WILLY'S MEXICANA GRILL #20

Food stored covered — Inspector Note: Observed chips and tortillas stored uncovered in the front food service area. C/A: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Tortillas discarded and chips covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black build up on soda drink nozzles and tea nozzles in self-serve area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Nozzles removed, cleaned, and sanitized.

Proper cold holding temperatures — Inspector Note: Observed lettuce and tomatoes in prep unit #1 temp above 41F. Observed cheese in prep unit #2 temp above 41F. Observed tomatillo salsa temp in self-serve area temp above 41F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Lettuce and tomatoes in prep unit #1 placed on ice @12:04 pm and temped at 40F and 31F @ 1:26 pm respectively. Cheese discarded. Self-serve cold unit temperature decreased @ 12:45 pm; tomatillo salsa temped at 41F @1:30 pm.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed roof above grill with an accumulation of food debris/oil to a drip in front food service; observed magnetic strip with food stuck on holding clean knives in the main kitchen. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: Surfaces cleaned and sanitized.

Proper cold holding temperatures — Inspector Note: Observed cold held TCS foods maintained at temperatures greater than 41F in the front food service prep top unit, front food service reach in unit, and front food service prep top unit near the main kitchen. CA: TCS cold held foods must be maintained at 41F or below. COS: Food foods discarded.

Proper cooling time and temperature — Inspector Note: Observed Salsa not cooling at a rate that the food cools to 41F within 4 hours. CA: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. 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. P COS: Green salsa discarded.