EL POTRO MEXICAN REST

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bottom drawer on cook line drawer: raw chicken (54F - Cold Holding); shrimp (50F - Cold Holding); steak (54F - Cold Holding). Items placed in drawer approximately 2hr and 40 mins prior to temperature taken per person in charge. Person in charge placed food items in reach in cooler to cool. Corrected On-Site Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed AirPod case on top of tortillas by flip-top cooler. Person in charge removed personal items from food prep area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed half pan of beef dish in walk-in cooler with 4/25 date mark. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (45F - Cold Holding); chicken dish (46F - Cold Holding); raw chicken (45F - Cold Holding); milk (45F - Cold Holding); queso (45F - Cold Holding); Walk-in cooler was at ambient 41F at 2pm per person in charge. Person in charge thinks door was left open. Advised person in charge to place food in at other cooler or place ice on all out of temperature products. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station at front counter not operational. Person in charge stated they have a maintenance man scheduled for repairs. Corrective Action Taken Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black/green mold like substance in the interior top section of the ice machine where water contacts.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed female bathroom door not self closing. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed food debris and single service trash behind equipment in wait station area and throughout kitchen behind equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease. Observed shelf and equipment behind soft serve machine soiled with food debris. Repeat Violation

Basic - Old labels stuck to food containers after cleaning Observed clean dish pans stacked above cook line with old date marks stuck to sides.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed main flip-top cooler: pico, house made salsa, house made guacamole, sour cream,cut lettuce, shredded mozzarella, cut tomatoes, shrimp, sausage, cooked mushrooms, 6 raw shell eggs, tamales, chili rellenos (46F-60F - Cold Holding) Observed cook line drawer: shrimp, beef, chicken, 3 beef steak, flank steak (45F-52F - Cold Holding) All items either in cooler over night or placed in at 1100 when restaurant opened per person in charge. Warning - From follow-up inspection 2023-11-17: At call back violation not observed. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed main flip-top cooler: pico, house made salsa, house made guacamole, sour cream,cut lettuce, shredded mozzarella, cut tomatoes, shrimp, sausage, cooked mushrooms, 6 raw shell eggs, tamales, chili rellenos (46F-60F - Cold Holding) Observed cook line drawer: shrimp, beef, chicken, 3 beef steak, flank steak (45F-52F - Cold Holding) All items either in cooler over night or placed in at 1100 when restaurant opened per person in charge. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2023-11-17: Establishment is in process of installing new refrigerator equipment. Current equipment has no food inside. Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed main flip-top cooler with build up of ice unable to maintain items at 41F or below. Warning - From follow-up inspection 2023-11-17: Establishment is in process of installing new equipment. Time Extended

High Priority - Dented/rusted cans present. See stop sale. Observed unlabeled #10 canned food with dents and rust on seam. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed main flip-top cooler: pico, house made salsa, house made guacamole, sour cream,cut lettuce, shredded mozzarella, cut tomatoes, shrimp, sausage, cooked mushrooms, 6 raw shell eggs, tamales, chili rellenos (46F-60F - Cold Holding) Observed cook line drawer: shrimp, beef, chicken, 3 beef steak, flank steak (45F-52F - Cold Holding) All items either in cooler over night or placed in at 1100 when restaurant opened per person in charge. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed main flip-top cooler: pico, house made salsa, house made guacamole, sour cream,cut lettuce, shredded mozzarella, cut tomatoes, shrimp, sausage, cooked mushrooms, 6 raw shell eggs, tamales, chili rellenos (46F-60F - Cold Holding) Observed cook line drawer: shrimp, beef, chicken, 3 beef steak, flank steak (45F-52F - Cold Holding) All items either in cooler over night or placed in at 1100 when restaurant opened per person in charge. See stop sale. 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. Observed opened milk from previous morning per person in charge in walk-in cooler missing date. Person in charge added date to milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top cooler stained from food. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathroom doors inside establishment not fitted with tight fitting, self closing doors. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed spray foam used to repair ceiling tiles in kitchen. Ceiling tiles no longer smooth and easily cleanable. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed main flip-top cooler with build up of ice unable to maintain items at 41F or below. Warning

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice of soda fountain. Employee took handle out of ice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on drawers, flip-top cooler, and walk-in cooler soiled with black/green mold like substance and food debris. Repeat Violation

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) flip-top cooler on make line: Sour cream,cut tomatoes (40F - Cold Holding); shredded mozzarella (49F - Cold Holding); cut lettuce (53F - Cold Holding); house made guacamole (48F - Cold Holding); house made salsa (52F - Cold Holding); pico de Gallo (54F - Cold Holding); shrimp (49F - Cold Holding); cut tomatoes (50F - Cold Holding); raw chicken (51F - Cold Holding); raw pork (49F - Cold Holding); 2) drawers under griddle: shrimp (54F - Cold Holding); pork (52F - Cold Holding); chicken (51F - Cold Holding) Person in charge placed ice in both coolers. Person in charge states he will call service for work order. Warning - From follow-up inspection 2022-08-24: 1) flip-top cooler on make line: shredded mozzarella (54F - Cold Holding); cut lettuce (53F - Cold Holding); house made guacamole (50F - Cold Holding); house made salsa (54F - Cold Holding); pico de Gallo (50F - Cold Holding) 2) Drawers under stove: shrimp (49F - Cold Holding); raw chicken (54F - Cold Holding); raw pork (50F - Cold Holding) Person in charge states they had service in both coolers. Person in charge placed items in ice. Admin Complaint

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. 1) raw chicken placed on griddle to cook then onto plate at 154F. Discussed with employee and they placed chicken back on griddle until 193F.n Corrected On-Site Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1) employee was engaged in grabbing raw products from cook line drawers and leaned on soiled garbage can. Employee did not change gloves or wash hands. Discussed immediately with employee and they changed gloves and washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) flip-top cooler on make line: Sour cream,cut tomatoes (40F - Cold Holding); shredded mozzarella (49F - Cold Holding); cut lettuce (53F - Cold Holding); house made guacamole (48F - Cold Holding); house made salsa (52F - Cold Holding); pico de Gallo (54F - Cold Holding); shrimp (49F - Cold Holding); cut tomatoes (50F - Cold Holding); raw chicken (51F - Cold Holding); raw pork (49F - Cold Holding); 2) drawers under griddle: shrimp (54F - Cold Holding); pork (52F - Cold Holding); chicken (51F - Cold Holding) Person in charge placed ice in both coolers. Person in charge states he will call service for work order. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) Cutting boards on make line stained with food debris. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 1) Ceiling tiles in kitchen are not sealed, easily cleanable, and non-absorbent. Repeat Violation

Basic - Equipment in poor repair. 1) Gaskets on flip-top cooler torn and separated from doors.

Basic - Floor area(s) covered with standing water. 1) standing water on cook line in cracked tiles. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. 1) Cracked tiles on cook line floor causing standing water. Repeat Violation

Basic - Floor, walls, ceiling/vents soiled/has accumulation of debris. 1) Floors soiled with food debris behind equipment. 2) walls soiled by cook line with grease. Walls soiled by prep tables with food debris. Walls soiled by dish machine with black/green mold like substance. 3) Ceiling tiles on cook line soiled with grease. Ceiling vents in kitchen soiled with dust and grease. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) gaskets on all coolers soiled with food and black/green mold like substance. 2) Grill hoods soiled with build up of grease. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. 1) Concrete in kitchen not sealed. Repeat Violation