EL TABLAZO RESTAURANT

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expiration date on 10/01/2021

Intermediate - No probe thermometer provided to measure temperature of food products. Not available in the kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed yellow rice, beans and soup containers in walk in cooler.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Instructed employee and set up three compartment sink l Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled vent covers in walk in cooler. Observed gaskets in reach in cooler,

High Priority - Nonfood-grade bags used in direct contact with food.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chicken breast over fish in walk in cooler. Operator moved chicken to bottom shelf. Corrected On-Site Repeat Violation

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

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

Intermediate - No soap/No paper towels or mechanical hand drying device provided at handwash sink. Observed in front counter area. Operator provided. Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided Consumer advisory and posted. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beans, yellow rice, pico de gallo, chicken breast.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer by dry storage. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handles, cooking line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed ovens in cooking line.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed spoons in front counter area.