AVOCADO'S COCINA MEXICANA AND BAR

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation on cook line without a hair restraint. Employee put on a hair restraint. 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. Observed handle of scoop touching rice. Operator moved scoop above rice. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open beverage in 2 door reach-in cooler on cook line across from flat top grill. Operator removed beverage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom shelf of food preparation table with surface rust.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed employees bathroom without a handwashing sign.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Educated operator on proper strength of chlorine wiping cloth solution. Employee diluted chlorine wiping cloth solution to 100ppm. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep surface in kitchen next to cook line.Operator removed drink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on stacked containers in dish area. Educated operator on drying dishes before stacking.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon with handle touching guacamole in reach-in cooler on cook line. Operator removed spoon. Corrected On-Site

High Priority - Employee touched bare body part with gloved hands. Educated manger on proper hand washing. Manager instructed employee to remove gloves and wash hands. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee switched between raw and cooked foods without washing hands. Educated manager on hand washing. Employee removed gloves and washed hands before changing gloves. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on back food prep area and on cook line. Manager removed drinks. Educated manager on keeping all employee drinks separate from food areas. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone on food contact surface on cook line. Manager removed phone. Corrected On-Site

Basic - Scoop with handle used to dispense food inside dried beans with handle touching product. Educated manager on keeping the handles out of the food. Manager removed scoop for sanitizing Corrected On-Site Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed tortilla chips stored in non food grade bags and containers. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cook line with gloved hands use broom then stir cooking food with out washing hands and changing gloves. Advised employees hands must be washed when changing tasks.

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle located above dishwasher not labeled. Manager labeled bottle. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to manager.

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. Emailed to operator.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage in glassware on prep. Manager removed glass. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cooks wearing watches and bracelets while preparing food.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop located in the product in dry bean container. Manager removed scoop. Corrected On-Site

Basic - Open dumpster lid. Observed one side of dumpster lid open. Manager closed lid. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed clean utensils stored on shelf near dishwashing machine stored upright. Manager moved utensils to face downward. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed salsa (54F - Cooling) Per operator the salsa was held overnight. Operator discarded. Corrective Action Taken

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed tortilla chips stored in non food containers.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server touched dirty dishes and then start working with clean utensils. Instructed employee and manager on proper hand washing protocol. Employee washed hands and put gloves on. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed salsa (54F - Cooling) Per operator the salsa was held overnight. Operator discarded.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed concentration of chlorine in three compartment sink +200. Operator diluted solution. New reading 100ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in hand washing sink in employee bathroom. Operator placed the paper. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plate used to scoop rice. Operator removed the plate,. Corrected On-Site

Basic - Grease receptacle not on proper pad/nonabsorbent surface.

High Priority - Nonfood-grade bags used in direct contact with food. Observed rice stored in nonfood grade bag. Employee placed rice in several deep dishes. Advise manager and employee to not use nonfood grade bags. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef in reach in cooler on the cook line. Manager placed chicken in second drawer underneath beef. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles containing cleaning fluid not labeled with chemical name. Manager labeled the bottles. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on the top of microwave. Employee removed drink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Operator labeled the bottles. Corrected On-Site

Basic - Drain cover missing. Several drains in the kitchen and bar area.