WILLY'S MEXICANA GRILL #2

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at only hand-sink in front food service area and main kitchen. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Paper towels put in dispenser and available.

Proper cold holding temperatures — Inspector Note: Observed several TCS cold holding at above 41F in front food service area, lobby salsa bar, and main kitchen (*see asterisks*). C/A: All TCS foods cold held must be maintained at 41F and below. COS: All salsa discarded at salsa bar; tomatillo salsa, chipotle salsa, and habanero salsa discarded from WIC. Per PIC, all other food out of temperature less than 1-hour due to prep, all food put on ice and moved to coolers not in-use to cool rapidly. All observed at 41F and below prior to end of inspection.

Proper cooling time and temperature — Inspector Note: Observed several deep filled, tightly covered containers of cut lettuce cooling at insufficient rate to reach 41F in 4-hours in WIC in main kitchen (see temperature section). C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS: All discarded.