El Charro Griffin Inc.

Observed improper cooling methods are used to cool Time/Temperature Control for Safety (TCS) foods (ex. food items are being cooled in coolers that are in constant use, container contents are too large, food items are left at room temperature for extended periods of time).

Observed boxes of food on the floor in walk in freezer.

Observed each food handler does not have hair properly restrained while preparing food items.

Observed wiping towels wet with food debris are not being stored in sanitizing solution in between uses.

Observed scoops without handles (ex. bowls and metal containers) are being stored inside bulk food items, such as beans and salt.

Observed single use gloves are being used for more than one task.

Observed improper cooling methods are used to cool Time/Temperature Control for Safety (TCS) foods (ex. food items are being cooled in units that are in constant use, cooler ambient temperatures are above 41 degrees F, containers are too large, containers are sealed and stacked, containers are not placed back in cooler quick enough to assist cooling).

Observed food items are stacked on pans and bottom of pans are allowed to touch food directly. Each layer must be protected.

Observed food items stored on the floor in kitchen and walk in freezer.

Observed food handlers are wearing a watch while preparing customer food.

Observed each food handler does not have hair properly restrained while preparing food items.

Observed scoops without handles (ex. bowls) are being stored inside bulk food containers. Scoops kept inside containers must have handles that extend up out of product.

Observed prep top cooler does not maintain 41 degrees F or below.

Observed employee personal items are improperly stored on prep table and on shelf above cooler.

Observed employee personal food stored throughout kitchen (ex. above prep cooler, shelves above prep surfaces, inside coolers).

Observed paper towels are not readily available at back hand sink in kitchen.

Observed improper cooling methods are used to cool Time/Temperature Control for Safety (TCS) foods (ex. stack high in top of prep top cooler allow food not to be under refrigeration, containers are large allowing too much food inside, containers are sealed and stacked).

Observed hand sinks are blocked by carts. Hand sinks must be easily accessible at all times.

Observed boxes of food on the floor in walk in freezer.

Observed insufficient sanitizer in containers for wiping towels used for dining room tables.

Observed scoops without handles (ex. bowls) are being stored in food items.

Observed employee personal items improperly stored on cook line and on shelves next to food (ex. jackets and correct type drink cups).

Observed Time/Temperature Control for Safety foods (TCS) are not maintained at 41 degrees F or below. (See *)

Observed TCS foods are not maintained at 135 degrees F or above. (See **)

Observed TCS foods did not cool adequately for safety. (See ***)

Observed food handlers in the kitchen area drinking from open drinks.

Observed employee drinks in improper beverage containers stored on prep tables and next to customer food and equipment.

Observed hand sink in back food preparation area blocked by equipment stacked inside the sink.

Observed hand sink at bar is blocked by racks full of glasses.

Observed lemons and limes are being stored in the wash basin of the 3-compartment at the bar.

Observed each food handler does not wear a hair restraint with preparing food items.

Observed employees that handle food wash hands with gloves on hands. Gloves must be removed before washing.

Observed walk in cooler is not maintaining temperatures of 41 degrees F or below.

Observed test strips provided are wet and can not effectively check sanitizer at dish machine.

Observed employee wash hands at 3-compartment bar sink.

Observed scoops without handles are being stored in ready to eat food items.

Observed Time/Temperature Control for Safety (TCS) foods are not properly being cooled by an approved method. Do not cool in a working cooler in constant use on cookline, do not stack containers that are sealed, do not over fill containers, ensure lids of coolers close completely.

Observed boxes of food on the floor in walk in freezer.

Observed each food handler does not have hair properly restrained.

Observed wet wiping towels with food debris are not being stored in sanitizer in between use.

Observed food handler washes hands with gloves on. Remove gloves to wash hands and then place new gloves on hands.

Observed employee personal items stored with customer foods and paper products.