Pueblos Mexican Cuisine

Observed ready to use plates on the shelf beneath the steamtable stored in standing water from the drainline of the steam table. Observed ready to use tongs stored on the stove handle and the ice scoop stored on top of the ice machine. Observed several ready to use glasses at bar and several trays holding ready to use glasses near the ice machine with food debris. Observed the soda gun holder at the bar to have excessive debris. CA: All food contact surfaces must be cleaned and sanitized as often as necessary to prevent debris accumulation. Ready to use food contact items must be stored safe from contamination. COS: all food contact surfaces sanitized.

Observed the chlorine dishmachine in the dish pit in use without properly dispensing sanitizer. Manager attempted to troubleshoot and identified the hose had a broken end that was not enabling the machine to properly pull sanitizer from the bottle. CA: Chemical sanitizing dishmachines must be checked as often as needed to ensure they are dispensing proper concentrations of sanitizer. Chlorine must be dispensed at 50-100 ppm. COS: dishmachine removed from use and service technician called. Service should happen today and 3-comp sink or bar dishmachine will be used until dishpit machine is functioning properly. All dishware washed using the machine were resanitized using other methods.

Observed multiple food items stored throughout the facility without proper labels identifying the common name of the food item. CA: all items made in-house or removed from original packaging must be labelled with the item's common name. Items kept longer than 24 hours must ALSO have a date mark identifying the prep date or expiration date of the food item. COS: food item name labels added to the food items.

Observed multiple stacks of wet dishes in the dishpit stacked for drying. Observed an employee drying glassware in the bar with a paper towel. CA: all dishware must be air dried and must be completely dry before being stacked for storage to prevent mold and bacteria growth. COS: wet stacked dishware separated for drying.

Observed a leak beneath the prep area hand sink. Observed the wooden surface beneath the cutting board at the grill line to be unsealed. Observed the sealant strip under the vent hood begining to peel and hang under the hood. Observed debris accumulation on walls behind prep areas, on outlet covers, on the outside of food storage containers, on some equipment handles, on storage shelves throughout the facility, in the microwave at the chip station, and on the fan on the cookline. CA: all physical facilities must be maintained in easily cleanable, nonporous, smooth, and clean condition. COS: work order will be placed for the handsink and surfaces will be sanitized.

Observed employee chargers, cups, food items, personal bags, and a sombrero stored comingled with food items, single use items, and dishware throughout the facility. CA: All employee drinks, food, and belongings must be stored in a location that prevents contamination of food items, prep surfaces, and single use, multiuse, and food item storage. COS employee items moved, applicable surfaces sanitized, and staff educated.

Observed multiple food containers in a r.i.c without lids in the main kitchen. Observed packages of hot dogs and sausage in the same r.i.c with open original packaging. Observed multiple containers of condiments in the lower portion of the preptop cooler without lids. Observed open packages of tortillas on the counter in the kitchen stored in a plastic container without a lid. Observed food items in the w.i.f. hard frozen with partial coverings. Observed a tray of hard frozen meatballs in the w.i.f. without any covering. All food items must have lids or coverings to protect the food from contamination. COS lids or coverings added to all food containers without them. Original packaging properly closed.

Observed the wooden surface beneath the cutting board on the grill to be unsealed and not easily cleanable. All food preparation surfaces must be hard, easily cleanable, and non-porous.

Observed food and physical debris build-up on cooler drawer handles, gaskets, and interior rails. Observed food debris on the oven door handles. Observed food and excess water on the blender. Observed accumulated food debris on the interior walls, ceiling, and door of all three microwaves in the kitchen. Observed food and physical debris on the shelves within the kitchen. Observed excessive food debris on the can opener and mount. Observed mold-like debris on the top of the lid to the main kitchen ice bin. Observed mold-like debris on the outside edge of the ice machine door. All nonfood contact areas must be cleaned and sanitized as often as necessary to prevent the accumulation of debris to prevent contamination of employee hands and food items. COS areas wiped with wiping cloths from sanitizer bucket of proper concentration.

Observed employee keys stored on a food prep surface in the main kitchen. Observed employee drink cups on a single use storage shelf and on the bar. Observed an employee speaker stored touching a clean and ready to use pot in the air-drying area of the dishpit. All employee drinks and belongings must be stored in a location that prevents contamination of food items, prep surfaces, and single use, multiuse, and food item storage. COS employee items moved, prep surface was sanitized, and the ready to use pot was moved to the dish pit for rewashing.

Observed multiple food items without proper date marking in the prep top cooler. All TCS kept longer than 24 hours must have a date mark. COS staff added date marking to containers

Observed food debris build up on equipment handles and doors. These areas must be cleaned and sanitized as often as necessary to prevent the accumulation of debris. COS areas cleaned.

Observed multiple food items reheating in the steam well that did not reach 165 degrees in two hours. All food items must be reheated to 165 degrees or above within two hours and then hot held at 135 degrees or higher. COS All food items rapidly reheated or discarded. Discussed reheating methods with staff and manager.

Observed TCS items in cooler drawers above 41 degrees. All TCS food items MUST be kept at 41 degrees or colder to prevent the growth of bacteria. Identified that the unit is not functioning properly. Temperature of food items rose without drawers being opened consistently. Items that could be cooled were cooled, items that could not were thrown away. Unit will not be used until the unit is fixed.

Observed multiple food containers without date mark or label in prep top cooler. Observed items in walk in cooler kept past disposition date. Date marking must be done on all TCS food items kept longer than 24 hours. COS items date marked and labelled.

Observed dry wiping cloths left on multiple food prep surfaces, some with evidence of food debris. Wiping cloths may only be used when stored properly in a sanitizer bucket with proper sanitizer concentrations. These buckets and cloths should be changed every 4 hours or whenever dirty, whichever happens first. COS dry wiping cloths removed.

Observed food debris and dirty dishes soaking in all three compartments in soapy water. Observed no separation between dirty and clean dishes/utensils on drainboards. The 3 compartment sink must be used so that there is one compartment for washing with soapy water, one for rinsing with clean water, and one for sanitizing with sanitizer of the correct concentration. There must be clear separation of dirty and clean dishes to prevent contamination. Staff were educated. The 3 compartment sink was drained, cleaned, sanitized, and refilled appropriately. The drainboards were cleaned and sanitized.

Observed accumulation of debris on various equipment handles, gaskets, and shelves. These surfaces should be cleaned as often as necessary to prevent debris accumulation.