LA TABERNA GIRALDA

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys over prep table.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Observed at storage area two boxes with potatoes stored on floor.

Basic - Ice scoop handle in contact with ice.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler located at cook line. - From follow-up inspection 2025-12-04: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stuffed potatoes at 47°F at reach in coolers. According with cook the items were placed inside the unit less than one hour ago, around 11:00. Cook transferred stuffed potatoes in freezer. Corrective Action Taken

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

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets at reach in cooler at cook line.

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

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook placed bucket on stove. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.operator paid license while conducting the inspection. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Pots on floor at dry storage.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of stove.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - In-use tongs stored on equipment door handle between uses.

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At kitchen at prep area.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Food trays on floor. Cook placed them on shelves.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use wet wiping cloth/towel used under cutting board. Cook removed towel. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in the kitchen.

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Food tray stored on kitchen's floor. Cook removed tray. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Unit at hall by kitchen entrance.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Hole in or other damage to wall. Observed at storage a hole in the wall.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen.

Basic - Bathroom door left open other than during cleaning or maintenance. Men's restroom.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment wet and not air-dried - wet nesting. Reach in cooler at kitchen.

Basic - Floors not maintained smooth and durable. Kitchen.

Basic - Hole in or other damage to wall. Storage area up corner.

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - In-use tongs stored on equipment door handle between uses. On stove.

Basic - Reach in cooler/freezer shelves with rust that has pitted the surface.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers at kitchen.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Ripped/worn tin foil used as shelf cover. At reach in cooler at kitchen.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen.

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

Basic - Cutting board has cut marks and is no longer cleanable. Kitchen.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen and cook line.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed bread stored inside thank you bags inside reach in freezer inside Bar.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at restroom on the right.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside flour container inside dry storage. Employee removed it. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle inside kitchen. Employee removed them. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 80°F inside kitchen. Employee removed water. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed inside kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets by stove inside kitchen. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed inside kitchen. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed flour container inside dry storage. Also, observed sugar container at front counter. Employee labeled them. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen. cook place a new roll at dispenser.. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at kitchen hood filters soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by kitchen's entrance.

Basic - Single-service articles improperly stored. Observed disposable single service stored on floor.manager placed SS on shelf at storage area. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. Men's restroom.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled.

Basic - Clean utensils stored between equipment and wall.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line wall soiled.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled for units at cook line.

Basic - Clean utensils stored between equipment and wall. Observed spatulas at cook line.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floors not constructed to be easily cleanable.

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

Basic - Single-service articles improperly stored. Gloves stored at storage floor.Manager placed the boxes on shelves. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At cook line.