LOS ABUELOS MEXICAN GRILL

In-use utensils: properly stored — Inspector Note: OBSERVED THE HANDLE OF TONGUES STORED IN SHREDDED CHEESE IN PREP TOP COOLER IN MAIN KITCHEN IN BETWEEN USAGE. OBSERVED A CUP WITH NO HANDLE STORED IN CONTAINER OF SUGAR IN FRONT FOOD SERVICE AREA IN BETWEEN USAGE. OBSERVED A SCOOP USED FOR SOUR CREAM STORED ON PLATE ON TOP OF PREP TOP UNIT IN BETWEEN USAGE. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: HANDLES AND CUP REMOVED

Nonfood-contact surfaces clean — Inspector Note: OBSERVED MULTIPLE HANDLES OF COOLER DRAWERS IN GRILL PREP AREA SOILED WITH GREASY/WET DEBRIS C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Proper cooking time and temperatures — Inspector Note: OBSERVED FINAL COOK TEMPERATURE FOR CHICKEN FAJITA MEAT (COOKED FROM RAW) @ 152F & 160F ON GRILL IN GRILL PREP AREA C/A: ALL RAW ANIMAL PROTEINS SHALL BE COOKED TO THEIR MINIMUM REQUIRED COOK TEMPERATURE UNLESS OTHERWISE REQUESTED BY CUSTOMER AND THERE IS A CONSUMER ADVISORY; THE FINAL COOK TEMPERATURE OF CHICKEN/POULRTY SHALL BE 165F COS: CHICKEN DISCARDED

Proper cold holding temperatures — Inspector Note: OBSERVED MULTIPLE TCS FOOD ITEMS COLD HOLDING ABOVE 41F IN COOLER DRAWERS IN GRILL PREP AREA (RAW SALMON, RAW SHRIMP, RAW FAJITA CHICKEN AND STEAK, CHORIZO, RAW BURGER PATTIES, RAW PORK CARNITAS AND BRISKET). OBSERVED MULTIPLE TCS FOOD ITEMS COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN (PASTA, QUESO, SHREDDED CHICKEN, CONTAINERS OF BEANS). OBSERVED CUT ROMAINE, CHICKEN TENDERS, RAW TILAPIA COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: RAW STEAK FAJITAS REPLACED @ 42F; RAW CHICKEN FAJITAS COOLED TO 41F @ 1:37PM; RAW SHRIMP REPLACED w/ FROZEN SHRIMP; RAW SALMON COOLED TO 31F; CHORIZO & BRISKET DISCARDED; RAW BURGER PATTIES COOLED TO 34F

Hands clean and properly washed — Inspector Note: OBSERVED COOK, WITH GLOVES ON, MOVE TRASH CAN AND TOUCH CLEAN EQUIPMENT, GRAB FOOD IN A BAG FROM COOLER DRAWER AND FILL SMALL BOWL OF SEASONING FOR GRILL PREP WITHOUT REMOVING GLOVES AND WASHING HANDS C/A:Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P COS: PIC INSTRUCTED COOK TO DISCARD FOOD AND SEASONINGS, REMOVE GLOVES AND WASH HANDS

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED THE DISPENSING NOZZLE OF MARGARITA MACHINES IN BAR WITH BLACK BUILD UP. OBSERVED PITCHERS IN BAR READY FOR USE STICKY TO SIGHT AND TOUCH (INSIDE AND OUTSIDE). C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH PITCHERS TAKEN DOWN TO BE CLEANED AND SANITIZED; FACILITY HAS 72 HRS TO CLEAN DISPENSING NOZZLES