El Gordo Mexican Grill

Inspector's notes

FOURTH CONSECUTIVE. Observed cooked skirt steak (52°F), raw chicken nuggets (52°F), raw chicken wings (48°F), cooked shredded chicken (50°F), taquitos (52°F), and shredded mozzarella cheese (51°F) stored in the standing refrigerator located back of house by the walk-in cooler. All Time Temperature Control for Safety (TCS) foods (Frozen Burritos and fry's) which had been in the unit thawing and below 41°F were moved to alternative refrigeration at time of inspection. All other TCS foods which had been in the unit overnight were embargoed (see embargo list). The standing refrigerator measured at 48.7°F with the min/max thermometer. PIC will place TCS items in the walk-in cooler until the standing refrigerator can maintain temperatures below 41°F. Establishment has enough cold holding storage to meet compacity. PIC will discontinue use of cold holding unit until able to maintain an ambient temperature of 41°F or below. Discussed cold holding requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

THIRD CONSECUTIVE. Observed Raw Chicken (51°F), raw beef (52°F), Chorizo meat (52°F), Carne Asada (52°F), Raw Shrimp (51°F), Beef Tacos (52°F), Bacon (51°F), Raw in shell eggs (50°F), Shredded Cheese (51°F), Consommé (51°F), Rice (51°F), Beans (51°F), Potato's (52°F), Lettuce (51°F), and Cream-based sauces (51°F) stored inside walk in cooler. All TCS foods which had been in the unit overnight were embargoed (see embargo list). All TCS foods improperly cold held were discarded by PIC at time of inspection. Discussed the importance of routinely checking cold-holding foods. PIC stated that someone will come today to fix the reach in cooler and will cease use of the walk-in cooler until it is repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk in cooler measured at 52.3°F with the min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Establishment can not accept delivery's until units can maintain 41°F. Establishment will utilize Shells walk in refrigerator to cold hold TCS items. Corrective Action: Correct prior to re-inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed the prep table cooler back of house having an ambient temperature of 52°F with TCS food items with an internal temperature of no lower than 51°F including, raw eggs, raw chicken, raw shrimp, raw sausage patties, cooked carne asada, cooked bacon, cut tomatoes, chopped onions, cut potato's, Mexican blend cheeses, lettuce, cream-based sauces. PIC pointed out the temperature gage is frozen over, resting at 51°F. Time Temperature Control for Safety (TCS) foods that had been in the standing refrigerator for over 6 hours were discarded (see embargo). 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Discussed the importance of routinely checking cold-holding foods. PIC stated that someone will come today to fix the reach in cooler and will cease use of the prep table cooler until it is repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked shredded beef and chicken sitting on the prep counter (48°F-51°F) without staff available to actively prep these foods (items placed out around 30 minutes before temperature measurement). Also observed diced cooked beef (76°F) sitting out on top of the hot table. Staff stated they placed the beef out during the lunch rush (around an hour prior). All TCS foods improperly cold-held were relocated to an alternative functioning refrigeration unit to rapidly cool to 41°F at the time of inspection. Discussed the importance of maintaining cold holding foods under 41°F unless ACTIVELY prepping them. Also observed cream-based sauces (47°F), bags of shredded cheese (47°F), an opened can of cooked chili (47°F), cooked beef (48°F), cold holding in the standing refrigerator between the cook line and the walk-in, above 41°F. Time Temperature Control for Safety (TCS) foods that had been in the standing refrigerator for over 6 hours were discarded (see embargo). The standing refrigerator was measuring 47.4°F on the min/max. After adjusting the standing refrigerator measured 39.5°F on the min/max thermometer. Except during preparation, cooking, cooling or when time is used as a control, all TCS foods must be maintained at 41°F or below. Discussed the importance of routinely checking cold-holding foods. Calibrated thermometers with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed red salsa (48-50°F) and cooked beef (50°F), which had been cooked last night above 41°F in the walk in (see embargo). Staff were instructed to discard the beef and red salsa from that batch as it had not cooled down properly. Provided temperature logs electronically. Discussed keeping temperature logs to identify when items start the cooling process. Time Temperature Control for Safety (TCS) foods must cool from 135°F to 70°F within 2 hours and from 135°F and 41°F or less within a total of 6 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Time Temperature Control for Safety (TCS) foods ex. cooked meats (44°F), salsas (44°F), beans (44°F), etc. all cold holding above 41°F. The walk-in measured 43.7°F with the min/max thermometer. Alerted the manager who called maintenance to come out and service the walk-in. Both thermometers used were calibrated onsite with staff. Foods that could be moved to alternative refrigeration were moved. Staff were instructed to cool all remaining TCS foods with ice until the walk-in can be serviced. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the walk-in measuring at 43.7°F with the min/max thermometer. Alerted the manager who called maintenance to service the walk-in. Staff were instructed to move TCS foods to alternative refrigeration and ice the remaining TCS foods in the walk-in. Establishment to promptly fix the walk-in and make sure it can maintain temperatures at or below 41°F. A reinspection on the walk-in will occur in 24 hours. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed two employee handwashing sinks, by the checkout station and prep station without soap available. An employee replaced the soap at the time of inspection. We discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks are to be ALWAYS maintained unobstructed and accessible. Corrective Action: Corrected at time of inspection.