The Guadalupe On Main

Inspector's notes

observed at the cookline , some food pans such as cooked pinto beans, 50-52 deg f . on site prepared butter, at 64-68 deg f , and on site prepared sauce with tomatoes and garlic, 65 deg f , left atop. also some bags of cut lettuce, under the cookline reach-in drawers, overfilled , still in the open plastic bags, temperature for open lettuce indicating 45-48 deg f . some strategies reviewed. for beans, noted place in a pan above the reach-in table. suggested using ice bath, or just a single metal pans. for the butter, use of a smaller shallow metal pan, and ice bath reviewed. for the cut lettuce, removing excess lettuce from the cookline reach-in drawer under the grill and keeping the lettuce (till needed) in the facility walk-in cooler. manager removed lettuce. discarded butter and beans. please ensure tcs food is kept at 41 deg f

Inspector's notes

observed in the ware washing room, employee personal items, including clothing articles placed on the drying rack with washed food pans. showed manager. suggested to use a designated employee area for personal clothing articles. manager removed, relocated all clothing. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed on site dishwasher at 0 ppm. showed kitxhwn manager. manager placed a service call. facility will continue to utilize manual three compartment basins , till equipment serviced. facility kitchen manager prepared multi quat at 200 ppm. Corrective Action: Correct prior to re-inspection.