CANTINA LOUIE

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of tomato purée. Repeat Violation Admin Complaint

High Priority - Live, small flying insects found. 1 live flying insect in dry storage area by bathrooms. 1 live flying insect in wait station area in dining area. 1 live flying insect around triple sink in ware washing area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries (56F - Cold Holding) sitting on cart at end of cook line, per employee fries are tweaked out during lunch rush then put back in cooler, inspector discussed time control with operator and found time control written procedures that states they use to hold fries on time control, manager will go back to holding fire on time control, fries have been sitting out less then a couple of hours per manager. sour cream (53F - Cold Holding) in squeeze bottle in top section of flip top cooler on make line, over fill line, per manager lid has been consistently open for an hour, bottle moved to bottom of cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ground beef (93F - Hot Holding) sitting inside turned off oven at end of make line, per employee beef has been in oven less then a couple of hours and they will reheat ground beef. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salsa (58F - Cooling, after 40 minutes 60F) in deep covered plastic containers in walk in cooler, per employee salsa was made approximately 3 hours prior prior, salsa put into 2 metal pans and put in walk in freezer. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink at bar over single use small to go jugs and glasses, drink moved. Employee drinks over prep tables in prep area Corrective Action Taken

Basic - Floor area(s) covered with standing water. In ware washing area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2 soda gun holsters at bar have a build up of slimy substance.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 live flying insects in prep area in kitchen. Approximately 2 live flying insects at end of cook line in kitchen. Approximately 3 live flying insects in warehouse washing area. Repeat Violation Admin Complaint - From follow-up inspection 2024-08-21: 1 live flying insect under dish machine in ware washing area. Time Extended

High Priority - Dented/rusted cans present. See stop sale. On the can storage rack, one can of San Bento peeled tomatoes with large dented and deformed seal. Operator removed the can to be discarded. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, raw commercially packaged grouper over uncovered ready to eat tamales. Operator asked employee to switch the storage levels. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler, raw shell eggs stored over unwashed lemons and limes. Operator relocated the raw shell eggs to the bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the main cook line, French fries (71F - Cold Holding) placed out at ambient air temperature, per operator held on time as public health control, no time mark or written procedures available. Inspector provided written procedures and operator labeled the container and filled out the written procedures. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. On the service side of the main cook line, sanitizer chemical spray bottle over paper lines tortilla containers. Operator relocated the chemical spray bottle. Corrected On-Site Repeat Violation 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep line has build up of food debris residue above the blade. Operator removed the can opener to be washed. In the waitstation area, horchata soda gun has build up of syrup residue on the nozzle. Behind the bar counter, soda guns have build up of syrup around the nozzle. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the main cook line used to store empty drink pitcher. Operator removed the pitcher from the hand wash sink. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment utilizes time as public health control with no written procedures. Inspector provided written procedures and operator filled out the procedures. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on top of the main cook line reach in cooler. Operator relocated the employee beverage. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on top shelf over main prep line and unwashed produce. Operator relocated the employee jackets. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the prep sink, clean containers stacked while wet. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice around the walk in freezer door entrance.

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line, knives stored between flip top reach in cooler door and sides of the cooler. Operator relocated the knives. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up in the reach in cooler drawers of the main cook line. Walk in cooler door gasket has mold like substance build up.

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on the main cook line not washed before use evident by stickers still attached. Operator instructed employee to remove and wash avocados before use. Corrective Action Taken

Basic - Stored food not covered. In the walk in cooler uncovered container of salsa on the top shelf. Operator covered the salsa. In the walk in freezer, uncovered containers of tamales. Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed by bulk ice bin in the prep area and one fly observed in the wait staff area.

High Priority - Nonfood-grade bags used in direct contact with food. In the walk in cooler red peppers stored in plastic carry out bags. Operator had employee remove the peppers to a food grade bag. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line flip top reach in cooler raw beef stored over shredded cheese. Operator relocated the raw beef. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the front cook line steam well, shrimp (110F - Hot Holding). Operator added water to the double boiler system used to hold the product hot. Shrimp second temperature (148F - Reheating) Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle and sanitizer solution container stored on the service side of the main cook line over the steam well with exposed food. Operator relocated the chemical spray bottle and sanitizer solution. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the wait staff reach in cooler on the service side of the main cook line, milk opened the previous day with no product date marking. Operator date labeled the open milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep table has old food debris at the base of the blade. Soda gun in the waitstation has old syrup build up in the nozzle.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the end of the main cook line used by employee to add water to refried beans being reheated.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand wash sink at the end of the main cook line or the dispenser in the prep area. Operator provided paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle on the service side of the main cook line and the warewashing area by the dishmachine with no product labeling. Operator labeled the chemical spray bottles. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored in case of tortilla shells on the main cook line by the microwave. Employee beverage stored on top of soda syrup boxes. Operator voluntarily discarded both employee beverages. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf next to the bulk ice machine, clean plastic containers stacked while wet. Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Frozen French fries stored on cart on fryer side of the main cook line no longer frozen solid. Operator relocated the fries to the reach in cooler. Corrected On-Site

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Single service carry out containers stored in employee restroom.

Basic - Stored food not covered. In the walk in cooler multiple containers of salsas and refried beans stored without being covered, operator had employee begin to cover the containers. Corrective Action Taken Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection raw beef and pork thawing at ambient air temperature in the prep area. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In the flip top reach in cooler cut ready to eat avocados stored with avocados with the stickers still attached.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer on the service side of the main cook line reading 0ppm quaternary. Operator removed the sanitizer solution.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the main cook line, raw beef stored over package of ready to eat cut lettuce. Operator relocated the raw beef to the bottom shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. In the warewashing area, two chemical spray bottles stored hanging on shelf with soda syrup boxes. Operator relocated the chemical spray bottles to the bottom storage shelf. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. On the metal storage shelf on the service side of the cook line, two chemical spray bottles with no product labeling.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf over clean prep table closest to the walk in cooler, operator relocated the employee beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on unopened cans on the metal storage rack. Operator relocated the employee jackets. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf closest to the prep sink, clean plastic containers stacked while wet.

Basic - Stored food not covered. In the walk in cooler and walk in freezer multiple containers of food stored with no cover/protection.

Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection raw beef stored thawing on the prep counter at ambient air temperature. Employee relocated the beef to be cooked. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of chicken seasoning stored under the prep table with no product labeling.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Chemical spray bottles on server push cart stored with no product labels. Operator labeled the chemical spray bottles of windex and degreaser. Corrected On-Site