Surcheros Fresh Mex

Observed potentially hazardous TCS foods improperly cold holding above 41F in the prep line prep top cooler, reach-in sauce cooler and salsa bar ice bath (see temp log). Per PIC, all foods were out of temp for less than 4 hours.

Observed sanitizer wipes stored on food prep counter above food, above single-use articles and sanitizer bucket touching a clean pan.

Observed 5 cans stored in the walk-in cooler with dents in the hermetic seal. PIC stated they would all be used and cans are only discarded when there are visible punctures.

Observed old inspection report publicly displayed in the lobby and not the current report with a score of 76. Observed no report displayed in view of customers at the drive thru window (discussed during previous inspection).

Observed improper cold holding of potentially hazardous TCS foods in the front line prep top cooler (see temp log).

Observed cooked black beans that did not cooling from 135F to 41F within 6 hours; black beans were in tightly lidded, large, double stacked pans in the walk-in cooler with a prep label from the day prior that indicates cooling began at 11:06am on 7/14. The beans were temping at 45F and 46F.

Observed sanitizer wipes stored directly on top of boxes of cookies and bottles of glass cleaner directly touching single-use cutlery on the storage shelving below the cash register. Observed sanitizer bucket touching sleeves of single-use cups on drive thru storage shelving and degreaser stored on food prep table that had dry food and onions stored directly below it.

Observed hand sanitizer stocked in the automatic dispenser at the kitchen hand wash sink instead of hand soap.

Observed no paper towels at the kitchen hand washing sink.

Observed employee handling exposed food with painted/artificial nails.

Observed all food employees handling food without a hair restraint.

Observed employees handling food while wearing bracelets.

Observed sanitizer buckets with no detectable amount of sanitizer solution.

Observed cleaned/sanitized pans stacked wet.

Observed employee personal items stored on several food prep tables while prep was occurring.

Observed sanitizer buckets with no detectable amount of sanitizer solution.

Observed cleaned/sanitized pans stacked wet.

Observed employee handling food from grill wearing bracelets.

Observed inspection report bearing a score of 83, not the most recent inspection report of 71 posted.

Observed bowl being used as a scoop in rice cooker.

Observed container of employee items (drinks, raw shell eggs, food) stored above facility food in WIC 1. Observed raw beef stored over pork in WIC 2.

Observed several sauces on salsa bar labelled 'refrigerate after opening' sitting at room temperature for longer than 4 hours (see temp log).

Observed employee drink stations (at bulk ice machine and at walk thru from dish area to FSS) with opened cans, personal cups, and outside facility to-go cups.

Observed several items (tomatoes, cucumber, olives, banana peppers, onions) in RIC bearing an expiration date of 3/8/25.

Observed stacks of pans in dish area wet stacked.

Observed sauce bottles on prep line not maintaining a temp of 41F or below.

Observed a container of salsa and container of cilantro ranch with no date mark label. Staff was unsure of when it got made.

Observed several spray bottles with no label.