EL MOLCAJETE

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Out in front of the restaurant

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish Ceviche is not identified as raw or undercooked on the menu

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 87 F holding utensils

Basic - Light shield damaged/in disrepair.

Basic - Paper towel used as a food-contact surface in containers with fresh cilantro

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw beef over fish in refrigerator

Intermediate - Handwash sink used for purposes other than handwashing. Employee used handwashing sink to fill up container with water

Intermediate - Spray bottle containing toxic substance not labeled.

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (127*F - Hot Holding); Poultry (119F - Hot Holding)

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish ceviche is not identified as raw on the menu

Basic - A case of tomatoes stored on floor.

Basic - Equipment in poor repair. The leg to the the slicer is missing

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

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm , 100 ppm , new tank was installed Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Corrected On-Site

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

Basic - Improper storage of maintenance equipment that interferes with cleaning. Tools on top of dishwasher Corrected On-Site

Basic - No hot running water at mop sink.

Portable fire extinguisher , at the bathroom entrance, gauge in red zone. For reporting purposes only.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry 45F , diced tomatoes 45F

High Priority - Toxic substance/chemical - pvc glue, improperly stored on top of ice machine

Basic - Bowl or other container with no handle used to dispense beans

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sour cream

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. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrective Action Taken

Basic - Single-service articles improperly stored.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in bathroom that is used by employees.

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

Basic - No handwashing sign provided at a hand sink used by food employees. In bathroom used by employees , in kitchen at handwash sink

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked peppers

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

Basic - Bowl or other container, beans, with no handle used to dispense food

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

Basic - Food stored on floor. Beans in dry storage on floor

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

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

Basic - Exterior door has a gap at the top that opens to the outside.

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In walk in cooler Beans have a ladle with handle in the cooked beans. Corrected On-Site

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