Manuel's Mexican Food Restaurant

Inspector notes: On cook line, in bottom portion of large prep table cooler, uncovered container of raw shell eggs and uncovered container of raw shrimp stored in bags stored over ready to eat containers of fruit. Employee moved containers of raw proteins to bottom shelf and ready to eat fruit above raw products. Discussed the importance of storing raw and ready to eat foods to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination

Inspector notes: In walk in cooler, two containers, >4 inches deep and one covered and one uncovered, of cooked beans/ 43*F-46*F and tray of plastic wrap covered cheese enchiladas/ 46*F-48*F out of internal temperatures. Per employees, beans and enchiladas were prepared >6 hours. Cooked beans and cheese enchiladas were discarded. See embargo form. Discussed proper cooling temperatures and methods with manager and employees. Cooked TCS foods are to be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Via email, provided cooling handouts in Spanish

Inspector notes: At start of inspection, back door open to kitchen and prep area, with fly fan not operational. Back door was closed. Except as specified in ¶¶ (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under ¶ (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means

Inspector notes: In the bar, the drainline of the handwashing sink was disconnected making it inoperable. The PIC tightly reconnected the drainline at the time of inspection. Reviewed handwashing requirements and where handwashing should occur

Inspector notes: In the walk-in cooler, observed a pan of prepared chicken datemarked with prep date of 5/12/25 and held more than seven days from preparation date. The pan of chicken past 7 days of preparation was discarded by PIC at the time of inspection

Inspector notes: In salsa bucket, observed pitcher handle submerged in the salsa. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Maintain handles out of the food

Inspector notes: Observed dark residue buildup on upper interior surface of the icemaker. Properly clean/sanitize more frequently

Inspector notes: In the walk-in cooler, observed ROP tomato enchilada sauce bags with use by date based off of 8 days from preparation date. Also observed, one bag of enchilada sauce that was prepared 9/23/24 and held more than 7 days from the preparation date with the prep date counting as Day 1. All procedures in approved variance/HACCP plan must be conformed to at all times. The expired enchilada sauce was voluntarily discarded and the the expiration dates corrected on the other bags

Inspector notes: Observed no single use towels at the bar handwashing sink. PIC provided hand drying provision for handwash sink at time of inspection