Cantina Del Rio Mexican Restaurant

Inspector notes: Food items in the walk-in cooler were observed stored at 43-44 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items were moved to colder refrigeration at the time of inspection.

Inspector notes: The walk-in cooler was observed to be maintaining an ambient temperature of 43 degrees Fahrenheit at the time of inspection. Upon inspection of the Evaporator unit, ice was observed to be covering a portion of the back area. The Person in Charge called for service by end of inspection.

Inspector notes: Beverage tubing was observed in contact with ice used for drinks at the bar ice well. Beverage tubing and cold plate beverage cooling devices must not be in contact with stored ice. A divider was provided at the time of inspection.

Inspector notes: Raw Chicken was observed stored in the cookline cold drawer unit behind cut veggies. Raw animal foods are to be 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. Foods were rearranged for proper storage at the time of inspection.

Inspector notes: Prepared food items held in the prepared food walk-in cooler were observed held at 45-48 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items were voluntarily disposed of by the PIC and staff at the time of inspection.

Inspector notes: Prepared food item(s) was observed held beyond the 7 days from the date of preparation. Food item was voluntarily disposed of at the time of inspection.

Inspector notes: The presence of insects is not controlled as evidenced by live cockroaches and flies moving around in the facility. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Establishment is to... - Perform thorough cleaning of floors/walls/ceiling throughout entire kitchen - Thoroughly clean the cookline equipment of any grease, food residue, and debris - Clean floor and floor drain(s) of any standing water, food debris, and residue - Increase pest control for more routine inspections and treatments (currently biweekly (call made for service, technician due next day)) - Provide inspector with a Plan of Action developed by the pest technician - Input any pest control suggestions provided by pest technician - Provide pest technician with observations of any new or increasing activity (At the time of arrival, food equipment/utensils were observed in the dishwashing area left out overnight since previous day. Daily cleaning of food equipment/utensils is to be completed to help reduce or eliminate food source for pests.)

Inspector notes: Dry food item(s) were observed stored uncovered in the dry storage area. Food items are to be stored with covers/lids to prevent the possible contamination of the food items.

Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.

Inspector notes: The non-food contact surfaces of the pieces of equipment throughout the kitchen and dish area were observed to have an accumulation of dust, dirt, food residue, and other debris. Per the PIC, a thorough cleaning of all equipment is to be completed overnight same day. (Cleaning began at time of inspection.)

Inspector notes: The walk-in cooler was observed to be maintaining an ambient temperature of 44-48 degrees Fahrenheit with food temperatures observed at 44-48 degrees Fahrenheit. Use of the Unit for Time/Temperature Control for Safety Foods is to be discontinued until unit is serviced and repaired. (Technician was called and is due to arrive next day.)

Inspector notes: The floor, floor drains, walls, ceiling, and ceiling vents in areas of the kitchen and throughout the dishwashing area were observed to have a buildup of soil residue and debris. The physical facilities are to be cleaned at a frequency necessary to keep them clean and to preclude the buildup of residue and debris. (Cleaning of facility began at time of inspection. Per the PIC, a thorough cleaning is to be conducted overnight same day.)

Inspector notes: At the time of inspection, shredded cheese was observed "double panned" in the cookline prep unit at 52 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. At the time of inspection, shredded cheese was switched with colder cheese and placed in the prep top cold hold unit without double panning.

Inspector notes: The presence of cockroaches is not controlled as evidenced by several live and dead cockroaches observed at the time of inspection. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Per the PIC, a pest control program is currently in place with several visits by technician per month. PIC is to continue to: - Send inspector copies of pest control reports - Ensure food items are protected in all areas of the establishment from possible contamination - Ensure Single-Use containers are protected from possible contamination - Thoroughly clean and maintain increased frequency of cleaning as well as drying of the floors/walls/ceilings in areas throughout the establishment - Thoroughly clean and sanitize equipment daily throughout the facility - Send Pest Control Plan of Action to eliminate current pest issue to inspector for review.

Inspector notes: Several areas of the Floors/Walls/Ceiling were observed to be in need of repair... - Several ceiling tiles observed to be missing/sagging - Floor tiles were observed to be chipped/cracked - Wall coverings were observed to be loosely fitting in areas The physical facilities must be maintained in good repair.