SR TEQUILA MEXICO DF

High Priority - Dented/rusted cans present. See stop sale. -2 cans whole peeled tomatoes

High Priority - 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. -employee in bar area garnished drink with lime wedge with no glove/tong/deli paper

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -prep cook drank from open beverage cup, then handled plastic bag and container for cheese sauce. Educated employee, he washed hands. Corrected On-Site

High Priority - Live, small flying insects found -1 in server area -1 in dish area -12+ in bar area Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -frozen reduced oxygen packaged tilapia thawed in bag in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce (45F - Cold Holding), walk in cooler, held more than four hours per operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine

Intermediate - Handwash sink not accessible for employee use at all times. -server area

Intermediate - No paper towels or mechanical hand drying device or soap provided at handwash sink beside ice machine and in women's restroom

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.

Intermediate - Records/documents for required employee training do not contain all of the required information. -Jareh missing trainers name and CFPM number

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. -tilapia in walk in cooler

Basic - Current Hotel and Restaurant license not displayed.

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. -employee drinking from open beverage container while bagging cheese sauce

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -plate of food stored in walk in cooler with restaurant food. Operator removed Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping cheese sauce and server making drinks and scooping ice were wearing a watch and bracelet

Basic - Ice scoop handle in contact with ice. -operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -floor in bar area -exterior sides of cooler in bar area

Basic - Silverware/utensils stored upright with the food-contact surface up. -storage rack near bar

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

Basic - Stored food not covered. -tortilla bowls on top shelf of cook line

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. -operator is vacuum sealing cooked diced chicken, labeled 3/22. Operator removed chicken from bag. Corrected On-Site

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