- The beverage cooler that holds salsa is >41f. The digital thermometer on the outside is 46f and the salsa inside was 50f. Discussed time instead of temperature again. The owner turned down the unit at time of inspection.
- In the walk in cooler there was queso labeled 2-11 2pm that was 55f. It was voluntarily disposed of. Again discussed cool down procedures and training staff.
- In the walk in cooler carne molida labeled 2-5 was voluntarily disposed of.
- Observed a server improperly wash his hands. Also a cook had a watch on.
- The mop bucket was in front of the hand sink behind the bar.
- In the server area there was coffee stored next to windex and another cleaner. The cleaners were removed.
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02/12/2016 | Follow-up | 71 |
- In the walk in cooler there were 2 containers of carne molido, 1 polo and 1 tub of refried beans all of which were cooled down yesterday afternoon (3 or 4) and were greater than 41f. The carne and polo were both 46f and the refried beans were >50f. They were all voluntarily disposed of. Discussed with owner making a detailed cool down procedure and verifying temperatures are being accurately documented.
- In the walk in cooler there were 2 containers of carne molido, 1 polo and 1 tub of refried beans all of which were cooled down yesterday afternoon (3 or 4) and were greater than 41f. The carne and polo were both 46f and the refried beans were >50f. They were all voluntarily disposed of.
- The beverage cooler that holds salsa is >41f. The digital thermometer on the outside is 46f and the salsa inside was 50f. The large tub of salsa was moved to the walk in cooler. Discussed with owner only keeping salsa in this unit during busy time (less than 4 hours) then moving it to the walk in cooler. Do not use this unit unless it can maintain 41f and below.
- Observed an unhygienic beverage container (water bottle) in the kitchen. A container with a lid and straw must be used due to the potential of contaminating hands. Owner told employees this at time of inspection.
- The blender in the kitchen, the grill, the chip container, and the cabinet that holds bags and cups all need cleaned.
- The hand sink by the 3-compartment sink drips onto the floor and moves around as if it isn't attached to the wall. The faucet at the 3-compartment behind the bar leaks.
- The floor behind the bar by the CO2 tank appears as if something has spilled.
- There is salsa splattered in the chip/salsa area. Also the vent over the dish machine has dust or something collected on it.
- The light in the walk in freezer barely has any light coming from it.
- In the kitchen and in the bar area I found jackets stored on foods and drinks. Also in the bar area there was a backpack as well stored with drinks.
- The chlorine sanitizer bucket in the grill line was >200ppm. The employee put water in it twice and it was still >200ppm. He remade the bucket and it was 100ppm.
- On the rack by the bar there was dusting cloth spray stored on top of kosher salt. The spray bottle was moved.
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02/03/2016 | Regular | 63 |
- Found chorizo at 60°F and sour cream at 46°F in the top of the grill prep cooler. Maintain cold food at 41°F or below. All other foods in this unit were 41°F or below. These foods were discarded. Spoke to the manager. They will keep these items in another cooler and cover food in this unit between busy times.
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10/23/2015 | Follow-up | 95 |
- Found chirzo in the cold grill prep cooler at 60F. All other food in this unit was 41F or below. Maintain cold food at 41F or below. Corrected--It was discarded by the cook.
- Found queso on the steamtable in the waitstaff area at 98F. Maintain hot food at 135F or above. Do not reheat in steam tables. Corrected--It was reheated to 165F on the stove before being placed back in the hot holding unit as it was just placed in the steamtable for evening service.
- Observed a box of raw eggs stored on the floor in the walk in cooler. Store all food at least 6 inches off the floor. Corrected.
- The shelves under the prep sink table in the kitchen, shelves in the walk in cooler, and insides of the coolers in the grill area had a build up of debris. Wash, rinse, and sanitize these areas.
- The grill and microwaves in the kitchen had a build up of debris. Clean and sanitize these areas.
- The outsides of the coolers and all cooler door seals throughout the establishment had a build up of debris. Clean and sanitize these areas.
- Found build-up of debris on floors. Clean the floors throughout the kitchen and waitstaff areas.
- The hood above the dish machine had a build up of dust and debris. Clean the hood.
- No FSSMC food manager was at facility during the time of the inspection. As a category 1 facility, a FSSMC certified food manager must be at the facility during all hours of operation.
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10/01/2015 | Regular | 81 |
- Found dented #10 cans of peas on the dry storage shelf. They were pulled and marked to be discarded.
- Found a large pan of beans in the walk in cooler labeled 4/29 with no time at 48F. Cooked foods must be cooled from 135F to 70F in the first 2 hours and 41F or below within an additional 4 hours. The beans were discarded.
- Found bag-in-box soda stacked on the floor in the dry storage area.
- Found uncovered spices on a shelf outside of the walk in cooler, uncovered tortilla shells on a bottom shelf on the cook line, and uncovered dry beans in the dry storage area. Keep foods covered during storage to prevent contamination.
- Observed an employee eating in the kitchen. Lead employee retrained the employee immediately.
- The char grill, stove, fryers, microwaves had a build up of debris. Clean and sanitize these areas.
- The steam table top and walk in cooler shelves and cooler interiors had a build up of debris. Clean and sanitize these areas.
- The outsides of the coolers, salsa cooler, food containers in the walk in cooler, and cooking equipment had a build up of debris. Clean and sanitize these areas.
- Found build-up of debris on floors. Clean the floors.
- Food build-up on walls. Clean the walls.
- No temperature charts were available on site since 4/19/15. Start recording temperatures and cool down temperatures today and submit a copy of 2 weeks worth of charts to TCHD, Attn: Kim by 5-14-15.
- No food handler certificates were available. Submit to TCHD, Attn: Kim by 5/14/15.
- No certified Food Manager was at the facility at the time of the inspection. An FSSMC certified food manager must be at the facility during all hours of operation.
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04/30/2015 | Regular | 74 |
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