Torero Mexican Restaurant

Observed 3 pans out of temperature beef rollos/chimis stacked in kitchen steam well. Temperatures were found to be 125F, 119F, and 122F. Pan of chimis in direct contact with steam well heat source/surface was in compliance, but the upper 3 pans stacked on top of the bottom pan were not in direct contact with the heat source and were not being maintained at an appropriate hot holding temperature. Out of temperature items disposed. Hot held items must be held at 135F or higher. Advised ensuring each pan was in direct contact with heat source to help maintain appropriate hot holding temperature.

Observed uncovered pitchers of horchata and juices in reach in cooler. All items must be stored covered to protect against contamination.

Observed gap at bottom of door in waitress area and rear kitchen door. All extremities must be fully sealed to deter pest/insect entry. Advised attaching weather stripping to door for tight seal.

Observed slimy/mold-like build-up on gaskets of coolers throughout main kitchen and exterior components of ice machine. Advised deep cleaning and scheduled routine cleanings.

Observed gap at bottom of door in waitress area and rear kitchen door. All extremities must be fully sealed to deter pest/insect entry. Advised attaching weather stripping to door for tight seal.

No soap available at hand wash sink. Hand wash sinks must be easily accessible and fully supplied with soap, hand drying provisions, and a nearby garbage receptacle. COS: soap dispenser refilled.

Observed heavy mildew and slime buildup on interior components of ice machine (ice bin and ice shield). Food contact surfaces must be cleaned and sanitized at a rate to prevent buildup. Advised deep cleaning. Dispose all contaminated ice.

Observed salt stored in storage container with no label. All ingredients/spices must be labeled with common ingredient name when removed from original packaging. Corrected onsite: label created.

Observed missing baseboard tiles near entryway to walk in cooler. Repair tiles.

Observed raw eggs stored above vegetables and pre-cooked food items in walk in cooler. Raw animal foods should be stored according to required minimum cook temperature and should never be stored above vegetables or ready to consume items due to potential contamination risk. Corrected on site: foods rearranged for proper storage techniques.

Observed prep-top cooler (and RIC below) and walk in cooler to be holding above 41F. Cold holding units must ensure foods are held at 41F or lower. Temperatures for prep-top/reach in cooler ranged from 56.5F to 59F. Temperatures for WIC ranged from 49.5F to 54F. No temperature logs had been kept for unit so all food items in cooler temping above 41F were recorded and disposed. Units to be repaired and follow-up scheduled.

Observed hand sink at waitress area to be lacking soap and paper towels. Batter was dead on soap dispenser and paper towel holder was empty. hand wash stations must be fully supplied with soap and proper hand drying provisions. Supply hand sink with all necessary items.

Observed wet wiping cloths stored on countertops. Wet wiping cloths must be stored in sanitizer solution when not actively in use. Replace sanitizer every 4 hours - test concentration.

Observed uncovered food items in walk in cooler (i.e., tamales, cheese dip, and chicken). All food items must be stored covered to protect against contamination.

Observed wet wiping cloths stored on countertops. Wet wiping cloths must be stored in sanitizer solution when not actively in use. Replace sanitizer every 4 hours - test concentration.

Observed gap at bottom of door in waitress area and rear kitchen door. All extremities must be fully sealed to prevent accessibility for insects. Advised attaching weather stripping to door for tight seal.