TITO'S CANTINA TEQUILA BAR AND GRILLE

High Priority - Container of medicine improperly stored clean equipment. Operator removed medicine. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw pork belly 47F cold hold, cut cabbage 44F cold hold less than 4 hours. Operator filled in empty places with pans and turned down reach in cooler near dishmachine. Corrective Action Taken

Basic - Bathrooms facility not clean. Operator in the process of cleaning. Corrective Action Taken

Basic - Floor area at cook line covered with standing water.

Basic - Food not stored at least 6 inches off of the floor. Observed container of sugar stored on floor in kitchen. Operator placed container on table. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Observed can opener blade rusting.

High Priority - 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. Observed chlorine concentration at 0 ppm. Operator changed and primed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef steak 57F cold hold less than 4 hours. Operator placed beefin working reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Can opener. Educated operator on cleaning can opener daily. Operator cleaned can opener. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen blocked by trash container. Operator removed trash container. Corrected On-Site

Intermediate - Spray bottles containing toxic substance not labeled. Educated operator on importance of labeling. Operator labeled bottles. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense sugar. Operator removed bowl. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt container. Educated operator on importance of labeling. Operator labeled containers. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Observed two 6lb cans of garbanzo beans rusted. Operator discarded cans. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bottle. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Salt container. Operator labeled container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chopped fish 47F cold hold, sour cream 49F cold hold less than 4 hours. Educated operator on maintaining temperature at 41F or below. Operator turned down reach in cooler double panned with ice, and pulled reach in cooler away from wall. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed corn 116F hot hold more than 4 hours. Stop Sale. Operator discarded corn. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Flour/sugar containers. Educated operator on importance of labeling. Operator labeled containers. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw chicken and beef stored over containers of chopped pineapple. Educated operator on proper separation of raw animal foods. Operator switched containers. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cheese 45F cold hold, raw beef 45F cold hold, sour cream 46F cold hold, cut cabbage 48F cold hold less than 4 hours. Operator turned down reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed chemical stored on top of dishmachine. Operator removed chemical. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen blocked by container of peppers. Operator removed container. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen. Operator placed paper towels at hand wash sink. 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. Operator completed form. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bottle. Corrected On-Site

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purses and backpack stored on table next to food items. Operator removed items. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tortilla chips. Operator fixed scoop. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms.

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt/sugar container. Operator labeled container. Corrected On-Site

High Priority - 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. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over raw beef in drawer reach in cooler at cook line. Operator switched chicken to bottom shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored by clean plates. Operator removed chemical. Corrected On-Site

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

Basic - Cloth used as a food-contact surface with peppers and onions. Operator removed cloths. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar. Operator placed paper towels at hand wash sink. Corrected On-Site