Anita’s Mexican Grill

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Observed deep covered containers inside reach in cooler with beef soup at 9:15am(49°F cooling) , chili sauce at 9:15am (67°F cooling) per operator both products cooling since yesterday

Products did not cool to 41°F within 6 hours

See Stop Sale. Repeat Violation Admin Complaint

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food( tortillas) and/or clean equipment or utensils without washing hands

Employee washed hands Corrected On-Site

High Priority – Nonfood-grade bags( garbage bags) used in direct contact with food( tortillas, bread)nOperator removed Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nCooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Observed deep covered containers inside reach in cooler with beef soup at 9:15am(49°F cooling) , chili sauce at 9:15am (67°F cooling) per operator both products cooling since yesterday

Products did not cool to 41°F within 6 hours

See Stop Sale

nTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Observed a deep covered container inside one door reach in cooler with pepper sauce (47°F cold Holding).nPer operator product stored since 2 days ago

Per operator product not prepared or portioned today

See stop sale

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Observed a deep covered container inside one door reach in cooler with pepper sauce (47°F cold Holding).nPer operator product stored since 2 days ago

Per operator product not prepared or portioned today

See stop salennObserved a container with Pepper sauce (45°F cold Holding) seating on prep table nPer operator product stored for approximately 45 minutes lnPer operator product not prepared or portioned todaynOperator moved to reach in cooler

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Observed inside steam table a container with Cooked beans (125°F hot Holding) .nPer operator product reheated on stove top 3 hours ago and transferred to steam table for hot Holding

Operator moved product to stove top to reheat to 165°F + Corrective Action Taken

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

nObserved a deep overstocked container on top of Flip top cooler, chopped lettuce at 9:31am(49°F cooling) per operator cooling since 20 minutes ago. Rechecked at 10:18am (48°F cooling).nAt this current cooling rate product will not cool to 41°F within 4 hours

Operator removed product and transferred to cooler Repeat Violation Admin Complaint

Intermediate – Handwash sink used for purposes other than handwashing

Observed employee washing utensils on hand washing sink on cook line

Educated employee on proper hand washing procedures Corrective Action Taken

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Inside reach in cooler cooked beef container and sauce prepared 2 days ago

Advised operator to date mark products