Tee Pee Mexican Foods

Inspector notes: Observed machaca (shredded beef), cooked chicken and vegetables in stock, cooked rice, and green Spanish sauce, and cooked refried beans at temperatures between 47°F and 75°F. These were cooked at 9am. Items were still in 47°F to 60°F temperature range at 4:30 after placing in freezer and walk-in in ice baths to rapidly cool. Observed three pans of cooked refried beans in pans that had been cooked at 6:30am according to PIC with an internal temperature of 48°F at time of inspection. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection

Inspector notes: Observed a box of raw shell eggs stored on the the top shelf in the walk-in refrigerator above ready-to-eat containers of cooked beans and rice. Please ensure ready-to-eat foods are not stored directly underneath raw animal proteins to prevent cross-contamination. Person in charge (PIC) moved the eggs during the inspection to correct. Visible existing contamination was not observed on the ready-to-eat foods

Inspector notes: Observed containers of cooked shredded beef and cooked beans with internal temperatures of 108-115 degrees Fahrenheit in a warmer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per person in charge (PIC), items were heated and placed in warmer less than 1 hour prior to inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection - inspector verified temperatures

Inspector notes: Observed food residue buildup on interior cavity of microwave oven near dishwashing area. Interior surfaces of cooking and baking equipment should be maintained clean to sight and touch and cleaned at least every 24 hours. PIC cleaned microwave during inspection to correct

Inspector notes: Cutting board at prep-style refrigerator at cook line was observed with numerous deep grooves, rendering it no longer smooth. Cutting surfaces shall be maintained in good condition so they are smooth and easy to clean. Please resurface or replace

Inspector notes: Chlorine sanitizer solution concentration at in-use mechanical dishwasher in main kitchen was measured at 0ppm during inspection. Chlorine sanitizer solutions for food contact surfaces must be maintained at 50-100ppm. Sanitizer bucket used to supply machine was nearly empty. Employee replaced sanitizer container and primed the machine several times until an adequate concentration of sanitizer was established. Employee re-washed, rinsed, and sanitized recently cleaned dishes

Inspector notes: Observed sour cream containers in expo/servers station used for ground black pepper stored as clean in the dishwashing area. Multi-use food storage containers should be constructed to be durable enough to withstand repeated cleaning

Inspector notes: Observed containers of cooked rice with internal temperatures between 109-122 degrees Fahrenheit in large warming case. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per person in charge (PIC), rice was heated in oven and placed in warmer 30 minutes prior to inspection. PIC reheated rice to 165F in oven - inspector verified temperature. Ambient temperature of unit was measured at >135F with min-max thermometer and other items in unit were within parameters for proper hot-holding

Inspector notes: Observed sour cream containers used throughout establishment as multiuse food storage containers and stored as clean in the dish area. Multi-use food storage containers should be constructed to be durable enough to withstand repeated cleaning

Inspector notes: Observed employee beverages, phones, and a small portable speaker stored on shelves above active food prep areas and in a reach-in refrigerator above stored food. Ensure designated areas are provided for employee eating & drinking activities, smoking, and personal items. Employees moved these items to designated areas during inspection to correct