Don Eduardo Mexican Restaurant

Inspector notes: Observed chlorine sanitizer solution in all three buckets with less than 50 ppm. Observed chlorine in warewashing machine less than 50ppm. Informed PIC to increase solution level to effectively clean and sanitize surfaces. COS: PIC removed bucket and corrected solution to appropriate level. There is disinfectant clorox bottle with chlorine inside present, however the label was torn off. The bottle has "Clorox" on it with yellow liquid inside that smells of chlorine. PIC stated that this chlorine is the disinfecting bleach that health inspector instructed them to buy during previous inspection.

Inspector notes: Observed chlorine levels in warewashing machine below 50ppm. CA: Chlorine solution must be between 50ppm and 100ppm. Discussed with PIC that the auto-chlor technician was called to come fix the machine's chlorine output.

Inspector notes: Observed top portion of prep top cooler 2 cold holding at a temperature higher than 41F (see temperature Log). CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Discussed with PIC that TCS foods must not be stored at the top portion of the prep top cooler, and that the overall temperature of the prep top cooler as well as all coolers must be dropped to around 35F for better cold holding of TCS foods. COS: Those foods were moved to the walk in freezer to properly cool and put into smaller portions.

Inspector notes: Observed large quantities of raw meats prepped an hour before inspection tightly covered and stored in meat cooler to cool. Meat cooler temperature is not low enough to properly cool such large quantities. Observed large quantities of raw meats in prep top cooler prepped an hour before inspection stored at the top of prep top cooler to cool. As stated earlier, those coolers were unplugged for cleaning during that time. CA: 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Sti...

Inspector notes: Observed minimal space present for the amount of foods that are cooling in the facility. CA: (a) Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf Discussed with PIC that they must consider ordering less foods to make room in the walk in cooler and walk in freezer for foods to properly cool before placing them in reach in coolers and prep top coolers for cold holding.