LA CATRINA COCINA MEXICANA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -enchilada sauce at 49°f and burrito sauce at 46°f. Both sauces were cooked snd placed in walk in cooler yesterday. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -enchilada sauce at 49°f and burrito sauce at 46°f. Both sauces were cooked snd placed in walk in cooler yesterday. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled soiled equipment and then changed gloves without washing hands. Repeat Violation Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -wrapped portions of chicken and beef stored in the same container. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw beef stored over raw fish in the reach in freezer. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef in prep sink at 54°f. Out of cooler 3 hours. Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine exceeds 200ppm. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in restroom. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite is not properly date marked. Operator stated items marked 01/13 were prepared on 01/12. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. -souffle cup used to dispense sauce in reach in cooler. Corrected On-Site Warning

Basic - Carbon dioxide tanks not adequately secured. Corrected On-Site Warning

Basic - Covered waste receptacle not provided in unisex bathroom. Warning

Basic - Cutting board has cut marks and is no longer cleanable. -cutting board in bar area. Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -restroom. Warning

Basic - Stored food not covered. -tamales, black beans and soup in walk in cooler. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. -raw chicken thawing at room tempersture. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -tortilla soup at 48°f in reach in cooler. Hot soup placed in cooler last night. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -tortilla soup at 48°f in reach in cooler. Hot soup placed in cooler last night. Warning

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 cutting lemons with bare hands. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream 44°f, cut lettuce 45°f, pico de gallo 44°f in top area of reach in cooler. Operator closed lid and turned down temperature in unit. Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense pico de gallo. Repeat Violation Warning

Basic - Buildup of food debris/soil residue on equipment door handles. -microwave door handle. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning

Basic - Hood filter missing from automatic fire suppression/exhaust system. Repeat Violation Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small reach in cooler with with salsa. Warning

Basic - Standing water in bottom of reach-in-cooler. Warning

Basic - Stored food not covered. -open bag of sugar in dry storage area. Employee placed in storage container. Corrected On-Site Warning

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. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - Pesticide-emitting strip present in bar area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All foods in cookline reach in cooler across from flat grill between 53°f and 56°f. Operator stated all foods moved to cooler from walk in cooler 2 hours ago. Operstor moved all tcs foods back to walk in cooler. Repeat Violation Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - All hood filters missing from automatic fire suppression/exhaust system. Warning

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense spinach dip. Warning

Basic - Buildup of food debris/soil residue on equipment door handles: -microwave handle. Warning

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Floor area(s) covered with standing water. -standing water between tiles by dish machine. Warning

Basic - Floors not maintained smooth and durable. -deep grout lines between tiles. Warning

Basic - In-use tongs stored on oven door handle between uses. Warning

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken in walk in cooler at 63°f. Operator stated cooked and placed in walk in cooler yesterday. Warning

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. Chlorine 0ppm Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef and chicken in reach in cooler drawers between 58°f and 60°f. Operator stated in drawers overnight. -Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken in walk in cooler at 63°f. Operator stated cooked and placed in walk in cooler yesterday. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef and chicken in reach in cooler drawers between 58°f and 60°f. Operator stated in drawers overnight. Warning

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. Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked beef in walk in cooler. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked, spinach dip. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Repeat Violation Warning

Basic - Food stored on floor, bag of rice in dry storage area. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork and cooked ground beef between 48°f and 51°f in walk in cooler. Operator stated pork and ground beef cooked and placed in walk in cooler 4 days ago. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked pork and cooked ground beef between 48°f and 51°f in walk in cooler. Operator stated pork and ground beef cooked and placed in walk in cooler 4 days ago. Warning

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. Warning

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 toasted tortilla when plating food. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef and raw chicken at 51°f in reach in cooler drawers. Operator stated he placed in the drawer 30 minutes prior. Operator added ice. Salsa in server area at 73°f. Out of cooler for 1 hour per operator. Operator moved to cooler. Warning

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle in prep area next to bagged chips.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Warning

Intermediate - Equipment drain line draining into handwash sink. Island oasis machine has drain line going into hand wash sink in bar area. Warning

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

Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. Warning

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense chili powder and plastic container used to dispense rice. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning

Basic - Stored food not covered, uncooked rice in dry storage area. Warning

Basic - Working containers of food removed from original container not identified by common name. Container of salt in dry storage area. Warning

High Priority - Nonfood-grade bags used in direct contact with food. - tortillas Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. - raw chicken wings over raw beef in upright freezer Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - in walk in cooler: tamales (52°F); milk (50°F); house made salsa (57°F); carne molida (52°F); black beans (51°F); raw beef (53°F); Chile relano (51°F); shell eggs, ambient (52°F); cheese (49°F); raw chicken (50°F); ribeyes (50°F); TCS sauces (52°F); Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - house made salsa temping 59-75°F at 3 pm, made at 9:30 am. See stop sale. -washed, cut lettuce 66°F at 3:30, cooling since 9:30 am. - house made salsa, 57°F at 3:30, cooling since 9:30 am Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards soiled Warning

Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Warning

Basic - Bowl or other container with no handle used to dispense food. - soufflé cups in spices Warning

Basic - Carbon dioxide tanks not adequately secured. Warning

Basic - Cardboard used to line nonfood-contact shelves. - dry storage area Warning

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. - clean glasses next to hand sink Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

Basic - Employee eating in a food preparation or other restricted area. - employee meal on chest freezer Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. - cookline prep cooler Warning

Basic - Reach-in cooler interior have accumulation of standing water. Cookline prep cooler. Warning

Basic - Storage shelves with rust that has pitted the surface. - shelf where onions are stored Warning

Basic - Stored food not covered. - flour, dry storage area Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine at 0ppm. Warning