Condesa Restaurante

Inspector notes: Pork was observed with a day or date that exceeds 7 days. Pork was disposed of.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Several 5 gallon buckets of salsa were placed warm in the refrigerator in plastic containers greater than four inches deep. Per PIC salsa was made 45 minutes ago. Salsa was moved to ice bath.

Inspector notes: ROP fish was observed thawing with package in tact. Per PIC, fish was placed in unit the night before. Fish was observed at 39 degrees. Fish was disposed of. Fish must be removed from reduced oxygen packaging BEFORE placed into refrigeration.

Inspector notes: Queso, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Per PIC, food was prepared yesterday and was observed at 50 degrees. Food was disposed of. Proper cooling methods reviewed with PIC. PIC to inform all staff on proper cooling methods.

Inspector notes: Various foods were observed held at 72-74 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Food must be held hot (135 or higher) or cold (41 or lower). Establishment to discontinue holding food out of temperature. PIC elected disposal of food.

Inspector notes: Various foods were observed held above 41 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC stated foods were placed in unit recently. All food was relocated to walk-in to rapidly cool.

Inspector notes: Raw animal foods (eggs) 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.

Inspector notes: Short Rib was observed with a day or date that exceeded 7 days. Food was disposed of.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Queso was placed hot in the refrigerator in containers greater than four inches deep. Proper cooling methods reviewed with PIC.

Inspector notes: ROP seafood was observed thawing with the package in tact. ROP fish was observed above 38 degrees. Fish was disposed of. Proper thawing reviewed with PIC.

Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.

Inspector notes: The prep unit was not in good repair. Unit was unable to hold adequate temperature. Unit use to be discontinued until repaired. PIC stated unit will be fixed at 8 a.m tomorrow.

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. Inspector printed food storage poster for PIC.

Inspector notes: Chicken and carnitas which were prepared in advance, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Both foods were voluntarily disposed of. Proper cooling methods reviewed with PIC. PIC to review cooling methods with staff.

Inspector notes: Fried Jalapeños were observed held at 98 degrees Fahrenheit on top of oven. 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 cooked. PIC reheated jalapenos.

Inspector notes: ROP fish was observed thawing with package in tact. Fish was partially frozen, all packages were sliced open. Proper thawing methods reviewed with PIC. Shrimp was observed thawing in a bucket on the floor. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. Bucket was relocated to walk-in.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC chicken and carnitas were placed hot in the refrigerator in covered containers.

Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.

Inspector notes: The bar does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas. The bar sink is currently used as a dump sink. Bar sink to be labeled as hand wash sink only. It must be equipped with soap and paper towels. Designated dump sink is located in the kitchen by the door.

Inspector notes: The grease trap outside is located on gravel/grass. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain. PIC stated new grease trap will be placed on pavement next to dumpster.

Inspector notes: The chest freezer was observed with the lid missing. Lid to be replaced.