Ole Mexican Restaurant

Basic – Equipment or utensils not designed or constructed in a durable manner

Gaskets on walk in cooler and walk in freezer torn

Also, bottom plate of reach in cooler on cookline below steam table cracked/. Issuing a piece.

Basic – Food stored on floor

Container of oil stored on floor in front of fryers.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Interior of reach in cooler on cookline below steam table soiled.

Basic – Working containers of food removed from original container not identified by common name

Large container of white substance on shelf on cookline removed from original container not labeled. Operator labeled container of sugar. Corrected On-Site

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours

cooked refried beans (47F – Cooling); cooked chicken (48F – Cooling) cooked last. Igor around 10pm per operator. Observed pans of beans and chicken stacked on top of each other with lid on container. Discussed cooling procedures with operator and distributed cooling handout during this inspection. See Stop Sale.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale

cooked refried beans (47F – Cooling); cooked chicken (48F – Cooling) cooked last. Igor around 10pm per operator. Observed pans of beans and chicken stacked on top of each other with lid on container. Discussed cooling procedures with operator and distributed cooling handout during this inspection. See Stop Sale.

High Priority – Dented/rusted cans present. See stop sale

Can of tomato puree on dry food storage shelf dented and crimped around top rim of can. Stop Sale

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dishwasher (Chlorine 0ppm). Observed bucket with sanitizer solution empty. Operator refilled bucket and retested at 100ppm Corrected On-Site

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Employee used bare hands to place shredded cheese, cut lettuce and cut tomatoes onto plate without having an updated AOP. AOP has not been used since 2018. Operator not familiar with AOP that was provided in their food safety training book. Discussed with operator that I can send an updated form if he wants to use AOP again.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

One flying insect observed by dry food storage shelf.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw beef stored over ready to eat pork in reach in cooler next to fryers. Operator removed pork to properly store. Corrected On-Site

High Priority – Toxic substance/chemical improperly stored

Three spray bottles containing toxic substance stored next to margarita mixes on shelf in front service area. Operator removed spray bottles of cleaners to properly store. Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled

Unlabeled spray bottle containing toxic substance stored below shelf on cookline. Operator labeled degreaser. Corrected On-Site