Machete Azteca

Inspector notes: Observed no Certified Food Protection Manager (CFPM) on duty. Discussed with person in charge to work towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed a large metal uncovered pot that was at least 8-12 inches deep of cooked and cooling jalapenos inside of a reach-in refrigerator. According to the person in charge, the jalapeno pot had been cooled in ice water and then was placed into the refrigerator to finish cooling. According to the person in charge, the pot was placed into ice water for approximately 2 hours and then placed into the fridge afterwards, just prior to the internal temperature assessment. The internal temperature of the pot of jalapenos was 54°F as measured using a probe thermometer. Discussed with person in charge to place the jalapenos into small containers and to finish cooling them in ice baths down to 41°F prior to placing the cooked jalapenos into a big pot. The person in charge placed the jalapenos into smaller containers and placed those containers into ice baths to finish 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 excessive grease accumulation along the walls beside the fryer and flat-top griddle and also observed grease and other food scraps all along the wall above and around the 3-compartment sink area. Also observed food scraps and other food debris/residues in the floor drains. Discussed with person in charge to clean these areas more frequently to prevent the buildup of heavy greases and food debris. 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