TIERRA DEL SOL RESTAURANT

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine dish machine in kitchen. 0ppm chlorine dish machine in bar. Operator set up 3 compartment sink to manually wash, rinse and sanitize. Corrective Action Taken Warning

Basic - Food stored on floor. Case of cauliflower in walk in freezer. Operator moved to shelf. 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. Employee washing dishes rinsed soiled dishes then pulled out clean dishes without hand wash. Discussed with manager who had employee wash hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese (49F - Cold Holding); egg salad (48F - Cold Holding); tuna salad (48F - Cold Holding); turkey (50F - Cold Holding); feta cheese (48F - Cold Holding) Operator states they took temperatures at 10:30am and all items were below 41F. Reach in cooler across from stove on cook line. Repeat Violation Admin Complaint

Basic - Dead roaches on premises. 5 dead roaches on floor next to can rack in dry storage room. Operator had employee clean and sanitize the area. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Taco shells and chips stored in 3 compartment sink area. Operator removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. roast beef (60F - Cooling) in walk in cooler covered with melted plastic wrap and aluminum foil. Operator states the roast beef was placed in walk in cooler yesterday evening 4/1/24.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm operator called ecolab for service during inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled eggs (56F - Cold Holding); blue cheese (55F - Cold Holding); feta (55F - Cold Holding); cooked chicken (55F - Cold Holding); egg salad (47F - Cold Holding); chicken salad (51F - Cold Holding); tuna salad (51F - Cold Holding) In reach in cooler across from stove in cook line area. Operator states items were placed in cooler at 10am. Operator moved items to walk in freezer to rapidly chill. Repeat Violation Admin Complaint

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Repeat Violation Admin Complaint - From follow-up inspection 2023-12-13: Operator has called for maintenance Time Extended

High Priority - Dented cans present. See stop sale. Canned tomatoes heavily dented on seal

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at front line: house made ranch dressing (48F - Cold Holding); house made blue cheese dressing (48F - Cold Holding); house made salsa (50F - Cold Holding); sour cream (51F - Cold Holding) Reach in cooler at cook line: cooked chicken (47F - Cold Holding); blue cheese (47F - Cold Holding); feta cheese (48F - Cold Holding) Operator states temperatures were taken at 11am. Operator moved items to freezer to rapidly chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzle in bar area

Basic - Damaged food not properly segregated. Canned tomatoes heavily dented on seal

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch on cook line

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dishmachine hot water temperature at 153F.

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. Observed dishwasher rinsing off dirty dishes and load into dishmachine then remove clean silverware from tray without washing hands or changing gloves. Manager advised employee to wash hands when going to clean dishes. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the reach-in Cooler: Tomato (107F - Cold Holding); Tomato's at 107F were in water Bain with heat turned on. Tomato (49F - Cold Holding); Egg salad (56F - Cold Holding). Tomato and egg salad had in in flip-top make table cooler on cook line with cutting board for two hours. Flip-top make table cooler ambient temperature was 47 . Observed flip-top make table cooler to left of coffee maker in kitchen with the following items and temperatures: Cole slaw (52F - Cold Holding); Salsa 50 (52F - Cold Holding). Ambient temperature of flip-top make table cooler was at 66F. Manager advised that all items had been placed in units two hours earlier and placed all items in walk-in-cooler . Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breaker at hose Bibb next to three-compartment sink with attached hose.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured behind establishment .

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack and cups at server station resulting in wet nesting.

Basic - Food stored on floor. Observed case of plastic bottled food (water ) stored on floor in dry goods storage area .