CANTINA TEX-MEX & TEQUILA BAR

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled up pants and proceeded to handle croquettes without washing hands and changing gloves. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Live, small flying insects found. Observed three flies in dish area.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink, 0 ppm.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw sausage in reach-in cooler in front of dish machine. Manager placed ground beef on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa stored in wait station dated 1/3. Manager stated salsa actually prepared on 2/3. Manager placed proper date on salsa. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw ground beef then proceeded to handle cheese without washing hands and changing gloves. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Salmon stored on cook line and in reach-in cooler in front of dish area dish machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in wait station: salsa (45F - Cold Holding). Manager stated salsa placed in ice bath two hours prior to temperature being taken. Manager added ice to ice bath to reduce temperature, 42F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer at end of cook line: pork (78F - Hot Holding); beef (79F - Hot Holding); pork (86F - Hot Holding. Manager stated items reheated and placed in warmer two hours prior to temperature being taken. Manager placed items in oven to reheat. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored under kitchen prep table stained. Blade of can opener on kitchen prep table soiled with old food debris. Deflector plate inside of wait station ice machine soiled with mold-like substance. Repeat Violation

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand washing sinks in kitchen. Manager turned water on during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Shrimp stored in cook line hand washing sink. Manager removed shrimp during inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary or chlorine test kits available. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans stored on shelf across from back door.

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. Salmon stored on cook line and in reach-in cooler in front of dish area dish machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored next to bag of lentils on dry storage shelf across from kitchen reach-in freezer. Manager removed hat during inspection. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees working on cook line.

Basic - Food stored on floor. Cases of cooking oil stored on kitchen floor. Repeat Violation

Basic - Grease receptacle lid open, broken, or missing. Grease receptacle behind building.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of prep table across from cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of chip warmer in back of kitchen soiled with old food debris. Bottle rack in bar area soiled with old food debris. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelves across from back door. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored underneath kitchen prep table. Manager turned pans over. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Hamburger and chicken thawing in standing water. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef stored over prepped veggies in cook line drawers. Manager had employee place chicken and beef in bottom drawers. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in warmer next to shelf with clean containers: cheese sauce (109F,113F - Reheating). Manager stated items placed in warmer at 10:30 to reheat. Item reheating on cook line: beef (115F - Reheating). Manager stated item was placed on grill to reheat at 10:30 am. Item stored in warmer in back of kitchen next to shelf with clean containers: black beans (113F - Reheating). Manager stated item was placed in warmer to reheat at 10:30 am. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Item reheating on cook line: beef (115F - Reheating). Manager stated item was placed on grill to reheat at 10:30 am. Item stored in warmer in back of kitchen next to shelf with clean containers: black beans (113F - Reheating). Manager stated item was placed in warmer to reheat at 10:30 am. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer in back of kitchen next to shelf with clean containers: yellow rice (116F,117F - Hot Holding). Manager stated rice was cooked and placed in warmer one hour prior to temperature being taken. Manager placed yellow rice in oven to reheat. Corrective Action Taken

High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Items stored in warmer next to shelf with clean containers: cheese sauce (109F,113F - Reheating). Manager stated items placed in warmer at 10:30 to reheat. Warning

High Priority - Toxic substance/chemical improperly stored. Bottle of degreaser stored on table next to southwest egg rolls. Employee removed spray bottle during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area facing the street. Deflector plate inside of wait station ice machine. White cutting board on prep table across from cook line. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.

Intermediate - No soap provided at handwash sink. No soap at cook line hand washing sink. Manager provided soap at hand washing sink. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of window cleaner in bar area.

Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from back door. Manager removed drink during inspection. Repeat Violation

Basic - Faucet/handle in disrepair at plumbing fixture. Cold water handle at hand washing sink next to kitchen entrance not working.

Basic - Food stored on floor. Case of cooking oil stored on floor across from salad prep acres reach-in cooler.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on wait station ice machine. Manager removed ice scoop from wait station ice machine and returned ice scoop to dish area. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from prep table handle across from cook line grill. Manager placed tongs on top of prep table. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Top of dish machine next to three compartment sink.

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf next to kitchen warmer.

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado in salad prep reach-in cooler, label not removed. Manager had employee rewash avocado. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in kitchen prep sink at room temperature. Manager placed chicken under cool running water. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Wood shelf next to salad prep reach-in cooler unfinished.