FIESTA GRANDE MEXICAN GRILL

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at the end of the cook line storing utensils and wiping cloth - From follow-up inspection 2025-12-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on menu not identified as a raw food product - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on food storage shelf. Employee discarded drink. Corrected On-Site - From follow-up inspection 2025-12-22: Time Extended

• From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fryer in cook line used to fry tortillas not under hood system. - From follow-up inspection 2025-12-22: Time Extended

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Snapper in ceviche

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at the end of the cook line storing utensils and wiping cloth

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on menu not identified as a raw food product

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on food storage shelf. Employee discarded drink. Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fryer in cook line used to fry tortillas not under hood system.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 10-12 heads of cut lettuce out since 12:30 in prep sink from walk in (68F) 50F 2nd temp 10 cheese enchilada see stop sale . 5 lbs raw shrimp Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce out since 12:30 in prep sink from walk in (68F), see stop sale 10 cheese enchiladas 48F in for two hours from walk in on cook line, manager iced down, 50F 2nd temp 10 enchilada see stop sale . 5lbs Raw shrimp placed in at 12:00 pm from walk in, on cook line 48 manager iced, 2nd temp 50F, see stop sale Spinach at 50F on cook line reach in cooler. Raw chicken on cook line 44F, placed in at 12:30 pm from walk in, manager iced; 2nd temp 43F Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Ice cream scoop in handwashing sink in kitchen next to ice cream freezer, manager moved, container of sauce in handwashing sink next to dishwasher, manager moved, large metal spoon in sink behind bar, employee moved Corrected On-Site Warning

Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. All handwash sinks other than bar area have no hot water while dish washer is running. Discussed using friction when employees wash hands when this issue is occurring to make sure hands are sanitized. Manager will look into this issue. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind bar soap is located on the other side the bar, causing employee to walk all the way across in order to put soap on his hands. Manager stated he would move soap dispenser or put soap bottle in sink area. Warning

Intermediate - No soap provided at handwash sink. Behind bar paper towels are located all the way on the other side of the bar and employee has to walk across the bar to dry hands after washing. Manager will place paper towels in area. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on prep table in kitchen. Manager moved. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Dish washer carried stacked wet plastic cups to wait station and left them there. Manager moved to air dry. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on kitchen door handle. Manager moved. Corrected On-Site Warning

Basic - Missing drain plug at dumpster. Warning

Basic - Soiled dry wiping cloth in use. Soiled wiping cloth being used in cook line. Employee moved to outside area for cleaning. Corrected On-Site Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled clothes on prep table in kitchen, manager moved. Wet wiping cloths on cook line moved to outside area. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ground beef cooked at 7:30pm 9/18 (48F - Cooling) Discussed using shallow pans during the cooling process with operator. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in prep area Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped soiled plates in bus tub then immediately picked up clean dishes with food to serve to customers. Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cook line came from walk in cooler and placed gloves on without prior hand wash Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ground beef cooked at 7:30pm 9/18 (48F - Cooling) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. guacamole made yesterday placed in reach in cooler at 11am (46F - Cold Holding); raw chicken prepped yesterday and placed in reach in cooler at 11am (47F - Cold Holding) Operator recorded temperature this morning and all the items in the make line cooler were below 41F Operator moved items to rapidly cool. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand wash sink in prep area. Employee removed bucket. -Corrected On-Site Hand wash sink at end of cook line completely blocked with cart. Warning

Intermediate - Lack of hot water in entire establishment. Warning

Intermediate - No soap provided at handwash sink. Hand wash sink in bar area Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on filters Warning

Basic - Bowl or other container with no handle used to dispense food. Bowls in bulk salt under salsa station Warning

Basic - No Heimlich maneuver/choking sign posted. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over cheese dip, cooked beans in walk in cooler. Operator had employees correct storage shelves. Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. Canned Tomatoes 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. Dishwasher touching dirty then clean Discussed with operator who reviewed with employee. Employee washed hands and changed gloves. Warning

High Priority - Employee washed hands with no soap. *Employee rinsed hands in sink but didn't not use soap. Discussed with manager who instructed employee to wash hands Corrective Action Taken Warning

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chorizo Shrimp Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three door cooks line cooler- Brought to cooks line this morning from the walk in Shredded pork 50° moved to freezer rechecked 36° Mahi 48° moved to freezer rechecked 27° Pork 49° moved to freezer rechecked 34° Four drawers under flat top- Stored in cooler overnight Raw shrimp 52° see stop sale Chorizo 54°see stop sale Chicken 56° see stop sale Beef 54° see stop sale Front counter- Sitting on ice brought out at 10:45 am Moved to freezer Sour cream 54° rechecked operator voluntarily discarded Guacamole 54° rechecked 48° Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked beans 90°reheated to 176° Ground beef 130° reheated to 195° Cooked this morning. Operator put into hot well at 11:15. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Case of oil in front of hand sink on cooks line.Fryer sticking out from wall causing the sink to be partially blocked Corrective Action Taken Warning

Basic - Ceiling /vents soiled with accumulated food debris, grease or dust Above dish-machine Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and small plates on top shelf on cooks line. Operator flipped items over Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with pink liquid on prep table next to prepped onions Operator removed Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee masks stored above microwave on cooks line. Employee tshirts and Fanny packs on top of soda boxes. Corrected On-Site Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Handing over the former of the cooks line Operator removed Corrected On-Site Warning

Basic - Food stored outside. Bottles of beer in unlocked storage outside with open gate. Operator brought beer inside during inspection Case of oil stored on the floor Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Operator removed Corrected On-Site Warning

Basic - Insect control device installed over food preparation area. Zapper on cooks line over shelf with cornstarch and hot sauce. Warning

Basic - Open dumpster lid. Warning

Basic - Stored food not covered. French fries and poblanos in freezer Warning