Machete Azteca

Inspector's notes

Observed no CFPM on duty. Discussed with person in charge to work towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shredded chicken, red and green salsa and a container of menudo inside of a reach-in refrigerator with internal temperatures as measured using a probe thermometer ranging from 46°F - 51°F. A min-max thermometer was placed into the unit and allowed to stabilize for 15 minutes. The ambient air temperature inside of the unit was steady at 50°F. According to the person in charge, the foods had been in the unit for less than 3 hours and were moved to the walk-in cooler to rapidly chill down to 41°F. Discussed with person in charge to keep time and temperature controlled for safety foods in the walk-in cooler or in other alternative functioning refrigeration until that unit can be repaired/replaced. Also discussed repairing the gasket on the door to the unit as it was observed to have some sections missing, which may affect its ability to maintain cold holding of 41°F or below. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the handwashing sink that is nearest to the walk-in cooler that is draining very slowly. It was also observed that water was dripping from under the sink and onto the floor. Discussed with person in charge to reach out to a plumber to repair the malfunctioning handwashing sink. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed heavy grease accumulation on the ceiling above the prep areas and also on some overhead lights that are directly above hot holding pans of beans and carne asada. Discussed with person in charge to clean the ceiling above the food prep areas. The person in charge will have these areas cleaned. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on duty. Discussed with person in charge to work towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large metal uncovered pot that was at least 8-12 inches deep of cooked and cooling jalapenos inside of a reach-in refrigerator. According to the person in charge, the jalapeno pot had been cooled in ice water and then was placed into the refrigerator to finish cooling. According to the person in charge, the pot was placed into ice water for approximately 2 hours and then placed into the fridge afterwards, just prior to the internal temperature assessment. The internal temperature of the pot of jalapenos was 54°F as measured using a probe thermometer. Discussed with person in charge to place the jalapenos into small containers and to finish cooling them in ice baths down to 41°F prior to placing the cooked jalapenos into a big pot. The person in charge placed the jalapenos into smaller containers and placed those containers into ice baths to finish cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive grease accumulation along the walls beside the fryer and flat-top griddle and also observed grease and other food scraps all along the wall above and around the 3-compartment sink area. Also observed food scraps and other food debris/residues in the floor drains. Discussed with person in charge to clean these areas more frequently to prevent the buildup of heavy greases and food debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.