Tradiciones Mexican Grill

Inspector's notes

Observed no CFPM at time of inspection. 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 buildup of black substance on unit of walk-in cooler. Observed buildup of ice in walk-in freezer. 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.

Inspector's notes

No staff working during inspection have Food Protection Manager certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. *THIRD CONSECUTIVE VIOLATION*

Inspector's notes

Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed larger mixer used for shredding cheese to have a bowl stored on the unit with food particles. Per PIC the mixer was stored away as clean. Also observed the indurstrial can opener to be not in used and stored away with food particles and small metal shavings. Discussed with PIC all equipment and utensils shall be store away as clean to sight and touch. Also discussed the blade of the industrial can opener shall be maintained sharp to prevent metal shavings from falling into the food. PIC had employees clean the equipment and PIC took the can opener out of use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mole (tomato) in the walk-in refrigerator to be at 73*F along the edges and 113*F in the center. PIC called the prep cook and discovered the mole was made fresh today and was placed in refrigerator 2.5 hours prior to inspection. PIC took TCS foods such as mole that was improperly cooled and reheated to 165°F to restart cooling process using approved cooling procedures. Discussed with PIC cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the fixed parts of the ventilation system to have missing or separated caulking. Discussed with PIC the fixed parts of the ventilation system shall be sealed with high temperature caulking to create a smooth and cleanable surface to prevent accumulation of grease build up and drippage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in the freezer frozen icicles along the wall, ceiling and the fan casing. Discussed with PIC to fix/repair/replace the leak causing the icicles and to not store food under to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken stored above raw beef in the walk-in. Also observed raw fish stored above cooked potato tacos in the prep table at the entrance of the kitchen. Discussed with PIC all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three compartment sink in use with 0ppm of Quaternary Ammonium (Quat)and also the dishwasher set up to be used, but not used at the moment with Chlorine sanitizer at 0ppm. Discussed with PIC the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC made a new sanitizer batch in the three compartment sink and primed the dishwasher at time of the inspection. All sanitizers reached the appropriate levels of sanitizer at the time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed 0ppm chlorine registering on the dishwashing machine that is actively being used. Discussed with Person in Charge (PIC) the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC had maintenance fix the dishwashing machine at time of inspection. Corrective Action: Corrected at time of inspection.