El Pueblito

Inspector notes: Observed a food employee with gloved hands grab raw shrimp and then handled a serving spoon for the beans without washing their hands or putting on new gloves. Corrective action: PIC was notified; employee directed to wash hands and change gloves after handling raw meat and before touching other surfaces. A new serving utensil was placed in beans.

Inspector notes: Observed improper cooling of TCS foods (cheese dip) above 41 degrees after more than 6 hours. Cheese dips were made on 1/27 and inspection was on 1/28. Corrective action: PIC was notified; PIC chose to throw items away. Discussed proper cooling procedures including, placing cheese dip in shallow containers for cooling, placing containers in freezer for rapid cooling to get down to 41 degrees or below.

Inspector notes: Observed two containers of cheese dip not hot held at or above 135 degrees at 125 and 130 degrees in warmer cabinet. Corrective action: PIC was notified; employee assigned to reheat cheese dips to 165 before placing back in warmer cabinet.

Inspector notes: Observed moisture damage on several ceiling tiles in back room. Corrective action: PIC was notified; PIC noted renovations to ceiling tiles and damaged walls is happening soon.

Inspector notes: Observed heavy ice buildup in unit vent in walk in freezer. Ice has begun building up on box directly underneath vent. No food contamination involved. CA: All food shall be protected from miscellaneous sources of contamination. COS: PIC removed ice from box and will remove ice build up from vent.

Inspector notes: Observed wet cloths placed on food prep table and counter, without proper storage between use in sanitizer buckets. CA: All in use sanitizer wash cloths shall be stored in sanitizer. COS: PIC was notified of this issue, towels were placed in sanitizer buckets, with food prep table and counter properly sanitized.

Inspector notes: Observed washcloths used to collect fryer oil that may spill or collect beside fryer. CA: Food and non-food contact surfaces shall be made of non-absorbent materials. COS: PIC removed wash cloths and will use a cleanable and non absorbent material .

Inspector notes: Observed floor drain clogged with food debris with standing water on floor. CA: All physical facilities shall be in good physical repair. COS: PIC cleared floor drain and had employees clean water from floor into drain.

Inspector notes: Observed TCS foods reading below 135F on the table beside the grill (cooked onions=93F and cooked jalapenos=88F). CA: Hot TCS foods shall be maintained at 135F or above. COS: TCS food items were finished cooking about 30 minutes ago per CFSM. TCS food items were rapidly reheated on the grill to 165F or above for 15 seconds.

Inspector notes: Observed cheese dip in walk-in cooler reading between 59F-54F. CFSM stated the cheese dip was cooked and placed in walk-in cooler yesterday afternoon. CA: Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. COS: Cheese dip was discarded.

Inspector notes: Observed raw shrimp and fish stored above margarine and cooked beef. CA: Foods must be stored by minimum cook temperature. COS: No contamination was observed. Raw shrimp and fish were moved to bottom shelf.

Inspector notes: Observed a food employee with gloved hands grab raw shrimp and then handled a serving spoon for the beans without washing their hands or putting on new gloves. Corrective action: PIC was notified; employee directed to wash hands and change gloves after handling raw meat and before touching other surfaces. A new serving utensil was placed in beans.

Inspector notes: Observed two containers of cheese dip not hot held at or above 135 degrees at 125 and 130 degrees in warmer cabinet. Corrective action: PIC was notified; employee assigned to reheat cheese dips to 165 before placing back in warmer cabinet.

Inspector notes: Observed improper cooling of TCS foods (cheese dip) above 41 degrees after more than 6 hours. Cheese dips were made on 1/27 and inspection was on 1/28. Corrective action: PIC was notified; PIC chose to throw items away. Discussed proper cooling procedures including, placing cheese dip in shallow containers for cooling, placing containers in freezer for rapid cooling to get down to 41 degrees or below.

Inspector notes: Observed moisture damage on several ceiling tiles in back room. Corrective action: PIC was notified; PIC noted renovations to ceiling tiles and damaged walls is happening soon.