Salsa's Mexican Restaurant and Grill

Lettuce, shredded cheese, pico de gallo, and tomatoes all cold holding on the left cold line in the kitchen were all cold holding above 41 deg f. CA: All tcs food cold holding shall be maintained at 41 deg f or below. COS: Discarded. Containers were filled up too high, suggested to the CFSM to lessen the amount in containers in order to maintain 41 deg f.

Queso cooling in the walk in cooler. Had 10 minutes left to the 2 hour mark, and it was at 80 deg f. Queso was cooling in a large container with lid on it, in the freezer. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:(i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; (vii) Other effective methods. COS: Instructed the manager that it has to go down 10 more degrees in 10 minutes. He put it over ice. It was able to reach 70 deg f in 10 minutes.

Observed employee using a dry cloth to dry off dishes after they were out of the dish machine. CA: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: Notified manager, and manager let employee know that they had to be air dried.

Bowl of cheese on counter meant for prep top cooler had temp above 41 deg f; CA: All tcs food cold holding shall be maintained at 41 deg f or below; COS: Discarded during inspection.

Metal pan of chips stored uncovered, large white bin of chips didn't have a lid, and bacon was stored uncovered in reach in cooler; CA: All food unless cooling shall be stored covered; COS: Covered during inspection.

Salsa cold holding in ice bath temped higher than 41 deg f. All tcs food cold holding shall be maintained at 41 deg f or below; COS: Cooled during inspection.

Water and butter in working container not labeled. All food taken out of original container, and then put into working container must be individually labeled; COS: Labeled during inspection.

Garbage can door open. All receptacles shall remain closed; COS: Closed during inspection.

Beef in walk in freezer. All food being stored must be stored covered to prevent overhead contamination. COS: Covered during inspection.

Handsink doesn't have hot enough water (87) available. All plumbing systems shall be maintained in good repair. CA: Hot water added via water dispenser. Call when repaired.