EL TAMARINDO CAFE

High Priority - Live, small flying insects found 4 flies around dishwasher area- outside of kitchen . Employee killed, cleaned and sanitized area. After 20 minutes, not flying insect activity.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Preparation- Oven- grilled chicken (112F - Hot Holding), per employee food hot held less than two hours, employee reheated on oven to high temperatures, second temperature (169F). Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dough mixer head, build up of black like substance.

Intermediate - Spray bottle containing toxic substance not labeled. Bar area, spray bottle containing a cleaning solution, employee labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup inside container of ceviche inside walk in cooler. Manager removed. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entire kitchen and dishwasher area. AC vents and tiles, build up of grease and dust.

Basic - Cutting board has cut marks and is no longer cleanable. 3 flip top- cutting board unable to get clean.

Basic - Equipment in poor repair. Under shelves of all prep tables with build up of rust.

Basic - Floor soiled/has accumulation of debris. Soiled floor with loose food debris in cook line and preparation area.

Basic - Floor tiles missing and/or in disrepair. Several broken tiles in cook line ,preparation area and dishwasher area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line- old food spills and residues inside oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter at cook line- right side substantial build up of grease.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple soiled wiping cloths around cook line cutting boards and preparation tables. Employee removed all. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm), employee de new solution, sanitizer chlorine at 50 ppm. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed can of mashed potatoes dented on seam on shelf in kitchen . Stop Sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1). Observed raw pork over cooked noodles in walk in cooler. Manager placed on other shelf for proper storage. ** Corrected on site.** 2). Observed raw shell eggs over cooked noodles in low boy #2 . Manager rearranged for proper storage. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. LOW BOY #1 // Heavy Cream (47F - Cold Holding); Raw Fish (51F - Cold Holding). Per operator foods not prepped or portioned today; foods out of temperature for approximately 3 hours. Manager placed in freezer for quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam tags were not marked with last date served.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl without handle in container of salsa in walk in cooler. Manager removed. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed spatulas stored between knife holder and wall at main cook line. Manager removed. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher gauge in red, on wall next to back kitchen entrance.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chimichurri (46F - Cold Holding)at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 30 mins. Operator put food inside cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs (126F - Hot Holding)at cook line. Per operator, food out of temperature for approximately 35 minutes. Operator reheated meatballs to 171F for hot holding. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at cook line. Employee remade sanitizer to 50ppm. Corrected On-Site

Intermediate - Clam tags not marked with last date served.

Intermediate - Handwash sink not accessible for employee use at all times. Observed spoon stored inside handwashing sink at cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Piccadillo stored inside walk in cooler without date marking. Per operator, food prepared two days prior to inspection.

Basic - Cutting board has cut marks and is no longer cleanable. Observed deep grooves on cutting board at cook line flip top cooler.

Basic - Food stored on floor. Observed carton of frying oil stored on floor at cook line, next to hand wash sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer.

Basic - Ice scoop handle in contact with ice. Observed ice scoop stored inside ice bin at bar, handle in contact with ice.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth stored under flip top cooler cutting board at cook line.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.

Basic - Utensils in poor condition. Observed rubber spatula, stored at cook line, in poor condition. Operator discarded. Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks. Observed in walk in cooler - raw beef stored above soda cans. Operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chimichurri garlic oil (62F - Cold Holding) as per operator - item held out of temperature for approximately 90 minutes - operator stored in cooler for quick chill Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in rice container. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at bar - 3 drink container stored next to clean glassware. Operator removed and stored properly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelet while engaged in food preparation. Employee removed and complied. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in front of pizza oven.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Operator stored in sanitation buckets. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patty stored over mayo inside salad station flip top cooler. Operator properly stored. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at cook line hand wash sink. Operator provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles containing unknown solutions stored at triple sink in kitchen. Operator labeled. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed cookline cooler doors soiled with food debris.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed diced tomatoes (47°F - Cooling) since 9:00am, at 1:12pm; raw fish (45°F - Cooling) since 9:00am, at 1:12pm; at flip top cooler on cook line. Operator put foods inside walk in cooler to quick chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to back kitchen exit. Operator provided. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between flip top cooler and wall at cook line. Operator removed. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. East side of building facing parking lot.

Intermediate - Clam tags not marked with last date served.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided procedures to manager Corrected On-Site

Basic - Cut lemons not covered in bar. Operator covered Corrected On-Site

Basic - Equipment in poor repair. Gasket torn or in disrepair in three door low boy cooler in kitchen.

Basic - Food not stored at least 6 inches off of the floor. Container of oil stored in floor in cook line. Operator elevated Corrected On-Site

Basic - Hole in or other damage to wall east side of building facing parking lot.

Basic - In-use tongs stored on equipment door handle between uses in cook line. Operator moved to be washed, rinsed and sanitized during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in both unisex restrooms.

Basic - Storage Shelf with rust that has pitted the surface in pizza station.

Basic - Walk in freezer floor have accumulation of soil residues.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flies under dish machine. Employee killed them, cleaned and sanitized area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2021. Employee renewed on line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1-Salad station -cut lettuce (48F - Cold Holding); burger (45F - Cold Holding). Per operator food held less than 4 hours. TCS foods moved to a working cold holding unit Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -salad station -both prep tables -prep station -Italian station -pizza dough headed

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outside kitchen in front of Walk in cooler

Basic - Bowl or other container with no handle used to dispense food. Single service plastic cups. -Container of hot sauce- bar area -container of milk- cooler by cook line Employee removed Corrected On-Site Repeat Violation

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. Observed 1-salad station unit , doors are not closing tide, gaskets are in disrepair

Basic - Floor soiled/has accumulation of debris. -Bar area, under cooling units -Cook line -under cooking equipment

Basic - Food stored in undrained ice. Gallon of milk inside ice compartment used for customers drinks. Bar Area- Employee removed Corrected On-Site

Basic - Food stored on floor. -cook line, under hws, container of cooking oil. Employee removed Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. Bar area, employee removed Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice machine outside of kitchen, employee removed, cleaned and stored properly Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven corner of cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -two doors glass cooler- bar area

Basic - Standing water in floor drain/floor drain draining very slowly. Back entrance of kitchen , next to triple sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station: ; ham (50°F); raw bacon (50°F). Per manager items placed in unit 2 hrs ago. Items were removed and placed in other coolers to quick chill, 2nd temp, ham 41f raw bacon 43f Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken broth (115°F - Hot Holding), observed in double pan not touching water in steam table. Per cook item was placed in unit 1 hr ago. Operator reheated on stove to 170 then placed back in steam table Corrected On-Site

Intermediate - Clam tags not marked with last date served. Reviewed marking procedures for clam tags Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. On cookline, observed employee rinsing pan in hand sink, instructed employee to rinse at 3 compartment sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area by 3 compartment sink. Towels were provided Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic container without handle in ceviche mix container. Item was removed Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in both unisex bathrooms

Basic - Equipment in poor repair, middle flip top unit, door handles missing

Basic - Floor area(s) covered with standing water. Walk in cooler has water in the middle of the floor due to condensation dripping from unit

Basic - Floor soiled/has accumulation of debris, by pizza station

Basic - Food stored on floor. By pizza oven, case containers of cooking oil stored on floor

Basic - Ice buildup on floor in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment on cookline. Knife was removed Corrected On-Site

Basic - Standing water in bottom of reach-in-coolers on cookline

Basic - Stored food not covered. In dry storage unit, bulk rice and black beans in containers without lids. Lids were placed on items