BIG BURRITOS MEXICAN GRILL

Person in charge not performing duties; not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food. PIC is responsible for ensuring employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Corrective Actions: EHS educated PIC on importance of monitoring staff when cooling TCS food.

Observed several TCS food items (pico de gallo, raw pastor, raw steak, raw chicken, shredded lettuce) in a cooling state while fully covered in the WIC. Observed container of shredded lettuce in a cooling state fully covered in an ice bath. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: EHS uncovered all TCS foods to facilitate heat transfer. EHS educated PIC on proper cooling methods and referred to existing cooling procedure sign posted on the wall.

Observed cheese dip in cooling state stored fully covered on prep table. Observed diced tomatoes (pico de gallo) and cut lettuce leaves in cooling state while fully covered in walk-in cooler. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: PIC (person in charge) uncovered cheese dip and placed in ice bath to facilitate rapid cooling. PIC uncovered diced tomatoes (pico de gallo) and cut lettuce leaves in walk-in cooler to facilitate heat transfer. See temperature log for cooling curves.

Observed buildup of mold-like substance in the interior of ice machine.

Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Note: PIC stated the ice machine will be cleaned and sanitized.

Observed containers wet nesting on shelf near dry storage area. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Note: PIC rearranged containers to allow proper air-drying.

Observed no QAC test strips available for QAC sanitizer solution. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Note: PIC will order QAC test strips.

Observed food employees wearing bracelets/wrist watches while prepping food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Note: Food employees voluntarily removed bracelets/wrist watches during the inspection.