DEL RIO MEXICAN RESTAURANT

2-2B: .03(5)(k)1&2At time of inspection, observed an employee drink in a multi use cup with a lid and straw stored with clean dishes and an employee single use water bottle stored above the prep table. 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 multi use cup was placed on a bottom shelf in an approved area. The employee single use water bottle was discarded.

2-2D: .06(2)(o)At time of inspection, observed a single use bowl and a sponge in the handwashing sink next to the stove. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed from the handwashing sink.

15A: .05(6)(a)Observed lots of ice build up on the condenser, wall, and floor in the walk in freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

4-2B: .05(7)(a)1Observed black mold like substance in the top interior of the ice machine in the poker room. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1D: .04(6)(i)Observed salsa stored on time control and held past the 4 hour discard time. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Salsa discarded.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored above raw beef and chorizo in a prep cooler. Observed raw beef patties stored above deli ham, and raw chorizo stored above beef and hot dogs inside the walk-in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: //Food items were rearranged by their internal cooking temperature.//

4-2A: .04(4)(c)1(iv)Observed multiple prepared frozen foods left uncovered inside the walk-in freezer. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: All food items were covered.//

6-1C: .04(6)(d)Multiple cooked time/temperature control for safety (TCS) foods not cooling at a rate fast enough to reach 70F in 2 hours (see temperature log). Canned pineapple and coleslaw not cooling at a fast enough rate to reach 41F in 4 hours. Cooling Rate: 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). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Cooked TCS foods were reheated to 165F so that the cooling process could restart. Canned pineapple and coleslaw were moved to the walk in freezer to rapidly cool.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Cooked cheese dip and cooked salsa verde cooling at room temperature throughout the duration of the inspection. Canned pineapple was double panned and coleslaw cooling in the prep line cooler where high levels of worker activity are occurring. 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: Cooked TCS foods were reheated to 165F so the cooling process could restart. Canned pineapple and coleslaw were moved to the walk in freezer to rapidly cool.

12A: .04(4)(q)At time of inspection, observed a cart full of packaged seasonings and sauces stored in front of the back handwashing sink (handwashing sink can be accessed from the side). Observed water splashes on packaged sauces closest to the handwashing sink. Observed individual salsas sitting in a tray of water in the standing prep cooler. Observed packaged foods stored under water dripping from the fan in the standing prep cooler. 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: Cart of packaged seasonings and sauces were relocated and food packages were sanitized. All packaged foods in the standing prep cooler were relocated and food packages were sanitized.

15A: .05(6)(a)Observed water dripping from the fan in the standing prep cooler. Equipment must be maintained in good repair and proper adjustment.