Caliente Mexican Grill

Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label. Sanitizer was diluted by adding water to 3-bay sink. Staff to dilute sanitizer with water until dispenser can dispense at adequate ppm. Inspector demonstrated how to fill sink to adequate ppm.

Inspector notes: Raw animal foods were observed stored above ready-to-eat foods in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC relocated food.

Inspector notes: Shrimp was observed held at 108-118 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Per PIC, food was recently placed in unit. PIC reheated shrimp and placed shrimp in a deeper pan. Establishment to switch to deeper pans to ensure food maintains a temperature above 135.

Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label. Establishment to dilute sanitizer with water until dish machine company arrives Tuesday.

Inspector notes: Hot water is lacking at the hand wash sinks. PIC stated unit is currently being worked on.

Inspector notes: The cutting boards in the prep area are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting boards disposed of. PIC stated new cutting boards will be purchased.

Inspector notes: Freezer door gaskets located were not in good repair. PIC stated technician has already been called to replace gaskets in store.

Inspector notes: The non-food contact surfaces of the shelving in the walk-in have an accumulation of dust, food residue, and other debris. Shelving to be cleaned. PIC stated establishment is going to replace entire shelf.

Inspector notes: The floor in the walk in area has an accumulation of food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented. Establishment to refer to storage hand out. PIC discussed rearranging how food is store in walk-in to ensure proper storage.

Inspector notes: Shrimp and sauteed vegetables were observed held at 90 and 110 degrees Fahrenheit respectively. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Both foods were observed double panned in hot hold unit. Shrimp was placed in unit less than 1 hour ago and was reheated. PIC chose to dispose of vegetables. Establishment to no longer double pan food. Establishment to take temperatures of foods to ensure food is held above 135.

Inspector notes: Prepared sauces were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.

Inspector notes: The non-food contact surfaces of the shelving inside of units and ice machine have an accumulation of dust, food residue, and other debris. Ice machine was turned off and is to be washed, rinsed, and sanitized.