NUEVA CANTINA

High Priority - Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm, manager fixed machine tested 100 ppm chlorine. Corrected On-Site Priority: High Priority

High Priority - Observed: 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. Observed bartender touch orange with bare hands and placed in drink. Priority: High Priority

Intermediate - Observed: Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottles. Repeat Violation Priority: Intermediate

Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting. Priority: Basic

Basic - Observed: Floor area(s) covered with standing water. On cook line. Priority: Basic

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee using phone then put on gloves to begin food prep without washing hands.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink tested 0 ppm, employee remade tested 150 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Repeat Violation

Intermediate - No soap provided at handwash sink. At hand wash sink on cook line, replaced at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Carbon dioxide tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls not inverted next to dish machine.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board.

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.

Basic - Equipment in poor repair. Dish machine tested 0 ppm, establishment not using dish machine at time of inspection. Discussed using 3 compartment sink and not using dish machine until it is working properly.

Basic - Floor tiles missing and/or in disrepair. Floor tile broken on cook line.

Basic - Food stored on floor. Box of limes on floor.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.

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

Basic - Single-service articles improperly stored. Box of cup lids on the floor.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, employee remade tested 150 ppm quat. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach on cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near fryer. Operator provided at time of inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on metal pans on dish drying rack.