LUCY'S MEXICAN GRILL

Observed used wiping towel not stored in sanitizer between each use. [CA] Store the used towels in a bucket with sanitizer between each use.

The temperature in the walk in is approximately 44 degrees F. [CA] All PHFs must be held at 41 degrees F and below The employee stated that they will keep the door closed since the lunch rush ended to bring temperature back down. Adjust it to stay 41 degrees Fa nd below and accommodate for the hot summer days in the kitchen. Remove all PHFs and place into the freezer or properly working refrigerators at 41 degrees and below if the walk in cooler does not hold PHFs 41 degrees F max. A reinspection will be completed.

Observed old food particles accumulated behind the cook line. {CA]Clean the floors thoroughly. Observed the grout behind the dish sink to be turning black. [CA] Remove this and replace it.

The food storage bins do not have labels. [CA] Write the contents on the bins.

Observed the spray bottle with toxic cleaner unlabeled. [CA] Label it with the contents.

The faucet at the dish washing sink is in need of repair and sprays out forcefully from the handle area once you turn the water on. [CA] Repair the faucet. Observed the bin for salt to not be food grade storage. [CA] Replace it with approved type container for food grade.

No employees in the kitchen had a food handler card nor a FSC. [CA] [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. At least one employee must have a FSC.

The floor of the walk in is soiled with food particles. [CA] Thoroughly clean the floors in the walk in.

The walk in refrigerator door had a particle of raw meat on the handle. [CA] Do not touch any other items after touching raw meat, eggs, seafood, or poultry until after washing hand properly. If gloves are being used then they must be removed then hands washed before touching any other items/ task change. [CA] Employee sanitized the door handle and washed hands.

The rice and beans are at approximately 130 degrees F less than 4 hours. [CA] They must be on the warmer at 135 degrees F. [CA] The steam table was turned higher and held food at 135 degrees F minimum.

Observed several used wiping towels on table tops in the kitchen. [CA] The used towels must be stored in sanitizer between each use.

Observed hot food set up to cool during inspection. The containers were plastic and about 7 inches deep with meat and rice. [CA] [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquid [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] The employees corrected the issue.

The scoops are stored in bins with the handle touching the food. [CA] The scoops must be stored with the handle not touching the food. Observed bowls being used. [CA] Use only scoops with handles.

No FSC available and not all cooks have a food handler card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Observed the thin plastic shopping bags being used for direct food contact in the freezer for several food items.[CA] Use only food grade storage bags, containers, plastic wrap, etc that is approved for direct food contact storage.

Observed cooling in the large gray plastic bins. It is about 6 inches deep with rice that was just cooked and poured into it during inspection. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.

Observed not thermometer in the refrigerator. [CA] Replace the missing thermometer in the upright refrigerator to monitor that it keeps food 41 degrees F and below.

No employee that works here has a food safety certificate. Employees helping to prepare food do not have a food handler card. [CA] At least one employee must have a food safety certificate and all employees must have a food handler card if they will help prepare food.

The walk in refrigerator was at 50 degrees at start of inspection. According to the mgr they were just stocking it. [CA] The food in the walk in must be at 41 degrees F maximum. [COS] The refrigerator temperature went down to hold food at 41 degrees F.

Observed the rice that was just cooked put into plastic bus bins to cool in the walk in. [CA] Cooling must not be done in deep plastic containers. It can be done in shallow, about 2 inches deep, stainless steel containers to cool as fas as possible. You may also use an ice paddle in the large containers of food for cooling.

The hot water handle faucet at the dish sink does not work. l[CA] Repair the faucet handle for the hot water.