RESTAURANTE LOS 3 HERMANOS LLC

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above dish area and in women's restroom Repeat Violation

Basic - Ice buildup in reach-in freezer near cook line

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold;clear beef stew 47F temped 2:14pm made yesterday at 5pm, red beef stew temped 2:14pm 51F made yesterday. 12 plus hours cold hold.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold;clear beef stew 47F temped 2:14pm made yesterday at 5pm, red beef stew temped 2:14pm 51F made yesterday. 12 plus hours cold hold.

Intermediate - Non-pitting surface rust on food-contact equipment. Fixed can opener on prep table soiled with rust.

Basic - Bowl or other container with no handle used to dispense food. Observed metal 2oz cup being used to scoop cheese, no handle on scoop.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured in back storage room.

Basic - Ceiling shows damage or is in disrepair. Observed cracked/bulging ceiling above dish machine.

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

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Observed stacks of taco plates being stored on the floor in back storage room.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cutting board.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf over clean equipment for restaurants. Employee removed items from shelf. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over pork In walk-in cooler. Operator removed chicken. Corrected On-Site

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

Basic - Single-service articles not stored inverted or protected from contamination. Single service utensils behind front counter.operator turned all utensils face down. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.

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

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 400ppm. Operator remade solution new test was 100ppm.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour in prep area. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. February 1, 2023 Admin Complaint

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. Provided a copy? Corrected On-Site

Basic - Food stored on floor. Tomatoes in the walk in cooler.

Basic - Can opener blade with rust that has pitted the surface. At the end of the prep table across cook line.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On prep table across from the stove.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 46°