DON DIEGO ARGENTINIAN STEAKHOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over corn and lettuce in glass door reach in cooler in kitchen Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At all kitchen handwashing sinks Operator stocked Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went and got chlorine sanitizer during inspection Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in glass door reach in cooler in kitchen

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef frozen and not commercially packaged stored over frozen fries in reach in freezer at end of cookline Operator switched order Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Facility undercooks steak to order without consumer advisory posted Emailed operator consumer advisory posting

Basic - Cloth used as a food-contact surface. Cloths laid over cutting board on make table on cookline

Basic - Dumpster overflowing garbage.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Several personal food items in glass door reach in cooler next to kitchen entrance Operator labeled and separated Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on make table cutting board on cookline Personal bag on dry storage shelf with dry ingredients next to kitchen entrance

Basic - Food stored on floor. Box with onions, potatoes, rice on floor under handwashing sink on cookline

Basic - Ice scoop handle in contact with ice. In ice maker Operator moved so that handle is outside of ice Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between prep tables on cookline Operator removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline

Basic - Light not functioning. One light bulb missing in hood over cookline

Basic - Single-service articles improperly stored. Case of to go containers on floor in kitchen

Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam to go containers at front counter Operator inverted Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Croissant dough covered with thank you bags at cooks line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage and raw bacon stored over ham and cheese at glass reach in cooler on cooks line

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of restaurant

Basic - Floors not maintained smooth and durable. Throughout kitchen

Basic - Stored food not covered. Salt at cooks line has no lid

Basic - Working containers of food removed from original container not identified by common name. Salt with no label at cooks line

High Priority - Nonfood-grade bags used in direct contact with food. Beef stored in grocery bag at glass reach in fridge

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef stored over beans at glass sliding door reach in fridge Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by reach in freezer had a pitcher in the sink 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. Beef in glass sliding door reach in fridge,per operator made the day before

Basic - Bowl or other container with no handle used to dispense food. Bowl in container of salsa in glass sliding door fridge at cooks line

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between steam table and prep table at cooks line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked rice Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Spoon in sink at bar 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. Red beans, shredded pork. shredded chicken 2 door upright cooler Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plate used to scoop rice Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Current

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Shell eggs in glass cooler. Educated operator Corrected On-Site

Basic - Equipment in poor repair. Gaskets reach in upright freezer

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

Basic - Ice bucket/shovel stored not inverted Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Upright reach in freezer

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

Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door upright cooler

High Priority - Raw animal food stored over canned/bottled drinks. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter at mop sink with fresh and chemicals. Backflow needed on fresh water hose.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler.

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.

Basic - Clean utensils stored between equipment and wall. Knives at cookline.

Basic - Food-contact surface not smooth and easily cleanable. Dry towels used on cutting boards to set plates on. Changed frequently and no food or food contact is made. Advised to find something smooth, easily cleaned and non absorbent.

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

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

High Priority - Observed 1 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./ 3 comp sink area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (52F - Cold Holding); raw ground beef (55f- Cold Holding), operator discarded rice and move ground beef to another cooler to bring temperature down to 41f Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ cook line Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./ cook line Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food./ salsa

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./ cellphone cook line

Basic - Equipment in poor repair./ double door reach in cooler gasket in disrepair - ambient temp 56f Repeat Violation

Basic - Floor soiled/has accumulation of debris./ underneath cooking equipments kitchen Repeat Violation

Basic - Food stored on floor./ beans and oil kitchen

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Light not functioning./ hoods

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ equipments cook line Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues./ double door reach in cooler , cook line

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./ throughout kitchen

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

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

Marked exit/path to marked exit blocked. For reporting purposes only./ reach in cooler in front of exit door .

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2022-04-28: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Unit on cooks line 65 F . Gasket torn on double door unit in kitchen. Double door unit 58 F - From follow-up inspection 2022-04-28: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Located behind kitchen cooking equipment . - From follow-up inspection 2022-04-28: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Located at three sink area by sprayer hose. - From follow-up inspection 2022-04-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under char grill and stove burner top. Hood filters. - From follow-up inspection 2022-04-28: Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. - From follow-up inspection 2022-04-28: Time Extended

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 500ppm , changed water Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen 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. Cooked chicken and beef

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse, ear pods,

Basic - Ice buildup in reach-in freezer.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Light not functioning.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets Hoods filter

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

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

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