AGAVE BANDIDO

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed the operator vacuum packaging raw steak and placing it into the freezer. Operator states they keep them for 4 days in the packaging. Reviewed the proper procedure for 48hr packaging and emailed and reviewed the information sheets for a HACCP plan. Warning - From follow-up inspection 2026-03-27: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed their make table cutting boards heavily grooved. Warning - From follow-up inspection 2026-03-27: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef on the cook line. Operator moved the chicken. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line left side cooler: Chicken (50F - Cold Holding); Fish (50F - Cold Holding); Beef (50F - Cold Holding); Shrimp (50F - Cold Holding). Operator stated the product had been placed there form the walk in approximately 1hr ago. Operator placed the product back in the walk-in. Corrective Action Taken Warning

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the triple sink at 300ppm quaternary. Operator remade to to 200ppm. Corrected On-Site Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed the operator vacuum packaging raw steak and placing it into the freezer. Operator states they keep them for 4 days in the packaging. Reviewed the proper procedure for 48hr packaging and emailed and reviewed the information sheets for a HACCP plan. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed their make table cutting boards heavily grooved. Warning

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed their cook line hand sink not draining properly. Operator stated he would call a plumber. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed on the counter: Chicken (115F - Cooling); Beef (120F - Cooling). Operator stated it had been cooling for approximately 5hrs. Operator willingly disposed of the product. Corrective Action Taken Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed on the counter: Chicken (115F - Cooling); Beef (120F - Cooling). Operator stated it had been cooling for approximately 5hrs. Operator willingly disposed of the product. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over cooked beef. Operator removed it. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the cook line: Cooked vegetables (101F - Hot Holding). Operator stated it had been out for approximately 30minutes. Operator disposed of the product of their own volition. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Observed multiple single service cups used as scoops. Operator removed them. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed the operator thawing beef in standing water. Operator turned on the water. Corrected On-Site Repeat Violation Warning

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed corvina served raw not identified on the menu. Corvina has proof of parasite destruction. Warning - From follow-up inspection 2024-08-21: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed all cook line cutting boards grooved. Warning - From follow-up inspection 2024-08-21: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 small flying insects by the back soda boxes. Observed approximately 2 small flying insects by the food prep area. Observed approximately 3 small flying insects in the upstairs bar area. Observed approximately 5 small flying insects by the downstairs bar area. Did not observe any land on food or food surfaces. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container of beef stored over a container of shrimp in the walk in cooler. Operator moved the shrimp. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in a cook line cooler: Shrimp (50F - Cold Holding); Chicken (50F - Cold Holding); Pico de galo (50F - Cold Holding); Chopped tomatoes (48F - Cold Holding); Fresh guacamole (48F - Cold Holding); Corn Salsa (48F - Cold Holding); Butter (50F - Cold Holding); Chopped lettuce (52F - Cold Holding) Operator stated they had been there overnight. Operator willingly disposed of the product. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in a cook line cooler: Shrimp (50F - Cold Holding); Chicken (50F - Cold Holding); Pico de galo (50F - Cold Holding); Chopped tomatoes (48F - Cold Holding); Fresh guacamole (48F - Cold Holding); Corn Salsa (48F - Cold Holding); Butter (50F - Cold Holding); Chopped lettuce (52F - Cold Holding) Operator stated they had been there overnight. Operator willingly disposed of the product. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored above soda boxes in the back area, and a vape device stored above the food prep area. Operator removed the devices. Corrected On-Site Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed corvina served raw not identified on the menu. Corvina has proof of parasite destruction. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed all cook line cutting boards grooved. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks stored above a make table on the cook line. Operator removed the drinks. Corrected On-Site Repeat Violation Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple cooks wearing watches while preparing food. Operator had them removed them Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor. Observed soda, juice, and canola oil stored on the floor of the establishment. Operator placed the items on shelves. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed a missing hand wash sign at the cook line and upstairs bar hand wash sinks. Operator put new signs. Corrected On-Site Repeat Violation Warning