El Mural Mexican Grill & Cantina

Observed a moldy tomato in the back reach-in cooler with the other vegetables. Food shall be safe, unadulterated, and honestly presented. The person in charge (PIC) has removed and discarded the tomato.

Observed improper storage in the reach-in cooler that's next to the prep top. Liquid eggs over sauces, raw meat over shredded cheese and sour cream, and sour cream next to raw chicken. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from 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, vegetables and dairy products. Educated PIC and kitchen employee on proper food separation and have to figure out a new system of organization as soon as possible.

Observed no date marking observed on any food items prepared. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1. Have employees date mark all items prepared outside of their original container.

Observed several spray bottles of chemicals without being labeled with their common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Label the spray bottles.

Observed time/temperature for safety (TCS) food holding above 41F inside the reach in cooler near the dry storage area and main kitchen: Chile verde (pork) 44F, Queso (53F and 67F). Ambient air temperature of the unit is 40F. 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 discarded.

Observed a pitched with water inside the hand washing sink at the bar. A handwashing facility may not be used for purposes other than handwashing. No storing of items inside of the hand sink. Corrected on Site (COS): The employee removed the items out of the hand sink.

Observed two containers of Queso (67F, 53F) of Queso tightly covererd with heavy condensation on its lid while in the cooling process. 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. I discussed proper cooling methods with the person in charge. Per label, the food item was prepped 3/2/26. Food was discarded due to time and temperature parameters were not met.

Observed two containers of cooked rice with a temperature 52F and 58F respectfully inside the reach in cooler, per employee the rice were prepped yesterday. Ambient air temperature control of the reach in cooler is 39F. Cooked time/temperature control for safety food shall be cooled from 135F to 41F within 6 hours. Food were discarded.

Observed two containers of cooked rice tightly covererd with heavy condensation on its lid while in the cooling process. 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. I discussed proper cooling methods with the person in charge. Food was discarded due to time and temperature parameters were not met.

Observed a dine-in cup and a stainless steel food-grade container stored inside the hand sink in the kitchen. A handwashing facility may not be used for purposes other than handwashing. No storing of items inside of the hand sink. Corrected on Site (COS): The employee removed the items out of the hand sink.

Observed no thermometer at the establishment today. Told an employee took the thermometer with them home by mistake. Food temperature measuring devices shall be provided and readily accessible for use in ensuring the attainment and maintenance of food temperatures. The thermometer must maintain at the food service establishment to use when preparing food.

Observed a container of raw steak stored on the floor in the kitchen. food shall be protected from contamination by storing the food:(i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Corrected on Site (COS): Employee removed the container of raw steak from the floor and stored it on the counter.

Observed improper storage in all units. Raw foods next to or stored on top of ready to eat foods and raw chicken stored next to raw beef and/or ready to eat foods. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from 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. Person in charge (PIC) educated kitchen employees on proper food storage and had employees rearrange items so that there was no risk of cross contamination.

Observed time/temperature for safety (TCS) food holding above 41F inside the reach in cooler near the hand washing sink: Cooked Beef 63F, Salsa 52F, Jack Cheese 57F. Ambient air temperature of the unit is 54F. 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 discarded.

Observed numerous cooked time/temperature control for safety (TCS) foods not date marked inside the reach in cooler: refried beans, beef tips and beef. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1. Employee date marked food items.

Observed the two sanitizer buckets in the main kitchen with 0 parts per million (ppm) of sanitizer solution. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: minimum 150 ppm per the manufacture's specifications. Employee made new batch of sanitizer at the correct concentration level.

Observed the main prep top cooler with a reach-in cooler underneath not holding time/temperature control for safety (TCS)foods at 41F or below. Unit's ambient temperature was 50F. Unit had recently been stocked so all items were put in the main reach in cooler. Maintenance was contacted and is coming out tomorrow to repair unit.