LOCOS X ARGENTINA

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At time of inspection Triple Sink (Quaternary 0ppm). Operator drained sink water and refilled with fresh water and chlorine. Triple Sink (Chlorine 100ppm) Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomato (70F - Cold Holding); cut lettuce (74F - Cold Holding). Operator stated foods had been out for two hours. Discussed time as a public health control with operator. Operator placed foods in refrigerator. Corrective Action Taken

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. Employees began to sign form. Corrective Action Taken

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Establishment is preparing and selling containers of house made chimichurri. Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Discussed with operator the importance of a mesh screen while door is opened to avoid the entrance of vermin.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the upright reach in cooler raw sausage is stored on top of a container of raw whole muscle beef. Operator moved items to proper storage order. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot holding box at the front counter, beef empanadas (125F - Hot Holding); chicken empanadas (122F - Hot Holding). Operator states the empanadas have been holding for two hours, operator increased the heat in the hot holding box. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is dried food debris behind the slicer blade.

Basic - In-use wet wiping cloth/towel used under cutting board in the kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. In prep area, observed unlabeled spray bottle. Operator labeled bottle Corrected On-Site

Basic - Self-closing device on bathroom door disconnected/broken. Restroom door is not self closing

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several baking pans have heavy buildup of carbon

Basic - - From initial inspection : Basic - Hole in or other damage to wall. In prep area, several holes near knife rack. Warning - From follow-up inspection 2023-09-06: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee slicing ham with bare hand contact, after discussion employee discarded product, washed hands and put on gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above bread slices in three door refrigerator and in Single door refrigerator in kitchen. Per discussion operator moved eggs below bread. Corrected On-Site

Intermediate - No soap provided at handwash sink. At front counter, no hand washing soap. Operator replenished soap after discussion. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at triple sink, after discussion operator labeled bottle. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in dining area has accumulated dust and debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter have accumulated grease and debris

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Large gap under back door. Warning - From follow-up inspection 2022-09-14: Threshold gap to be observed at next routine inspection. Time Extended

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing multiple rings while handling food. Operator removed jewelry. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up reach in freezer in front counter.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef in same pan as raw chorizo in reach in cooler in prep area. Educated operator on the importance of proper food arrangement. Operator placed in separate pans and put in proper order. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tiramisu in reach in freezer by back door prepared Sunday per operator not date marked. Educated operator on proper date marking procedures. Operator date marked during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris buildup on exterior of reach in coolers in prep area.