Esmi's Restaurant

MENUDO MADE 10/25/25 WAS AT 51 DEGREES F. REFRIED BEANS MADE NIGHT PRIOR WERE 89 DEGREES F. MANAGER EXPLAINED COOLING PROCEDURES THEY ARE FOLLOWING BUT CURRENTLY DOING SO IMPROPERLY. ENSURE THAT WHEN FOODS ARE REMOVED FROM HEAT/COOKING THAT THEY BEGIN TO BE COOLED AND MONITORED ONCE 135 DEGREES F IS REACHED. FOOD IS ALLOTTED 2 HOURS MAX TO COOL FROM 135 TO 70 DEGREES F. FOOD IS THEN ALLOTTED 4 ADDITIONAL HOURS MAX TO COOL FROM 70 TO 41 DEGREES F. ONCE FOOD HAS REACHED 41 DEGREES F, FOOD CAN BE C

PICO DE GALLO, CREMA, CHEESE ARE BEING STORED ON COLD HOLD DISPLAY CASE USING ICE AS COOLANT. ENSURE THAT THERE IS SUFFICIENT AMOUNTS OF ICE TO ENSURE COLD HOLD OF 41 DEGREES F AND BELOW. AT THIS TIME FOODS WERE TAKEN FROM REFRIGERATOR, AND PLACED IN COLD HOLD CASE FOR ABOUT 10 MINUTES AND WAS ALREADY AT 51 DEGREES F.

BAG OF RAW CHICKEN WAS BEING STORED ON RACK ABOVE PACKAGE OF COOKED BARBACOA. RAW SHELLED EGGS WERE BEING STORED ON RACKS ABOVE AND NEXT TO CONTAINERS OF READY TO EAT FOODS.

SANITIZING COMPARTMENT WHERE WARES WERE BEING WASHED DID NOT HAVE PROPER AMOUNTS OF SANITIZER. ESTABLISHMENT IS USING BLEACH FOR CLOTH TOWEL PAILS AND QUATERNARY AMMONIUM FOR THREE COMPARTMENT SINK. ENSURE THAT BLEACH SOLUTION IS MAINTAINED BETWEEN 50-100PPM AND THAT QUATERNARY SANITIZER IS MAINTAINED BETWEEN 200-400PPM.

PROVIDE PROPER CHEMICAL TEST STRIPS FOR BLEACH AND QUATERNARY SANITIZER.

HAND WASHING SINK HAD FOOD THAWING IN IT, AS WELL AS TOWELS BEING STORED IN SINK. ENSURE THAT HAND WASHING SINK IS ONLY USED FOR HAND WASHING PURPOSES, AND IS READILY AVAILABLE FOR USE AT ALL TIMES.

ENSURE THAT ALL BEVERAGES, CONTAINERS, EQUIPMENT AND FOOD PACKAGES ARE STORED 6 INCHES OR MORE OFF THE FLOOR.

CHORIZO WAS BEING THAWED IN SITTING WATER IN HAND SINK. ENSURE THAT THAWING IS DONE UNDER RUNNING WATER, IN MICROWAVE BEFORE USE, OR IN REFRIGERATION UNIT OVERNIGHT.

ENSURE TO KEEP CLEAN ALL UTENSILS THAT HAVE BEEN WASHED, WHILE BEING STORED.

ENSURE ALL PERSONAL BEVERAGES ARE STORED IN A CUP WITH LID AND STRAW. PERSONAL ITEMS SHOULD BE STORED IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.