RESTAURANTE LA TABERNA

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. cooked chicken (122-133F - Hot Holding); ground beef (98F - Hot Holding) In steam table for 3 hours. Operator moved to reheat to 165f. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sink needs paper towels

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. red salsa made 3 days ago. Advised to add date to container Corrective Action Taken

Basic - Food stored on floor. Plastic water bottles behind front counter stored on floor

Basic - Standing water in bottom of reach-in-cooler. Beer coolers at bar Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded chicken (131F - Hot Holding) Advised manager to reheat. 2nd temp 144f Corrective Action Taken

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

Basic - Standing water in bottom of beer coolers at bar

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ground beef sitting on top of warmer found at 111°. Advised manager to reheat Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Bowl in sink Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. At back door

Basic - Food stored on floor. Fryer oil on floor at cooks line and bottle water being stored on floor next to register

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

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef and beans in glass cooler - From follow-up inspection 2024-11-08: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At back door, next to men's bathroom - From follow-up inspection 2024-11-08: Time Extended

Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. - From follow-up inspection 2024-11-08: Time Extended

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. Sent operator copy Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked ground beef and beans in steam table less than 135 F. Advised manager to rapid heat to 135 F. Rechecked and now beans are reading 148F. Ground beef 150F Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink next to single serve items. Manager moved. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler , shredded cheese 54/55f above cold hold zone. Some cheese moved to lower section of cooler. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and provided. Corrected On-Site

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. Printed and signed for new employee of 3 days. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. Bleach added to 100ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. House packed raw ground beef over house wrapped fish and tomatoes. Moved to properly store. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket is +200ppm. Test strip turned purple and then bleached white. New sanitizer set up to 50ppm. Corrected On-Site

Intermediate - No soap provided at handwash sink. Provided. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over bread.. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 3 days ago not marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser

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

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup being used to dispense bulk spices.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bread crumb mixture

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unwashed mushrooms stored over cooke shrimp.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Diced tongue cooked 3 hours ago found at 107°. Recommended rapid reheat. Rechecked now at 173° Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

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. Educated operator. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In front of countertop warmer.

Basic - Food stored on floor. Bottles of water

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Beer cooler behind bar

Basic - Wet mop not stored in a manner to allow the mop to dry.