Hacienda Bar & Grill 9

Inspector notes: Observed items on steam table stored without a lid. Observed a container of dried chiles stored without a lid. All food items must be stored covered to prevent contamination. CA: lids added

Inspector notes: Observed that sanitizer dispenser was not dispensing sanitizer and that the Facility's 3-compartment sink and sanitizer buckets had not sanitizer upon arrival. The facility must have sanitizer in proper concentration at the 3-compartment sink and in sanitizer buckets at all times the facility is operating to ensure surfaces are properly cleaned and sanitized. Per a conversation with the manager in charge, the facility is out of QUAT for their dispenser. CA: Facility staff used bleach sanitizer as their back-up until QUAT is delivered.

Inspector notes: Observed containers of salsa left to cool in large containers overnight that did not reach 41 degrees within the cooling time frame. Observed trays of shredded chicken left to cool overnight that did not reach 41 degrees with the cooling timeframe. TCS items must be cooled from 135 degrees to 70 degrees withing 2 hours and from 70 degrees to 41 degrees in another 4 hours.CA: Any item that did not meet the target times and temperatures for cooling were discarded. Staff educated on cooling methods.

Inspector notes: Observed multiple dry wiping cloths on counters and work surfaces on arrival. Observed employees wipe counters with dry wiping cloths or wiping cloths that were not properly stored in a sanitizer bucket kept at proper sanitizer concentrations. CA: all wiping cloths used to wipe counters that were not stored in a sanitizer bucket were removed. Staff informed on proper wiping cloth storage methods.

Inspector notes: Observed ready-to-use plates and bowls with food debris. In-use utensils and dishes must be stored in a manner that prevents their contamination. CA Items moved to dishpit for proper cleaning and staff educated.

Inspector notes: Observed that proper wash, rinse, sanitize procedures are not being followed at the 3-compartment sink in the main kitchen or bar and that the current method allows for the potential of cross contamination between clean and dirty dishes. Each compartment of the 3-compartment sink must be used for its intended purpose (wash, rinse, sanitize as labeled) and flow of the dishpit when the 3-compartment sink and dishmachine are both in operation may not allow for clean and dirty dishes to meet at the same drainboard. CA staff educated.

Inspector notes: Observed debris on handles of prep top coolers and chef bases. CA: staff educated and areas cleaned with sanitizer.

Inspector notes: Observed back handwashing sink handle was not properly attached which prevented hot water from being dispensed. CA: facility tightened the handle, and hot water was fixed at the sink.

Inspector notes: Observed evidence of a grease spill at the grease barrel. CA: staffed informed- area to be cleaned. Dumpster is shared with other facilities. All facilities using the dumpster enclosure are responsible for keeping the enclosure clean.