Charro Steak North

Toxic substances properly identified, stored, and used; held for retail sale, properly stored

7-102.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Kitchen area near dishwasher. Upon inspection an unmarked container of sanitizer was found next to the dishwasher. The PIC initially was not able to identify the solution but then later confirmed it was a solution of chlorine sanitizer.

Food/Color Additives and Toxic Substances

Proper cold holding temperatures

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Walk in unit. Upon inspection the facility walk in refrigerator was open and the temperature gauge on the outside of the unit read 60F. The inspector then went into the walk in and observed the ambient air temperature at 57F. The head chef explained that the unit's door was open because they were moving food in and out of the unit in preparation for today's food service. The inspector closed the unit and waited 30 minutes for the ambient temperature to drop and the lowest temperature recorded during that time was 54F. Several TCS (time/temperature control for safety) foods were recorded to be above 41F. Meat prepped in the restaurant tempted at 52.5F, beans 54F, pico de gallo 56F, dried beef 62.4 F, and shell stock 50.2F. The foods prepped in the restaurant were discarded, raw meat in the unit was at 41F. Facility shall cook or discard their shell stock. Cut lettuce was discarded. Any TCS foods remaining in the facility's walk in will be removed and placed in their other permitted facility. All other TCS foods will be discarded. Due to the facility's inability to maintain TCS foods at 41F or below in the walk in a needs improvement will be issued. Walk in shall not be used to store TCS foods until re-inspection occurs and the unit has the capability to maintain TCS foods at 41F or below.

Time Temperature Control for Safety Food (TCS Food)

Proper cooling methods used; adequate equipment for temperature control

4-301.11 EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Upon inspection the facility's walk-in unit ambient air temperature was at 59F. The PIC explained that the reason for the high ambient air temperature was that the door was opened for longer then normal duration to assist staff loading and unloading food for food service. The inspector then closed the door of the walk-in, and waited for 30 minutes to see if the temperature was able to drop to 41F or below. After 30 minutes of the door being closed the ambient air temperature was recorded to be 54F (with both a min max and thermo-pro thermometer). The walk- in is the facility's primary cold holding unit. The PIC promptly called a repair person to come asses the issue and even went as far as to have their refrigerated truck come to the facility to provide cold holding space. During the inspection the repair person was able to diagnose the issue (broken compressor fan) and begin repairs. Repairs were made, however the ambient air temperature was not sufficient enough to maintain TCS foods at 41F or below. A needs improvement will be issued and a re-inspection will occur tomorrow morning 8-1-2026. Walk in shall not be used to store TCS foods until re-inspection occurs and the unit has the capability to maintain TCS foods at 41F or below.

Food Temperature Control

Food and non-food-contact surfaces cleanable, properly designed, constructed and used

4-101.11 Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (B) Durable, CORROSION-RESISTANT, and nonabsorbent; Walk in. Upon inspection the facility's shell stock were wrapped in towels.

Utensils, Equipment and Vending

Food and non-food-contact surfaces cleanable, properly designed, constructed and used

4-501.11 (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Walk-in unit Upon inspection the seals around the door of the walk in were not tight and adjusted properly to provide a consistent and well fitted seal.

Utensils, Equipment and Vending

Physical facilities installed, maintained, and clean

6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. Handwashing sink in the entrance of the kitchen. Upon inspection the handwashing sink in the entrance of the kitchen was observed to have a small leak.

Physical Facilities