Guitarras Mexican Grill

Inspector notes: EHS observed food not cooling properly enough per cooling rationale in WIC. 3 out of 5 foods temps stayed at the same temp over 30 min time frame. When EHS took first temp @11:38am. EHS left lids slightly uncovered for air ventilation. When EHS went to take 2nd temp, some food items were back fully covered. All food was prepped at 10:00am (approx). Per cooling rationale food was to drop at .121 degrees Fahrenheit. The second temp was took at 12:08pm. Majority of food temps were at 50 degrees Fahrenheit. Only one food item at 49 degrees Fahrenheit dropped. d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature co...

Inspector notes: EHS observed frozen foods (ethnic, veggies, and ethnic) in reach in freezer drawers. Reach in freezer x2 in prep room and server's station stored outside from original containers without label. (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Informed PIC to label all food. This must be corrected by 06/12/24

Inspector notes: EHS observed serving plates and bowls stored on 1fst and 2nd wire shelving row in main kitchen next to WIC not covered or inverted. (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. (ii) Covered or inverted. Informed PIC to either wrap or invert plates. This must be corrected by 06/12/24