SOMBREROS TACOS AND BAR

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grease/residue build up on interior of tortilla chip warmer.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked jalapeños on cook line marked for time. No written plan.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at cook line hand wash sink. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under door between bar and outside bar.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and prep sink. Employee removed knives at time of inspection. Corrected On-Site Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm. New sanitizer hooked up to machine and primed. Retested at 100ppm. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken cooling from approximately 2:30, iced on counter, 98F at 3:10 down to 89F at 4:00. Improper rate of cooling. Employee put chicken in shallow pans and transferred to walk-in freezer for rapid cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Dirty dishes in cook line hand wash sink. AC drain line in cook line Hand wash sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water knob at cook line Hand wash sink not functioning. Water temperature of 80F out of cold water side.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between make table lids on cook line. Knife removed and sent to dish pit at time of inspection. Corrected On-Site

Basic - No light in walk-in freezer.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed lava rock molcajete bowls, not smooth nor non porous. Operator states bowls are lined with tin foil. Discussed with operator, all equipment must be smooth, non porous, and easily cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/ food debris in between make table lids, on table under flat top, and on lava rock bowls.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Food splashed on wall behind steam table, and on wall behind prep table by ice machine.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked jalapeños 72F, on top of make table lid, per manager less than 1 hour. Discussed Time as a Public Health Control with manager, provided Time as a Public Health Control form. Item marked for time during inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Stack of towels in prep area hand wash sink. Pan in cook line sink. All items removed at time of inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires quaternary test strips for three compartment sink. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of bleach in dish area. Employee labeled bottle at time of inspection. Corrected On-Site

Basic - Stored food not covered. Pork in freezer not covered. Employee covered pork at time of inspection. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof for manager on duty Karla Figueroa

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires chlorine test kit for dish machine, quaternary test kit for three compartment sink.

Basic - Cardboard used to line nonfood-contact shelves. Under micro waves on cookline. Employees removed at time of inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Side door to bar.

Basic - Food stored on floor. Bucket of sour cream in walk-in cooler, jugs of fry oil on cookline. Items put on shelves at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line cooking equipment. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Beer cooler at bar.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Bar handwash sink.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over chorizo and raw ribeyes. Manager put chicken on bottom. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Container of clean dishes stored on hand wash sink in dish area. Dishes in bar hand wash sink. All items moved at time of inspection. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In dish pit. Hot water shut off due to leak in pipe.

Basic - Floor area(s) covered with standing water. Behind sodas in bar area.

Basic - Food-contact surface not smooth and easily cleanable. Mocajetes have small holes in food contact surface.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table lids on cook line. Knife removed and washed at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under flat top.

Basic - Standing water or very slow draining water in or mop sink. Drain cleared at time of inspection. Corrected On-Site

Basic - Stored food not covered. Package of raw chicken in freezer ripped open. Employee wrapped chicken at time of inspection. Jugs of hot sauce and box of dried peppers stored on floor in back prep area. All items removed from floor. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside soda gun at bar.

Basic - Exterior door has a gap at the threshold that opens to the outside. Door at end of bar going to outer service window area, and door to outside from outer service window area.

Basic - Floor area(s) covered with standing water. Behind cooler in outer service window area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above prep sink on back line.

Basic - Rusted fans inside cook line reach in cooler. Rust debris falling into bottom of cooler.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Metal deteriorated around bottom of walls in walk-in cooler

Basic - Water leaking from pipe and/or faucet/handle. three compartment sink faucet leaking.