CARMELITA'S MEXICAN GRILL & CANTINA

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at bar, removed and cleaned during inspection Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Miscellaneous items in hand sink in dish room, removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in dish room, replaced Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, diluted to 100ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stranded cutting boards on reach in deli coolers on cook line. Soda gin nozzles soiled with substance in bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior and lid of ice bin in server wait station soiled with black mold like substance. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Conventional oven soiled with burnt food debris.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Enchilada sauce prepared on 3/28. Beans cooked on 3/29.

High Priority - Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale. Enchilada sauce prepared on 3/28. Beans cooked on 3/29.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi Mahi not removed from reduced oxygen packaging before thawing. Fish fully thawed.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle and tea nozzles soiled. Discussed with kitchen manager.

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket sitting in hand wash sink. Operator relocated. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi Mahi fully thawed in reduced oxygen packaging that states to be removed before or immediately after.

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle in sauces. Corrected On-Site

Basic - Stored food not covered. Ice cream not covered in chest freezer. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef124F hot holding, chicken 125F hot holding cook began reheat Corrective Action Taken

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

Basic - Stored food not covered. Lettuce, beans uncovered in walk in cooler. Cook covered items during inspection Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Window cleaner stored above prep table, hand sanitizer stored on prep table. Chemicals were moved to proper storage areas. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen Manager removed employee beverage. Corrected On-Site Repeat Violation

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

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

Basic - Cutting board has cut marks and is no longer cleanable. Large white cutting board on cook line an small cutting board behind deeply grooved

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table at cooks line. Cook removed the employee beverage Corrected On-Site

Basic - Stored food not covered. Beef, chicken in walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls at the rear of the walk in cooler to the left soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 50F cold hold, second temperature 42F cooling, lettuce 46F cold hold second temperature 43F cooling, shredded cheese 45F cold hold, decond temperature 42F cooling. Operator placed items on ice. The items were in cooler for less than 4 hours.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical stored hanging on wire rack containing clean dishes Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun behind bar heavily soiled. Operator cleaned gun. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Garbage bags stored in hand wash sink in dish room Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Near entrance to the kitchen 79F.

Basic - Standing water in bottom of reach-in-cooler. Cooks line.

Basic - Bowl or other container with no handle used to dispense food. Walk in cooler container with no handle used to scoop food. Discussed the need to use portioning devices with a handle to scoop food.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water and plastic cup with iced tea in beverage area Corrected On-Site

Basic - Waste receptacle/floor mat/hood filter cleaned in a manner that allows the waste cleaning water to drain onto ground. Operator stated that they had taken hood filters out to be cleaned in parking lot. They will now used the curbed sink or 3 compartment sink to clean filters

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

Intermediate - Handwash sink not accessible for employee use at all times. Server area hand wash sink blocked by coffee dispenser Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets hanging off wire racks containing single service food containers. Operator moved jackets to empty lower shelf Corrected On-Site Repeat Violation

Basic - Food stored on floor. Large pot of cooked chicken on floor of cooks line. Operator placed pan on counter Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Bacon thawing on the counter. Present temperature 30F , operator placed bacon in the cooler Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing salt and pepper not labeled Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On grill- Cooked onions and peppers at 110°F Chicken 129°F Manager put both items on grill to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave interiors. Soda nozzles. Interior of reach in beer cooler at bar.

Intermediate - No soap provided at handwash sink in wait station area. Manager placed soap at sink. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some SafeStaff certificates are copies.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink by office. Hot Water does not turn at all, only cold water available.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile and vent in dish wash area.

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

Basic - Dry storage shelves with rust that has pitted the surface.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep tables and over reach in coolers. Manager removed all drinks. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones above prep tables. Manager removed phones. Jackets on dry storage shelves. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed proper air drying with manager.

Basic - Floor soiled/has accumulation of debris. Behind kitchen equipment and in dry storage room. Floor soiled at bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in dish area.

Basic - Old labels stuck to food containers after cleaning.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager moved to sanitizer bucket. Corrected On-Site