Los Faroles Mexican Restaurant, Inc.

Observed server rinsing out soda tray in handwashing sink. Advised to rinse equipment in three-comp sink. Handwashing sinks should only be used for handwashing.

Observed a bucket of sanitizer in the handwashing sink located in the dish pit area. Advised manager to remove bucket and to make sure handwashing sinks were always clear and should only be used for handwashing.

Observed raw steak meat being thawed in the meat prep sink improperly. Meat was still in its package and measured at 54F degrees for less than 1 hour. Advised Person in Charge to place it in the Reach in Cooler.

Ice located in the bar ice bin had no lid on it and is subject to contamination.

Milk stored over 24hrs in the upright cooler in the dry storage room were not date marked. Whipped cream located in RIC by the salsa table was opened and manager was unable to recount when it was last opened. Whipped cream discarded.

The following items stored within the two-door stand up cooler located in the main kitchen area measured above 41F for over 4 hours: 5-gallon container of chicken soup (55F to 57F), approximately 2 quarts of cheese dip (46F), and approximately 1 gallon of refired beans (46F-48F). The inspector noted that the cooler was overstocked and the items located at the bottom of the cooler were warmer than the items located at the top. The manager on duty discarded all aforementioned food items, adjusted the cooler thermostat, and reorganized the cooler to promote adequate air flow. The inspector ensured the the bottom of the cooler was measuring less than 41F prior to exit interview.

The following items measured less than 135F for less than 4 hours on the kitchen stove: large pot of boiled chicken (124F), Large pot of ground beef (122F), and a large pot of Mexican rice (110F). The inspector noted that the burner on the stove where not on at the time of measurement. The manager on duty rapidly reheated all aforementioned items to 165F prior to continued hot holding.