EL TROVADOR STEAKHOUSE & LOUNGE

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handle there phone then grab tongs. Reviewed with the employee and had them wash their hands. Corrective Action Taken

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee scratch their eye then handle clean dishes without washing their hands. Reviewed with the employee and had them rerun the dishes and wash their hands. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat lemons and sauce. Operator moved the shrimp. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground meat stored over raw seafood in the walk in cooler. Operator switched the meats. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed packages of reduced oxygen packaged fish not removed from the packaging before thawing, Operator willingly disposed of them.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on the counter and the bottom shelf on a reach in cooler respectively: Butter (70F - Cold Holding); Pork (55F - Cold Holding). Operator stated the butter had been out since the night before and the pork was made two days ago and placed there the night before. Operator willingly disposed of the products.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the counter and the bottom shelf on a reach in cooler respectively: Butter (70F - Cold Holding); Pork (55F - Cold Holding). Operator stated the butter had been out since the night before and the pork was made two days ago and placed there the night before. Operator willingly disposed of the products. 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. Observed no signed agreements. Had the operator sign in and emailed them a copy. Corrective Action Taken

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining the drys storage shelves.

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. Observed packages of reduced oxygen packaged fish not removed form the packaging before thawing, Operator willingly disposed of them.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stood on prep tables and inside coolers. Reviewed it with the operator.