RESTAURANTE EL ANDALUZ SABORES DE ESPANA

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pepper relish (75F - Cold Holding) As per operator, relish was prepared night before and left on counter after service.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pepper relish (75F - Cold Holding) As per operator, relish was prepared night before and left on counter after service.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no breaker for mop sink located outside of restaurant.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at bar sink.

Intermediate - No soap provided at handwash sink. Observed no soap at bar sink.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling chipping paint in kitchen area.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at bar sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed underneath flat top soiled with food debris.

Basic - Storage area not maintained clean and organized. Observed inside of kitchen not organized.

Basic - Worn, torn and/or soiled floors/carpeting. Observed broken floor tile partially missing in cook line area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed spoons inside of the kitchen hand washing sink.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with consumer advisory and is posted on the front counter area. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food stored on floor. Observed cases of water, coke stored on the front counter area floor.

Basic - Hole in or other damage to wall. Observed hole on kitchen wall.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled.

Basic - Storage area not maintained clean and organized. Observed kitchen storage area no organized.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork loin in standing water.

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 - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Corrected On-Site Repeat Violation

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef Prepared 12-7-23 no date marked. Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lentil soup, rabbit no labeled.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pans no inverted

Basic - Food stored on floor. Observed cases of oil stored on the floor in the kitchen area.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat grill.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front counter reach in cooler soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry.