Tradiciones Mexican Grill # 1

Inspector notes: No certified food protection manager (CFPM) present during the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed beans in the cooling process in a deep and thick plastic container measuring from 61-137*F placed in the walk-in unit roughly an hour prior. Discussed improvements to the cooling methods such as cooling items in shallow, metal pans on the speed rack. 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. Person in charge (PIC) instructed kitchen staff to transfer beans to shallow pans

Inspector notes: Observed utensils stored in pan full of water measuring 79-81*F. Discussed keeping metal pan on or near grill to ensure that water is >135*F. 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. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed meat slicer that is not food grade and surfaces that are difficult to clean. Discussed ensuring that the use of the meat slicer is discontinued and replaced with a food safe version. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Observed cutting boards that had an excess of scratches and scores. Discussed sanding or replacing cutting boards. Discussed replacing chipped and damaged ceramic cups used for the cafe de olla. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Person in charge discarded damaged cutting boards and cups