LAS PALMAS MEXICAN RESTAURANT LLC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. House-made salsa temped 48f. Per operator made within last hour. Employee put on ice to cool. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed tea bag in hand sink in waitress area. Operator corrected during time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in kitchen by cook line operator corrected during time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed in kitchen by dishwasher. Repeat Violation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over salsa.

Intermediate - Spray bottle containing toxic substance not labeled.

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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the stand up reach in cooler. Milk, diced tomatoes. Employee placed dates on the food item containers. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean food container been stacked after being washed.

Basic - Food stored on floor. Observed cooking oil on the stockroom floor. Employee removed items and stored the items correctly. Corrected On-Site

Basic - Wall soiled with accumulated grease,cook line.

Basic - Water leaking from faucet/handle front line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ground beef 59F in reach in cooler at storage area. Per manager held since yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground beef 59F in reach in cooler at storage area. Per manager held since yesterday and hasn't been served to public today. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of debris in soda gun nozzle and holster at bar area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer Quaternary 0ppm. Manager corrected to Quaternary 200ppm. Corrected On-Site

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. Observed employee use bare hands to grab a lemon slice. Coached operator on proper procedures and observed employee discard and replace lemon using utensils. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed porous ceiling above frozen drink machine in bar. Observed waitstation where chips, salsa and ice bin is located with porous ceiling.

Basic - In-use ice scoop stored on soiled surface between uses on top of ice machine in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes with in white container that stopped its container from touching the ice since 1pm cold held at 49F at 2pm. Observed operator place tomatoes in reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef on stove top that was taken off of heat at 1:45pm hot held at 110F at 2:15pm. Observed operator turn burner for pot back on. Corrective Action Taken

Basic - Wall in bar area across from triple compartment sink not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.