TINKER LATIN RESTAURANT TIOGA

High Priority - Container of medicine improperly stored. Bottle containing "Ibuprofen" stored on shelf directly above prep table and open box containing food storage bags near microwave. Manager removed the medicine from the area during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. On shelves inside walk-in cooler: 1. Pan containing cooked rice and beans with date mark of 1/16. 2. Pan containing pico w/cut tomatoes with date mark of 1/16. 3. Pan containing cooked beans with date mark of 1/15.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline pulled up pants with gloved hands, then proceeded to handle clean utensils at the cookline with the same gloved hands without first washing hands. Inspector had the employee wash hands and put on new gloves before continuing to work at cookline.

High Priority - Live, small flying insects found. Four flies flying around floor drain below three-compartment sink.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open pan containing raw frozen fish stored on shelf directly above bag containing frozen plantains inside reach-in freezer near cookline. Manager moved the raw fish to a lower shelf during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside refrigerated make-table at cookline: corn (44F - Cold Holding); pico (47F - Cold Holding); ham (51F - Cold Holding); queso (47F - Cold Holding). Manager stated all items were placed into the unit approximately two hours prior from the walk-in cooler. Manager moved all items into another cooler to cool to 41F and adjusted the temperature of the cooler to be colder. corn (44F 12:20, 35F 1:20 - Cooling); pico (47F 12:20, 32F 1:20 - Cooling); ham (51F 12:20, 34F 1:20 - Cooling); queso (47F 12:20, 43F 1:20 - Cooling) Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cookline blocked by large trash can. Manager unblocked the sink during this inspection. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile near walk-in cooler.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at cookline ambient temperature is 48F. Manager moved the items to another unit and adjusted the temperature during this inspection, then 35F Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in bar above clean equipment and food. Employee removed the phone from the area during this inspection. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees handling food at cookline with watches on wrists.

Basic - Food storage container/container lid cracked or broken. One cracked clear plastic pan on dish rack in warewash area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice on shelving and gaskets inside reach-in freezer in bar area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle at cookline. Manager removed the tongs from the handle during this inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on reach-in freezer doors in back of kitchen soiled with mold-like substance. 2. Gaskets on reach-in cooler doors in bar area soiled with mold-like substance.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door of kitchen propped open approximately three inches. Live flies found in warewash area of kitchen.

Basic - Single-service articles improperly stored. Several boxes containing single-use bowls stored directly on floor in corner, near cookline.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Several flats containing raw shell eggs stored directly above beer and box of avocados inside walk-in cooler. Manager removed raw eggs from shelf during this inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Three packages of salmon thawed inside Reduced oxygen packaging on shelf inside walk-in cooler. Salmon is fully thawed. Package have a label indicating the fish must be removed from packaging prior to thawing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On edge of three-compartment sink in back of kitchen: beef (61F - Cold Holding). Employee stated the beef has been thawing at room temperature for approximately two hours. Inspector had employee move the beef into the freezer to rapidly cool to 41F.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cookline blocked by trash can. Manager moved trash can away from sink during this inspection. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Three packages of salmon thawed inside Reduced oxygen packaging on shelf inside walk-in cooler. Salmon is fully thawed. Package have a label indicating the fish must be removed from packaging prior to thawing. Stop sale issued.

Basic - In-use tongs stored on equipment door handle between uses. Two sets of tongs stored hanging from oven door handle at cookline. Manager removed both from handle during this inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Remnants of old labels stuck to sides of four pans on clean dish rack near warewash area. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado with sticker still attached inside refrigerated make-table at cookline.

Basic - Time/temperature control for safety food thawed in an improper manner. On edge of three-compartment sink in back of kitchen: beef (61F - Cold Holding). Employee stated the beef has been thawing at room temperature for approximately two hours. Inspector had employee move the beef into the freezer to rapidly cool to 41F.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves tilapia ceviche, but does not have proof of parasite destruction. Invoice provided does not have parasite destruction records.

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing glass cleaner stored hanging from edge of sink in bar area directly above bottles of beer. Employee removed glass cleaner from area during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Right side of wall inside ice machine soiled with black substance. 2. Left side of deflector plate inside ice machine soiled with black substance.

Intermediate - No handwash sign and/or paper towels/mechanical hand drying device provided at handwash sink. 1. Handwash sign in bar area reads "Handwash Only" and does not instruct employees to wash hands. 2. No towels available at handwash sink in bar area.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two new employees working in kitchen and bar area who have not signed the employee health reporting agreement. Inspector provided a digital copy of the health reporting agreement to manager via email during this inspection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee's personal keys sitting on top of prep table in kitchen beside microwave and above frying oil. Employee removed keys from prep table during this inspection. 2. Employee purse and backpack sitting on shelf in back of kitchen above cases containing paper straws. Employee rearranged shelves to put personal items on the bottom shelf during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on shelf near ware wash area.

Basic - Old labels stuck to food containers after cleaning. Remnants of old labels stuck to side of two plastic pans on shelf in warewash area.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at spigot on wall near sink in bar area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tiles stained in kitchen near walk-in cooler.