Fuegos Bar and Grill

Inspector notes: Observed sanitizer at the 3-compartment sink that was testing well below the 150-400 parts per million concentration for the quat sanitizer. It was observed that the bottle of sanitizer was full however the sanitizer was dispensing too low. Discussed with person in charge to reach out to a technician to service the dispenser. Discussed with person in charge to finish the sanitizing step in the dish washing machine in the kitchen, which was sanitizing at the appropriate concentration of 50-100 parts per million as indicated by the chlorine testing strips. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces must be properly sanitized after washing and rinsing

Inspector notes: Observed three large, plastic buckets that ranged from 8-12 inches deep filled with cooling alfredo and spaghetti sauce inside of the walk-in cooler. The internal temperature of the sauces ranged from 89°F - 107°F. According to the person in charge, the sauces had been cooked and placed into the walk-in cooler approximately 45 minutes after the start of the inspection to begin cooling. The cooling sauces were transferred to wide, flat, uncovered shallow pans at a depth of less than 4 inches deep and placed into the walk-in cooler up high inside of the walk-in cooler to complete the cooling process. Discussed with person in charge to utilize ice baths if necessary to help cool thick, dense foods such as alfredo sauces and large lasagnas and to portion the cooling foods into wider, flatter containers to help aid in cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed several containers that were stored as clean at a clean dishes storage area. Upon separating the dishes, water was observed still trapped between the dishes. Person in charge separated the wet dishes so they can finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing

Inspector notes: Observed an employee that was at a prep station working with food. The employee then began to wipe down the counter and proceeded to throw some stuff into a trash can and then grabbed the trash can to move it to a different area. After touching the trash can, the employee then went back to the prep station to begin working with food again without removing their gloves and washing their hands first. Instructed the employee that anytime we change tasks or contamination to the hands occurs, such as when handling a trash can, the soiled gloves should be thrown away and the hands must be washed prior to resuming work with the food. The employee threw away their gloves, washed their hands and grabbed a new set of clean gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks

Inspector notes: Observed a large case of raw shell eggs stored on the top shelf on a food rack inside of the walk-in cooler. The raw shell eggs were observed to be stored above ready-to-eat foods such as cherry tomatoes and romaine lettuce as well as various soft cheeses. Discussed with person in charge that foods must be stored in the walk-in cooler according to their final cooking temperatures. Person in charge relocated the raw shell eggs below the ready-to-eat foods. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed the handwashing sink in the kitchen and the handwashing sink at the bar that were both blocked off by large trash cans, one of which was completely blocking the paper towel dispenser at the bar. Discussed with person in charge to maintain the area around the handwashing sink free of obstructions or obstacles. Person in charge moved the trash cans to a different area. Discussed with person in charge to consider a different area for the trash cans or to consider different sized trash cans that do not completely block the paper towels. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing

Inspector notes: Observed no Certified Food Protection Manager (CFPM) on duty. Please ensure that there is at least one person present during all hours of operation with a CFPM certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed a large, deep (greater than 4 inches deep) uncovered container of cooked Bolognese sauce that was cooling down according to the person in charge inside of a reach-in refrigerator. The internal temperature of the Bolognese as measured using a probe thermometer was 100° and had been cooked 1 hour prior to the start of the inspection. Person in charge removed the cooling Bolognese sauce from the deep container and transferred to a wide, shallow pan less than 4 inches deep and placed the pan of sauce into an ice bath. Discussed with person in charge that TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed a heavy accumulation of organic matter and other soils building up in the floor drains, particularly those underneath the ice machine and under the dish machine at the bar. Discussed with person in charge to clean on a more frequent basis to minimize buildup in those areas. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Please ensure that there is at least 1 person present during all hours of operation with a Certified Food Protection Manager certificate (CFPM). Discussed with person in charge to acquire their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed chlorine sanitizer levels testing below the 50-100 parts per million concentration level required at the dish washing machine behind the bar based on the testing strips. It was observed that the dish machine had a quaternary-based sanitizer bottle connected to it and the dish machine is set up for chlorine sanitization. Person in charge replaced the quat sanitizer bottle with a chlorine-based sanitizer. Dish machine was operated for a few cycles and after testing with the sanitizer testing strips the sanitizer was at the appropriate concentration of between 50-100 parts per million for the chlorine-based sanitizer. Discussed with person in charge that quaternary sanitizers are not used in dish machines but instead are used at their 3-compartment sink

Inspector notes: Please ensure that a person with a certified food protection manager certificate (CFPM) is present during all hours of operation. Discussed with person in charge to maintain CFPM certificate available either through print or electronic means. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation