Sol Azteca Mexican Grill

Observed corn (48 F) and butter (47 F) above 41°F inside the prep cooler (lower level). The ambient air temperature was 53 F. The unit's door is not closing properly, and there is a broken gasket on the door, possibly causing the ambient air temperature to be above 41 F. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. The ambient air temperature must also be 41 F or below. Corrected on Site (COS): Food items discarded and other TCS foods at the correct cold-hold temperature were moved to the walk-in cooler and other cold-hold units. Recommend no TCS foods inside the unit until it is repaired.

Observed the prep cooler's door not closing completely, and the gasket is broken. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with the manufacturer's specifications. Have the door repaired and have the gasket replaced.

Observed ice cream mix inside the reach in cooler at 47F. Ambient air temperature of the unit is 46°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Food item were discarded.

Observed no written allergen notification posted at the facility. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Provided person in charge with an allergen notification. Post an allergen notification.

Observed packaged chicken breast stored directly on top of raw shrimp in the walk in cooler. Food shall be protected from cross contamination by:separating raw animal foods during storage, preparation, holding, and display. COS: Employee removed chicken and placed the raw chicken breast in a food grade container with chicken separated appropriately.

Observed majority of the food containers were stacked wet on racks after being cleaned. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Employee removed containers and pyramid stacked them.