Popo's Fiesta Del Sol

Inspector notes: Observed an in-use ice machine with black, slimy, organic-like material growing behind the deflector panel. Per PIC ice from the machine is used in customer drinks. Educated PIC that ice is considered a food item when used in customer drinks. Instructed PIC in clean-in-place procedure using a hot soapy rinse, hot water rinse, and hot water plus sanitizer rinse. Correct by next routine inspection

Inspector notes: Observed excessive ice buildup on the fan, along the door seal, and accumulating on food boxes in the walk-in freezer. Please remove ice to prevent food contamination and equipment failure. Correct prior to next routine inspection

Inspector notes: Observed a tray of cooked Chile Relleno located on a speed rack out at room temperature along the cook-line registering internal temperatures ranging between 71°-73°F. Per manager, the Chile Relleno had been cooked and kept out on the speed rack since 10am, more than 4 hours after the time of observation. Cooked Time/Temperature Control for Safety (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. The manager voluntarily discarded the food item at the time of inspection. Discussed utilizing Time-As-A-Control as an alternative with the manager. Provided guidance in person and via email

Inspector notes: Observed multiple 5-gallon buckets of cooked salsas located in the walk-in refrigerator with a discard date of May 11th, 3 days prior to the time of observation. Per manager, the salsas were prepared on May 5th. Ready-To-Eat (RTE)/Time Temperature Control for Safety (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). The manager voluntarily discarded the salsas at the time of inspection

Inspector notes: Observed multiple pieces of food equipment including strainers, choppers, and a can opener with food debris on them. The equipment was put away and stored with other equipment on the "clean" storage rack. All food-contact surfaces must be cleaned to sight and touch. A staff member rewashed, rinsed, and sanitized the pieces of equipment at the time of inspection

Inspector notes: Observed accumulation of dirt, dust, and other food debris throughout the kitchen area. Notable areas include along the Fiberglass Reinforced Plastic (FRP) wall and ceiling near A/C vents, along the sides of refrigeration unit near the large mixer, and inside microwaves. The establishment shall clean the kitchen area and associated equipment at a frequency to prevent the accumulation of dirt, dust, and other food debris