El Azteca Mexican Restaurant

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Dish machine temperature gauge in main kitchen is not displaying the final rinse temperature. CA: (aa) Warewashing Machines, Temperature Measuring Devices. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water: 1. In each wash and rinse tank; Pf and 2. As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. Pf

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed food employee eating out of a bowl near 3-compartment sink. CA: 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: EHS discussed with PIC employee eating/drinking away from food prep area.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods cold holding above 41F on ice bath in main kitchen. CA: TCS foods cold holding shall be maintained at 41F or below. COS: Foods cooled down with ice to 41F.

Proper hot holding temperatures — Inspector Note: Observed queso in steam well hot holding below 135F in main kitchen. CA: TCS foods hot holding shall be maintained at 135F or above. COS: Queso reheated to 165F.