ALACRUZ GRILL

Violations (9)

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lower compartment of flip top unit near fryer: heavy cream (47F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: mashed potatoes (47F at 4:05pm- Cooked Cooling) As per chef, since overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lower compartment of flip top unit near fryer: heavy cream (47F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: mashed potatoes (47F at 4:05pm- Cooked Cooling) As per chef, since overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lower compartment of flip top unit near fryer: heavy cream (47F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lower compartment of flip top unit near fryer: heavy cream (47F - Cold Holding) As per employee, stored in unit overnight. Not prepped or portioned today. See stop sale.

  High Priority

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: mashed potatoes (47F at 4:05pm- Cooked Cooling) As per chef, since overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: mashed potatoes (47F at 4:05pm- Cooked Cooling) As per chef, since overnight. Product did not cool from 135F to 41F in a total of 6 hours. See stop sale.

  High Priority

• 12A-13-4CriticalRepeat

  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched garbage can then touched clean containers with pesto; no hand wash. Employee washed hands. **Repeat Violation** **Admin Complaint**

  High Priority

• 08A-20-5CriticalCorrected on site

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: raw chorizo stored over raw pork ribs. Operator stored properly.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: raw chorizo stored over raw pork ribs. Operator stored properly. **Corrected On-Site**

  High Priority

• 02C-04-5

  Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked vegetable mash cooked, frozen then removed and stored in walk in cooler to thawed 1 day prior; no date mark. Advised operator to date mark.

  Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked vegetable mash cooked, frozen then removed and stored in walk in cooler to thawed 1 day prior; no date mark. Advised operator to date mark.

  Intermediate

• 21-08-4Corrected on site

  Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Employee corrected: Sanitizer Bucket (Quaternary 200ppm)

  Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Employee corrected: Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**

  Basic

• 03D-15-4Repeat

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler at cook-line: cut butter (55F at 4:00pm; 55F at 4:25pm- Ambient Cooling) As per employee, since 1:30pm. At current rate of cooling, butter will not cool to 41F in a total of 4 hours. Advised operator to quick chill.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler at cook-line: cut butter (55F at 4:00pm; 55F at 4:25pm- Ambient Cooling) As per employee, since 1:30pm. At current rate of cooling, butter will not cool to 41F in a total of 4 hours. Advised operator to quick chill. **Repeat Violation** **Admin Complaint**

  Intermediate

• 08B-38-4Repeat

  Food stored on floor.

  Basic - Food stored on floor. **Repeat Violation**

  Basic