CANTINA LOUIE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler 4+- hours. Tomatoes 47F, salsa 48F, guacamole 47F, cheese 54F, lettuce 54F, ; ( - Cold Holding) 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. Shrimp 120F, chorizo 118F, person in charge discarded. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Person in charge labeled. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Oil on floor. Person in charge moved oil. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in cooler on cook line.

Basic - Standing water in bottom of reach-in-cooler. Water in bottom of reach in cooler on cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. French fries thawing at room temperature. Out 10 minutes and still frozen. Placed on time control. Corrective Action Taken Repeat Violation

High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches to side of kitchen near 3 compartment sink. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fries slacking at room temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; Carnitas 45Fm cheese 44F, beef43F; ( - Cold Holding) 2nd temperature on carnitas was 41F, cheese 41F ; ( - Cold Holding) 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 hot holding unit behind cookline; chicken 108F, beef 106F; ( - Hot Holding). Chicken re-heated to 192F. Beef discarded. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles on chemical rack, 1 at server station. Person in charge labeled all 3. Corrected On-Site

Basic - Dead roaches on premises. Observed 8 dead roaches near 3 compartment sink /employee restroom and under chemical shelf off to side of kitchen. Warning

Basic - Employee beverage container in ice machine/ice bin. personal food in cooler at bar. Person in charge removed all. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Fries slacking at room temperature. Person in charge discarded.

Basic - Ice bucket/shovel stored not inverted between uses. Person in charge inverted. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Several pairs of small tongs hanging from shelf in back of kitchen. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Stored food not covered. In back of kitchen; salt does not have lid. Person in charge placed lid on salt. Corrected On-Site

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall behind 3 compartment sink is not smooth and easily cleanable. Has spray foam on wall.

Basic - Working containers of food removed from original container not identified by common name. Rice not labeled. Person in charge had rice labeled. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table #2;raw chicken 47F, mango salsa 45F, black beans 47F, ; ( - Cold Holding) Drawers; shrimp, grouper, mahi, beef, chorizo 52F, raw chicken, raw beef 53F, tomatoes 52F; ( - Cold Holding) in walk in cooler; Raw Beef 48F, raw chicken 47F, raw shrimp 47F, salsa 46F, pico 46F, mango salsa 47F, carnitas 44F, pork, chicken 47F, black beans 46F, refried beans 45F, raw beef in package 47F, 3 cases of raw chicken 44F; ( - Cold Holding) Small cooler next to dish room;guacamole, sour cream, milk 47F; ( - Cold Holding). All item in cooler overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table #2;raw chicken 47F, mango salsa 45F, black beans 47F, ; ( - Cold Holding) Drawers; shrimp, grouper, mahi, beef, chorizo 52F, raw chicken, raw beef 53F, tomatoes 52F; ( - Cold Holding) in walk in cooler; Raw Beef 48F, raw chicken 47F, raw shrimp 47F, salsa 46F, pico 46F, mango salsa 47F, carnitas 44F, pork, chicken 47F, black beans 46F, refried beans 45F, raw beef in package 47F, 3 cases of raw chicken 44F; ( - Cold Holding) Small cooler next to dish room;guacamole, sour cream, milk 47F; ( - Cold Holding) Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on fries slacking. Fries added to time board. Corrected On-Site Repeat Violation Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Establishment is missing 2 vacuum breaker of both hoses after the split. Warning

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. Inside reach in cooler #2; water in bottom. Walk in cooler is temping at 43F and food is 44-48F.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on make table cooler #1 are heavily grooved and have black marks all over.

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Plate of food for staff on bottom shelf. Addressed immediately and person took plate out of kitchen. Corrected On-Site

Basic - Food stored in undrained ice. Ice in tub not self draining at server area. Person in charge emptied tub. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in coolers on cook line. Person in charge removed knife. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Several pairs of tongs on oven doors. Person in charge removed tongs. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed person cutting avacados with sticker still on them. Addressed immediately and person washed and brought back to cut. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawers; chicken, beef, tomatoes, shrimp, fish 45F; ( - Cold Holding). All items in cooler overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bottom of hot holding station; Refried beans, sauce 52F; ( - Cold Holding) Both reheated to 135F.. Make 1; cheese, tomatoes, lettuce, salsa, stuffed peppers, queso 48-54F; ( - Cold Holding) Drawers; chicken, beef, tomatoes, shrimp, fish 45F; ( - Cold Holding) 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. Rice 128F. Rice sitting in oven turned off. Person in charge reheated to 135F hot holding. Corrected On-Site Repeat Violation Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open cup on prep table at end of the line. Person in charge removed cup. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on bottom of back prep table. Person in charge moved keys. Corrected On-Site

Basic - Equipment in poor repair. Make #1 ; gaskets do not seal when closed.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Plates used to scoop beef and chicken. Person in charge removed plates.

