EL MOLCAJETE RESTAURANT

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen cooked pork (120F - Hot Holding); chicken soup (128F - Hot Holding) according to manager placed out 90 minutes ago. Operator placed food items on top of stove to reheat. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed fish ceviche offered, no identified on menu as a raw item. Repeat Violation

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

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

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

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. Observed employee touching face and handling clean utensil without washing hands.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to discard food and ice inside kitchen.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw fish ceviche not identified as raw item on Menu. Employee started to put an asterisk. Corrective Action Taken Repeat Violation

Basic - Food stored on floor. Observed onion bag stored on Walk in cooler floor. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed fish stored supermarket bags inside the reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef (47 F - Cold Holding); chicken (47 F - Cold Holding) inside the reach in cooler across from the stove. As per operator less than 2 hours. Operator placed food inside the walk in cooler. Corrective Action Taken

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

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

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed equipment is not working properly, thermometer is at 52°F. Operator was advised to discontinue the use of the equipment.

Basic - Food stored on floor. Observed plastic oil container and water bottles stored on the floor. Operator removed it. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a utensil stored in standing water at 82°F . Employee reheated the water to 135°F. Corrected On-Site

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

Basic - Waste Water draining onto floor surface. Observed at the mop sink. The drainage is covered and the waste water draining onto the floor by the employee bathroom.

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

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

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