Mochilero Kitchen

Inspector notes: At in use main warewashing machine, at dishware surfaces, no detectable chlorine sanitizer. After attempt to prime machine, unable to obtain proper sanitizer concentration. Discontinue use of warewashing machine until repaired and use 3-compartment sink for all warewashing purposes. Discussed more frequent monitoring of sanitizer solutions, especially at start of day and after periods of inactivity

Inspector notes: In walk in cooler, uncovered container >6 inches deep, of cooked salsa roja, with internal temperatures of 48*F-51*F. Per date sticker and employee, salsa was prepared the previous day. Container of salsa roja was discarded. See embargo form. Cooked TCS foods must 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

Inspector notes: On cook line, in two door reach in refrigerator, containers of cooked pozole without proper date marks. Per employee, pozole was removed from freezer 3 days ago. Instructed employee to provide date marks on containers of pozole. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: In walk in cooler, cooked pinto beans/ 98*F prepared within normal time parameters and cooling in uncovered container >6 inches deep. Instructed employee to portion cooked pinto beans to shallow uncovered containers and use ice bath to continue the cooling process. 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: At bar handwashing sink and cook line/ expo line handwashing sink, dishware in basins of sinks. Dishware was removed from sinks. A handwashing sink is to be used for handwashing only

Inspector notes: Second Consecutive Violation. At warewashing machine, employee handling dirty then clean dishware without a proper handwash in between each task. Instructed employee to wash hands and don new gloves to continue with task. Discussed the importance of proper handwashing with manager. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands

Inspector notes: In walk in cooler, container of cooked mole with a date mark of 8/8, 5 days past discard date. On cook line, in two door tall reach in refrigerator, several small containers of cooked vegetables without proper date marks, with unknown preparation dates. Cooked mole and cooked vegetables were discarded. See embargo form. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: At start of inspection, ambient temperature of walk in cooler was 49*F, halfway through inspection, ambient temperature dropped to 46.7*F, another 30 minutes later, 44.5*F. Establishment unclear of defrost cycle times during the day. Internal temperatures of TCS foods was 41*F-43*F, throughout routine inspection. Repair company was called at time of inspection. A reinspection will be conducted to ensure walk in cooler is maintaining proper temperature to maintain TCS foods at or below 41*F