ELLE COCINA

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Several pans of pico prepared today read "Use by: 3/24" on shelf inside reach-in cooler at end of kitchen. Manager added new labels to the pico during this inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One reduced oxygen package of frozen cooked pork prepared and vacuum sealed on site missing time mark, but has date mark of 1/28 inside reach-in freezer at end of kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside top of refrigerated make-table: 1. pico (45F - Cold Holding); grilled onions (45F - Cold Holding). An employee stated both items were filled from the walk-in cooler approximately 15 minutes prior and may have sat on the table too long. The employee spread both items on a sheet pan and placed them into the walk-in cooler to cool to 41F. pico (45F 2:45, 41F 3:25 - Cooling); grilled onions (45F 2:45, 38F 3:25 - Cooling) 2. salsa (45F - Cold Holding). Manager stated the salsa has been stored inside the refrigerated make-table since the previous day and has not been removed from refrigeration. Stop sale issued. 3. Inside reach-in cooler at end of kitchen: meatballs (46F - Cold Holding). Manager stated the meatballs have been stored inside the refrigerated make-table since Thursday and have not been removed from refrigeration today. Stop sale issued. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Several spray bottles containing glass cleaner and stainless steel polish stored on shelf beside box containing tea on lower shelf of prep table in drive-through area. An employee removed all chemicals from the shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

Basic - Building components, attachments or fixtures in poor repair. Back door of kitchen has a hole leading to outside and large gap below the door.

Basic - Carbon dioxide/helium tanks not adequately secured. One co2 tank not secured near mop sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above mayonnaise on dry storage rack. Manager removed the drink from the shelf during this inspection. Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Several reduced oxygen packages of grilled mushrooms that are cooked and vacuum sealed on site not individually labeled with time and date. Manager added proper labeling to all items during this inspection. Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. One reduced oxygen package of frozen cooked pork prepared and vacuum sealed on site missing time mark, but has date mark of 1/28 inside reach-in freezer at end of kitchen. Stop sale issued.

Basic - Time/temperature control for safety food thawed in an improper manner. Pan containing cauliflower rice thawing on top of reach-in freezer at room temperature. The cauliflower rice is still frozen. Manager moved the cauliflower rice back into a cooler to continue to thaw under refrigeration. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Ceiling above warewash area soiled with dust.

High Priority - Container of medicine improperly stored. Bottle containing ibuprofen stored on shelf directly above case of tortillas in kitchen near cookline. Manager removed medicine from the shelf during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler near cookline: black beans (49F - Cold Holding). Ambient air temperature is 57F. Employee stated the cooler was working properly just one hour before. Employee moved the beans into the walk-in cooler to cool to 41F and unplugged the cooler to let it defrost. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Several bottles containing "Windex" glass cleaner and "The Works" bathroom cleaner stored on shelf directly above prep table containing salt, drink mixers, and drink dispenser. Manager removed all chemicals from the shelf during this inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above warewash area soiled with dust. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen near walk-in cooler. Employee removed the phone from the table during this inspection. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor in kitchen worn and/or cracked.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan containing raw chicken stored on shelf directly above pan containing raw ground beef inside walk-in cooler. Employee moved the raw chicken to bottom shelf during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lemonade nozzle at fountain machine soiled with brown substance. Manager removed nozzle and placed it into the warewash area to be washed, rinsed, and sanitized. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on counter near refrigerated make-table in prep area near server station.

Basic - Floors not maintained smooth and durable. Unsealed plywood floors inside prep room near server station.

Basic - Unclean building components, attachments or fixtures. 1. Stained ceiling tile over dry storage she,bing in kitchen. 2. Ceiling tile and air vent over ware wash area soiled with dust. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On shelf inside walk-in cooler: brisket (73F - Cooling 3 hours); brisket (84F - Cooling 3 hours). Labels on both pans show the brisket was cooked at 10:30am. Manager stated the brisket began cooling between 11am and 12pm. Both pans of brisket are cooling in deep covered pans. Stop sales issued.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. On shelf inside walk-in cooler: brisket (73F - Cooling 3 hours); brisket (84F - Cooling 3 hours). Labels on both pans show the brisket was cooked at 10:30am. Manager stated the brisket began cooling between 11am and 12pm. Both pans of brisket are cooling in deep covered pans.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies flying in kitchen near cookline. One fly storage shelf near cookline.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelf inside walk-in cooler: brisket (73F - Cooling 3 hours); brisket (84F - Cooling 3 hours). Labels on both pans show the brisket was cooked at 10:30am. Manager stated the brisket began cooling between 11am and 12pm. Both pans of brisket are cooling in deep covered pans. Stop sales issued.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer missing label hanging on wall near server station. Manager added proper label during this inspection. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. 1. Ceiling tile above storage rack in kitchen stained. 2. Ceiling tile near walk-in cooler door stained. 3. Air vent in server station soiled with dust.

Basic - Worn, torn and/or soiled floors/carpeting. Damaged and peeling floor in several station.

High Priority - Toxic substance/chemical improperly stored. Aerosol spray cans containing bug poison and metal polish stored on lower shelf of table in server station beside sleeve of takeout cups. Employee removed chemicals from shelf during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at yellow spigot on side of building near statue.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored beside clean dishes on lower shelf of prep table near walk-in cooler. Employee removed drink cup from table during this inspection. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing. Grease receptacle lid left open beside building.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink in prep area of kitchen. Manager posted a handwash sign at sink during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice and flour bins at cookline soiled with black substance.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen near prep area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside make-table near cookline: cut tomato (50F - Cold Holding). Manager said tomato was held inside unit overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside make-table near cookline: cut tomato (50F - Cold Holding). Manager said tomato was held inside unit overnight. Stop sale issued. Repeat Violation Admin Complaint

Basic - Dead roaches on premises. One dead roach in seating area near front door. Employee cleaned area and discarded roach during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelf of prep table in kitchen at cookline soiled with grease. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in wait station kitchen reach-in cooler next to coffee maker: cheese (45F - Cold Holding); tomatoes (44F - Cold Holding). Manager stated items placed in cooler 2 hours prior to temperature being taken. Manager placed items in bottom of reach-in cooler to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Manager had employee clean can opener blade. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf in walk-in cooler. Manager placed food in pan designated for employee food. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of chip containers in wait station.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then proceeded to handle taco shells. Manager stopped employee and had them wash their hands and change their gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line: cheese (47F - Cold Holding); butter (51F - Cold Holding); cheese (48F - Cold Holding); butter (51F - Cold Holding). Owner stated items placed in cooler at 10:00 am. Owner returned items to reach-in freezer to reduce temperature to 41F: butter (34F - Cold Holding); cheese (40F - Cold Holding); butter (39F - Cold Holding); cheese (41F - Cold Holding). Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans stored on top of oven in kitchen. Owner turned pans over. Corrected On-Site

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum on the cook line.

Basic - Garbage on the ground and/or pad around dumpster. Dumpster in corner of parking lot.

Basic - Single-service articles improperly stored. Napkins and cups stored on floor in wait station prep area. Owner placed items on shelf. Corrected On-Site