large covered batches inside of walk in cooler with an ambient air temperature greater than 41 degrees Fahrenheit. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Items out of time to cool were discarded . Eligible items allow to continue cooling in another cooler uncovered.

12A: .04(4)(q)Food stored under a leak. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food relocated.

15A: .05(6)(a)Walk-in freezer has a leak. Walk in cooler has an ambient air temperature greater than 41 degrees Fahrenheit. Equipment shall be maintained in good repair and proper adjustment.