CASA LUPE MEXICAN RESTAURANT

Observed kitchen knives wedged between the wall and stainless steel backsplash of the three compartment sink. [CA] Store utensils in a clean location protected from contamination *Note: It was discussed that a magnetic knife block can be installed for storage of clean knives

Observed raw shelled eggs stored above ready to eat foods in the two door upright cooler near the main preparation line. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. [COS] Eggs were relocated to the bottom of the cooler at this time.

At the steam table, measured the top portion in containers of refried beans and enchilada sauce at 131F. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. [SA] Operator mixed container of refried beans and enchilada sauce. Remeasured containers between 148F and 158F.

Observed cracks and crevices around installed shelving in the storage areas by the 3 compartment sink, and in the back storage area. In the area below the 3 compartment sink, observed peeling wall panels. In the back storage area, observed coving peeling from between the edge of walls and flooring. [CA] Ensure floors and walls in prep and storage areas are maintained. Floors and walls shall be of an approved material and kept sealed to prevent possible harborage of vermin. Seal cracks and crevices around installed shelving to prevent possible harborage of vermin.