AVOCADO CANTINA

High Priority - - From initial inspection : High Priority - Live, small flying insects found approximately 5 live flying insects on sealed box seasoning Approximately 3 live flying insects on ice machine approximately 1 live flying insect on open box of single service cups Approximately 1 live flying insect on wall dish washing area Approximately 3 live flying insects on sealed boxes of cups Approximately 6 live flying insects at bar landing on clean and sanitized cups and drain boards. Discussed with operator to eliminate all flying insects and clean and sanitize all areas. Admin Complaint - From follow-up inspection 2026-01-27: Approximately 6 live flying insects on sealed boxes of single service items, discussed with operator who killed flying insects with cloth. In kitchen approximately 1 live flying insects on wall at ice tea brewing station, discussed with operator who killed flying insects. Discussed with operator to clean and sanitize all areas. Admin Complaint

Basic - In-use knife/knives stored in cracks between pieces of equipment- wall and r table at prep station Removed Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wiped gloved hands on cloth towel at cook line; changed gloves without washing hands; operator educated ; employee washed hands; Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Half Avocado with sticker on ; educated operator and advised to wash produce before cutting

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. Printed during inspection Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit at expo line with food to be served to customers- removed Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside started flipping chicken without washing hands; educated; employee washed hands; Corrected On-Site

High Priority - Employee dried hands on clothes/apron/soiled towel after washing- dried hands with paper towels and on spiked apron ; touched hat and touched clean utensils ; Educated; washed hands Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Discarded Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

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

Intermediate - No soap provided at handwash sink at cook line Advised operator to provide

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked steak (46F - Cooling);in cooling unit at cook line; beef stock (57F - Cooling); in walk-in cooler; as per operator foods cooked last night; foods covered and stored in big plastic container; foods never reached 41 F or below within 6 hours; See Stop Sale

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler; operator stored properly Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked steak (46F - Cooling);in cooling unit at cook line; beef stock (57F - Cooling); in walk-in cooler; as per operator foods cooked last night; foods covered and stored in big plastic container; foods never reached 41 F or below within 6 hours; See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (46F - Cold Holding); in walk-in cooler; as per operator food not prepared or portioned today; as per operator walk-in cooler was stopped for approximately 30 minutes to clean up fans; food moved in second walk-in cooler Corrective Action Taken

Intermediate - Handwash sink at prep station next to expo line used for purposes other than handwashing- knife and spoon stored inside; removed Corrected On-Site

Intermediate - Mussel tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - No soap and paper towels provide provided at handwash sink at prep station by expo line; provided Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Romaine lettuce cut before washing. Chef educated employee; moved to be washed Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler #1 at cook line

High Priority - - From initial inspection : 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. At bar, tested at 0ppm. - From follow-up inspection 2023-06-16: Time Extended

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher handled dirty dishes then put on gloves and handled clean. Operator coached employee on proper hand washing Corrected On-Site - From follow-up inspection 2023-06-16: Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site - From follow-up inspection 2023-06-16: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over onions in walk-in cooler. Corrected On-Site - From follow-up inspection 2023-06-16: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Sour cream and pico portions at salad make table Corrected On-Site - From follow-up inspection 2023-06-16: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Deli container in sugar bin Corrected On-Site - From follow-up inspection 2023-06-16: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent near walk-in cooler - From follow-up inspection 2023-06-16: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. In kitchen - From follow-up inspection 2023-06-16: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Robo coupe in kitchen - From follow-up inspection 2023-06-16: Time Extended

Basic - - From initial inspection : Basic - Ice bucket not stored inverted or in a protected manner Corrected On-Site - From follow-up inspection 2023-06-16: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar - From follow-up inspection 2023-06-16: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - baked beans (58F - Cooling) cooling overnight and not removed - see stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over salsa on hot line make table- operator inverted. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - sliced pork belly (48F-50F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - baked beans (58F - Cooling) cooling overnight and not removed- see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - sliced pork belly (48F-50F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale.

Basic - Current Hotel and Restaurant license not displayed.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed, emailed and completed form with operator. Corrected On-Site

Basic - Stored food not covered. Walk in cooler - cooked beef - operator covered. Corrected On-Site