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of make #1. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in back sink in water. Person in charge placed under running water. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In bottom of make #2, avocados next to salsa. Avocados still have stickers on them. Per manager, avocados were not washed. Person in charge washed avocados and removed stickers. Corrected On-Site Repeat Violation Warning

High Priority - Container of medicine improperly stored. Cough syrup stored on shelf with food over prep table, person in charge removed. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed 1 can of black beans and one can of jalapeños in dry storage area with dents along seam.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine utilizes Peroxyoctanoic Acid is below 8pm person in charge primed unit, will set up triple sink with quatanery ammonium to sanitize. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sour cream case in walk in cooler person in charge moved to appropriate location. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed one roach on back but still alive in dining nook closest to kitchen doors. Person in charge killed and discard. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pan of rice in oven at 84F overnight per person in charge. Person in charge discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch made in house at 56F, sitting out of cooler during inspection. Person in charge moved back to cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Items held on time without time mark, Salas's has been refilled per person in charge has discard time of 1pm, it's 1:50 at time of inspection. Person in charge remarked. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili relleno at 57F, chicken at 107, taquitos 55F beef at 81F sitting out in kitchen. Person in charge placed chili relleno in reach in cooler. Spoke to operator about holding items on time. Rice in oven overnight per person in charge 84F, person in charge discarded. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from employee restroom.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling damage in kitchen to right of fryers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on prep tables, two without lids. Person in charge lidded and moved to appropriate location. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at wait station wet nesting. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under double doors in kitchen by dishmachine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in walk in cooler with dust buildup.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand wash sink by cookline.

Basic - Stored food not covered. Corn and tamales in walk in freezer uncovered. Person in charge covered. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over prepped produce in walk in cooler.

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 cook touch his cell phone and not wash hands and change gloves. Addressed immediately and person washed hands and put gloves on. Corrected On-Site

High Priority - Sewage/wastewater backing up through floor drains. Waste water is coming up from floor drains in kitchen and 3 compartment sink. People are walking through it to get to dining room from kitchen. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries par cooked sitting on cook line 51F. In steam table; Re-fried beans 98F. Fries were discarded. Beans were reheated to 165F. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance in top of ice machine. Can opener is soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling up bucket in hand washing sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomatoes, cheese, stuffed peppers in make #1 not dated. Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly paper above walk in cooler had trapped flies in it. Person in charge removed fly paper and discarded Corrected On-Site

Basic - Dead roaches on premises. Observed 1 dead roach under soda boxes in kitchen. Person in charge swept up and discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above food prep area. Addressed and phone was removed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dishes are stacked wet.

Basic - Food not stored at least 6 inches off of the floor. Case of fries on walk in freezer floor.

Basic - Food-contact surface not smooth and easily cleanable. Steam table still has manufacturers tape on it. On top of steam table.

Basic - Ice bucket/shovel stored on floor between uses. Observed 2 ice buckets on floor while being filled. Addressed immediately and person washed rinsed and sanitized ice buckets. Corrected On-Site

Basic - Liquid waste leakage from dumpster onto ground/dumpster pad. Observed employee dumping liquid into dumpster and it is leaking.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on make 1 and 2 have food debris.

Basic - Old labels stuck to food containers after cleaning. Old labels on clean dishes on rack.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed avacados being cut with out washing and taking labels off.

Basic - Standing water in bottom of reach-in-cooler. In 1st and 2nd make tables; standing water in bottom of unit.

Basic - Stored food not covered. Flour and seasoning not covered. Person in charge covered. Stuffed pepper in walk in freezer not covered. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Establishment is thawing meat at room temperature.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observer a cook with a dirty rag hanging from his waste. Addressed and person removed wiping cloth. Corrected On-Site