POBLANOS MEXICAN GRILL

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flying insect on cardboard boxes on equipment shelf.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked peppers 45, raw ground beef 46 in bottom of cook line reach-in cooler less than 4 hours. Ambient thermometer reads 40°f. Operator will monitor and move product if necessary.

Intermediate - Clam/mussel/oyster tags not marked with last date served. -clam tags not marked with date.

Basic - Food-contact surface not smooth and easily cleanable. -foil liner of bar ice bin no longer easily cleanable and needs replaced.

Basic - Plumbing system in disrepair. -cold water faucet at hand wash sink in kitchen has no running water. Water could be too hot to properly wash hands.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Employee touched ready to eat chopped cilantro. Ask employee to throw away cilantro. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Chicken with temperature of 47F kept in reach in cooler for less than 4 hrs.

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

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.Cutting boards on make table cook line.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Time/temperature control for safety food thawed in an improper manner.Chicken been thawed in standing water.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Beef cooked yesterday with temperature of 50F.

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Beef cooked yesterday with temperature of 50F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Shrimp 45F, chicken 47 , beef 45 F all kept at reach in cooler across from stove for less than 4 hours.

Intermediate - No probe thermometer provided to measure temperature of food products. At reach in cooler across from stove with ambient air cooling of 50F.

Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop beans.

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Repeat Violation Warning - From follow-up inspection 2022-01-25: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable to boards on cooks line Warning - From follow-up inspection 2022-01-25: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2022-01-25: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered in cooler in prep area Warning - From follow-up inspection 2022-01-25: Time Extended