Qdoba

Inspector's notes

Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand wash sink in dish area with no soap available in the dispenser. The person in charge stated that they have the incorrect product for that particular dispenser. The rest of the dispensers were filled correctly. Discussed with the person in charge that all hand wash sinks should have soap available at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked steak removed from the hot holding unit diced up and placed in a container and placed in the steam table measured at 108F. The PIC (person in charge) indicated the steak was diced 15 minutes prior. The steak was removed from the container and reheated to 165F then placed at the steam table. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of salsa measured at 50F and tightly covered with plastic wrap in the reach in cooler below the prep line. Observed two containers of lettuce measured at 46F in the small single door cooler next to the prep table at the front pre area. Items were prepared and placed in the units at 12pm as stated by the person in charge. Discussed placing food items that are in the cooling process in the walk-in cooler and to loosely uncover items in the cooling process. 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. All TCS foods cooling were uncovered to allow for rapid cooling and placed in the walk-in cooler. Corrective Action: Corrected at time of inspection.