GUERRERO MEXICAN GRILL health score and inspection history

Store raw shell eggs below and away from ready to eat food. (preventive)///Eggs stored above vegetables. 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.///(1) Steak stored in RI cooler uncovered. (2) Cooked rice stored in grocery bag. COS discarded.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Dish trays for dish machine has large amount of lime scale. 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.///Fryer baskets showing heavy use and has encrusted food debris present.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Wall behind 3 compartment sink has black residue visible.

Allow utensils to air dry before stacking.///Plastic cup stacked wet.

Provide enough equipment to maintain all cold-held TCS food at 41 F or below.///Steak, shrimp, and chicken all tempted at 45F, moved to WI cooler.

Cease thawing TCS food at room temperature.///Bucket of whole fish thawing on counter.

Store single-service and single-use articles covered, inverted, or in the original protective package.///Single serve trays facing up.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1)Floors under cook top and fryer have large accumulation of grease and food debris. (2) Walls and floors throughout kitchen have residue and debris. 6-501.12 Clean food prep areas when the least amount of food is exposed.///Vent covers in food prep area have large accumulation of dust.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Hand sink near make table has continuous drip when turned off.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///Light out in hood.