CANTINA VIAJERO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from fryer, bacon wrapped shrimp (44F - cold holding), moved to walk in cooler. In Walk in cooler - Pork carnitas (44F - Cold Holding). Made yesterday, operator took temperatures this morning,all were at proper temperature. Recheck -carnitas 39F, shrimp 44F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles in bar, operator cleaned Top of stove Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Tray on top of hand wash sink in kitchen, operator removed Corrected On-Site

High Priority - Vacuum breaker missing at mop sink splitter added to mop sink faucet.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on appetizer menu does not notate that it is undercooked. Consumer advisory has asterisk next to it. Operator put asterisk next to all ahi tuna on menu Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages ext to steam table at expo, with bottles of alcohol in bar, operator moved beverages to designated location Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket touching box of tea, operator moved bucket Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects found 2 live flying insects at ice cream freezer. Employee killed Warning - From follow-up inspection 2025-05-14: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli butter (47F - Cold Holding); shredded jack cheese (46F - Cold Holding) Warning - From follow-up inspection 2025-05-14: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On grill chicken (90F - Hot Holding) Added water out back on grill. Retemp -189 degrees Cooked onions on stove chicken (110F - Hot Holding) Retemp 174 degrees Corrective Action Taken Warning - From follow-up inspection 2025-05-14: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Ice cream Warning - From follow-up inspection 2025-05-14: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Warning - From follow-up inspection 2025-05-14: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salsa cooler. Warning - From follow-up inspection 2025-05-14: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Chorizo on rack of deli cooler. Employee covered Corrected On-Site Warning - From follow-up inspection 2025-05-14: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In drawers on cook line- raw chicken over cheese, operator moved chicken to bottom Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In condiment holder in bar- watermelon (51F - Cold Holding), will add to time control, moved back to cooler, out of refrigeration for 1 hour Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Tray of rolls on top of sink, operator moved to holding unit Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating apple in prep room, discussed with manager on duty and staff

Basic - In-use utensil stored in sanitizer between uses. Tongs at broiler in sanitizer , operator removed . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from fryer - snapper (44F - Cold Holding), operator put on ice, 43F at end of inspection Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on grill- Poultry (116F - Hot Holding)put in pan after lunch, 15 minutes ago, Operator discarded. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked chip up off floor then touched clean bowl of chips without washing hands

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server put dirty glasses in dish area then touched clean glass and scooped ice into glass without washing hands

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork in walk in cooler made yesterday, no temperature monitoring

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (49F - Cold Holding) in walk in cooler, made yesterday, no temperature taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled

Intermediate - Handwash sink not accessible for employee use at all times. Strainer with ice in it at hand sink at bar, strainer removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar hand sink, operator put paper towels at hand sink Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. On cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on shelf above reach in cooler on cook line, keys removed Corrected On-Site

Basic - Food stored on floor. Containers of oil stored on floor in kitchen

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled, microwave cleaned Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink next to soda syrup boxes in kitchen, sign posted at hand sink Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Fruit at bar located within reach of customers, operator will move to other location.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In drawer on cook line- raw beef over bread, operator moved beef to bottom Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can, operator moved to other wall in bar hand wash sink has colander, operator removed. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at sink near cook line, handle spins

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls used for tortilla chips next to hand wash sink under towel dispenser,operated moved. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on 1 cook Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 1 cook Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler

Basic - Raw fruits/vegetables not washed prior to preparation.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On counter at expo line over clean cups, moved to bottom shelf Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Towel bucket at expo line 0 ppm, corrected to 400 ppm Corrected On-Site