CELIA'S MEXICAN RESTAURANT

Menu does not indicate which foods that are served raw/undercooked. [CA] Include disclosure of served raw/undercooked on the menu via asterisk to reference reminder statement in foot note.

1. Grill not fully under ventilation hood at right side of cooks line. A heavy accumulation of grime and soot can be observed at the ceilings above and around the right side of the cooks line. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. 2. Lights above food preparation area in room in front of walk in coolers to be uncovered/unshielded. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles. 3. Light bulb at ventilation hood was removed. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.

Maximum water temperature at handwashing sink across from walk in coolers measured at 71F. The hot water line was closed at this time. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

6 dead, adult american cockroaches on a glue trap in the dry storage room. No other evidence of vermin activity was observed at this time. It was discussed with the PIC that pest control services are conducted monthly. [CA] The premises of each food facility must be maintained free of vermin. [COS] The glue trap was thrown in the trash.

Observed the gaskets at the produce walk in cooler and reach in chest freezer in the dry storage room to be damaged/torn. [CA] Replace the gaskets. Maintain equipment in good repair.

Observed brown mold-like substance on the metal panel inside the ice machine. [CA] Keep ice machine clean.

Measured hot water at the bar's 3-compartment sink to be 107F. [CA] Provide hot water (120F) at the bar 3-compartment sink.

In the main cooking/warewashing area: observed the paper towel dispenser was empty. [CA] Keep the paper towel dispenser stocked at all times. [COS] Paper towels were restocked.

The small prep unit in the cooking area was unable to keep potentially hazardous foods at 41F and below. [CA] Repair/adjust unit so that it can keep foods at 41F and below. Do not store potentially hazardous foods inside this unit until it is repaired.

Inside the small prep unit inserts near the cookline: measured internal temperature of sliced/diced tomatoes and sour cream to be 51F. Ambient temperature of the unit measured 52F. Operator stated the foods had been held in this unit since 10am today (approximately 2 hours prior at the time). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods were relocated to a functioning refrigerator.

Observed accumulation of grease/food debris on floor behind the cooking equipment, especially left of the deep fryer. [CA] Keep floors clean.

Observed the menu offered tilapia ceviche (operator stated the ceviche is only "cooked" via lime juice and no heat is involved); the menu had the "Reminder" statement, but no disclosure was available. [CA] Provide a disclosure, which clearly indicates WHICH menu items contain raw/undercooked animal products.

Inside the walk-in refrigerator: measured internal temperature of red enchilada sauce to be 48 - 51F. Operator stated the sauces had been cooked yesterday. Note: ambient temperature of refrigerator and other foods in the same refrigerator measured 41F and below. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently [COS] Sauce was voluntarily discarded. See VCD form.