HACIENDA MI PUEBLO RESTAURANTE MEXICANO & CANTINA

High Priority - Nonfood-grade bags used in direct contact with food. Observed prepared food stored in non food bags in the walk in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a mold like substance on the ice drop tray inside the ice machine. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken in the walk in freezer without date marks. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed missing tile behind the bar at the ice well and holding water.

Basic - Waste line missing at soda gun holster. Observed the soda gun draining into ready to eat ice at the bar. Missing drain line.

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. Observed an employee scooping ready to eat tortilla chips with his bare hands and serving to guests. Operator coached employee. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken in the walk in freezer without date marks.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance on the ice drop tray inside the ice machine. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Observed soiled cardboard used on the cook line fryer table. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a soiled can opener. Operator removed and cleaned. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance on the ice drop tray inside the ice machine. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a soiled can opener. Operator removed and cleaned. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance on the ice drop tray inside the ice machine. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a soiled can opener. Operator removed and cleaned. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance on the ice drop tray inside the ice machine.

Basic - Waste line missing at soda gun holster. Observed both soda gun holsters at the bar without a waste line. One was dripping into the ice used for drinks.

Basic - Food stored on floor. Observed food stored on floor in walk in freezer.

High Priority - Toxic substance/chemical improperly stored. Observed bleach and cleaning chemicals stored next to food under the prep table next to fryers. Operator moved items. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the ice drop tray inside the main ice machine soiled with a rust type substance. Corrected On-Site

Basic - Ceiling tile missing. Observed missing ceiling vent/tile in storeroom.

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape and string on handle of fryer basket. Not easily cleanable.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed spatulas stored in a soiled area under the flat grill. Operator moved items to 135 degree water for sanitizing. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the ansul system pipes over the flat grill with a grease build up that has begun to drip.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items were reheating in the hot well on the cook line Chicken (130F - Reheating); Ground beef (125 F - Reheating); Cheese sauce (105F - Reheating); Manager stated the items had been reheating for approximately 3 hours. Manager discarded the items.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. The following items were reheating in the hot well on the cook line Chicken (130F - Reheating); Ground beef (125 F - Reheating); Cheese sauce (105F - Reheating); Manager stated the items had been reheating for approximately 3 hours. Manager discarded the items. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to a container of cherries in the bar area. Employee removed the bottles. 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.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in the bar area soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Thought out the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda dispensing nozzle soiled with an accumulation of a mold-like substance in bar area. Employee removed to clean and sanitize. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles in warewashing area with toxic chemical without label. Operator labeled bottles. Corrected On-Site

Basic - Accumulation of orange and pink mold-like substance in the interior of the ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area throughout the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 8 lbs of queso in container in walk-in cooler at 47F at 12:21 PM. Operator stated the queso had been in the walk-in cooler since Sunday 05/15/22. Employee discarded item. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw breaded chicken stored above frozen ready-to-eat churros in reach-in freezer on cook line. Employee moved and stored correctly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 8 lbs of queso in container in walk-in cooler at 47F at 12:21 PM. Operator stated the queso had been in the walk-in cooler since Sunday, 05/15/22. Employee discarded item.

Basic - Accumulation of orange mold-like substance in the interior of the ice machine.

Basic - Equipment in poor repair. Several dry storage area shelves rusted and pitted. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Floor area(s) covered with standing water in dry storage area to right of ware washing area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area throughout the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then clean dishes without washing hands. Instructed manager and employee on the correct hand washing protocol..

High Priority - Server handled soiled dishes or utensils and then prepared a beverage without washing hands. Instructed manager and employee on the correct hand washing protocol.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheddar cheese 61°F stored on ice on the cook line. Manager stated the cheese had been on the cook line for 1 hour. Manager placed the cheese in the reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Peppers and onions 72°F stored at room temperature on the cook line. Manager stated the items had been on the cook line for 1.5 hours. Manager reheated the peppers and onions to 169°F and placed them in hot holding. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to liquor bottles in the bar area. Manager removed the bottles. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 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 - Equipment in poor repair. Several dry storage shelves rusted and pitted.

Basic - Floor area covered with standing water. Dry storage area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Thought out the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation