CASA TEQUILA MEXICAN CUISINE

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked tomato salsa (80F - cooling) at 2:00; cooling since 10:30 - At current rate of cooling product did not reach 70F within 2 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked tomato salsa (80F - cooling) at 2:00; cooling since 10:30 - At current rate of cooling product did not reach 70F within 2 hours. See stop sale. **Warning**

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked tomato salsa (80F - cooling) at 2:00; cooling since 10:30 - At current rate of cooling product did not reach 70F within 2 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked tomato salsa (80F - cooling) at 2:00; cooling since 10:30 - At current rate of cooling product did not reach 70F within 2 hours. See stop sale. **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté flip top: raw shrimp (46F - Cold Holding); steak (46F - Cold Holding); marinated chicken (48F - Cold Holding); sour flip top across from char grill: cream (63F - Cold Holding); chile relleno (cheese) (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to ice down product. Walk in cooler:chicken broth (48F - Cold Holding); carnitas (cooked pork) (47F - Cold Holding); pork tamales (50F - Cold Holding); ground beef (46F - Cold Holding); shredded chicken (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to ice down products and or move products to freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté flip top: raw shrimp (46F - Cold Holding); steak (46F - Cold Holding); marinated chicken (48F - Cold Holding); sour flip top across from char grill: cream (63F - Cold Holding); chile relleno (cheese) (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to ice down product. Walk in cooler:chicken broth (48F - Cold Holding); carnitas (cooked pork) (47F - Cold Holding); pork tamales (50F - Cold Holding); ground beef (46F - Cold Holding); shredded chicken (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to ice down products and or move products to freezer. **Warning**

High Priority

Toxic substance/chemical improperly stored. Pot and pan detergent stored over clean pans at dish area. Operator stored detergent properly.

High Priority - Toxic substance/chemical improperly stored. Pot and pan detergent stored over clean pans at dish area. Operator stored detergent properly. **Corrected On-Site** **Warning**

High Priority

Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator added more water, 100ppm.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator added more water, 100ppm. **Corrected On-Site** **Warning**

High Priority

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in cooler: pinto beans (89F - Cooling) at 1:43; cooling since 1:13 - 79F at 2:37

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in cooler: pinto beans (89F - Cooling) at 1:43; cooling since 1:13 - 79F at 2:37 Observed in a large deep container at walk in cooler. At current rate of cooling product will not reach 70F within 2 hours. Advised operator to place product in freezer. **Warning**

Intermediate

Food-contact surface soiled with food debris, mold-like substance or slime. Black Mold like can on can opener blade. Operator cleaned and sanitized blade.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black Mold like can on can opener blade. Operator cleaned and sanitized blade. **Corrected On-Site** **Warning**

Intermediate

Handwash sink used for purposes other than handwashing. Bowl in hand washing sink by prep table.

Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand washing sink by prep table. **Corrected On-Site** **Warning**

Intermediate

No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed time control procedure to operator.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed time control procedure to operator. **Warning**

Intermediate

Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled at dish machine area. Operator labeled degreaser.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled at dish machine area. Operator labeled degreaser. **Corrected On-Site** **Warning**

Intermediate