El Pueblito Mexican Restaurant- Eton

Observed 4 cans located in the dry storage area to be rusted and dented. There was not a designated area for dented cans. Cans where discarded.

Observed a large plastic container and a cardboard box containing food on the floor of the freezer. All food should be 6 inches off the floor. Person in Charge was informed to remove them from the floor.

Observed the cook grab raw steak with tongs used for handling raw meat and place it on the grill to cook. Then he returned to the prep table to prepare ready to eat foods while wearing the same pair gloves. The employee did not wash hands or change gloves in-between tasks. Person in charge stated they are short staffed on cooks. Inspector went over different procedures to prevent cross contamination.

Hand washing sink located in the main kitchen overflows due to a heavy buildup of grease in the indirect connection. Inspector let the person in charge know that this sink does not have to be indirectly connected and the sink must only be used for handwashing.

Inspector observed a garnish tray that contained lemon and lime placed in the ice chute located at the bar where the ice is used for consumption. The garnish tray was removed out of the ice chute and any ice that came in contact with the tray was discarded.

Observed two medium pans of rice in the Walk in Cooler to measure 48F-50F for over 24 hours. According to manager on duty the rice was cooked the day before and placed in the walk in cooler. Both medium pans discarded.

Observed Time/Temperature Control for Safety (TCS) foods in cooler located in the Main Kitchen being cold held above 41°F. Temperatures ranged between 44-53°F and ambient temperature of unit was 53°F. TCS foods must be held at 41°F or below. COS by moving food to walk in cooler. Do not store TCS foods in unit until minimum cold holding temperature can be maintained.

Multiple TCS foods stored in the small cooler located in the Main Kitchen held over 24hrs were not date marked. Additionally, dairy products stored over 24hrs in the upright cooler on the dining floor were not date marked. All items were properly date marked or discarded.

A container of salsa in the upright cooler was found with a date label past the 7 day limit. The salsa was discarded at the time of inspection.

The facility was observed using the incorrect type of test strips. Chlorine based sanitizer was in use, but only quaternary ammonium test strips were available.

Two pans of rice stored overnight in the walk-in-cooler measured 46F-57F (~46F exterior; ~57F interior). Per the cook, the rice was prepared the night before and placed in the walk-in-cooler overnight to cool. The inspector noted that pans were stacked on top of each over in the cooler. The cook discarded the rice.