CANTINA LAREDO #306

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee began cleaning ice machine during inspection. Corrective Action Taken Repeat Violation

Basic - Ice buildup walk-in freezer around interior door frame.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in server/expo location. Manager had paper towels stocked in dispenser. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager had employee start cleaning ice machine. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable at make bar front line. Manager replaced cutting board at time of inspection. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Stored food not covered. Cooked tomatoes cooling in walk in cooler uncovered. Manager covered tomatoes with a lid. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on the left side of splitter at mop sink. Manager scheduled to pick up a back flow preventer today for hose bibb at splitter. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Chef removed tongs from oven handles. Corrected On-Site

Basic - Small amount of Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager cleaned interior substance with a sanitized cloth.Corrected On-Site Corrected On-Site Repeat Violation

Basic - Stored food not covered. Chili cooling in walk in cooler not covered. Chef placed a lid over chili. Corrected On-Site

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 stored over raw beef in walk in freezer. Manager had employee correct rotation of beef and chicken. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep kitchen. Manager had employee fill dispenser. Corrected On-Site

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

Basic - Equipment in poor repair. Ice machine in disrepair. Manager stated a work order has been place and a new ice machine has been ordered. Corrective Action Taken

Basic - Floors not maintained smooth and durable in walk in cooler/freezer. Floor has cuts in metal in walk in freezer and both walk in cooler/freezer floors shift up and down when walked on.

Intermediate - No soap provided at handwash sink in women's handicap stall.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable at make bar. Repeat Violation

Basic - Floor tiles missing and/or in disrepair near ware washing area.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- at 3 compartment sink- beef 53F, chicken 54F (10:00-11:24). Manager had employee place beef and chicken in walk in cooler. Corrective Action Taken

Basic - Hole in or other damage to wall near wait station.

Basic - No handwashing sign provided at a hand sink used by food employees in prep area.

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Beef thawing under running water. Thawing- at 3 compartment sink- beef 53F, chicken 54F (10:00-11:24). Manger had employee removed beef and chicken and place in walk in cooler. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- at 3 compartment sink- beef 53F, chicken 54F (10:00-11:24). Chicken thawing in water, no running water.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Lower part of walls in kitchen soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen/ dry storage.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.

Basic - Covered waste receptacle not provided in women's bathroom. In shared restroom.

Basic - Cutting board has cut marks and is no longer cleanable. At make bar and 2 cutting boards.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At bar- employee keys and wallet stored on clean dish shelf near glasses. Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. 2 buckets stored on floor in front of ice machine.

Basic - Light shield damaged / in disrepair. Dry storage/kitchen.

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. Bar dish machine tested at 0 ppm. Manager primed machine, retested at 50ppm chorine. Corrected On-Site

High Priority - Food stored in ice used for drinks. Bottle of drink mix stored in bar ice well. See stop sale.

High Priority - Stop Sale issued due to bottle of drink mix stored in ice bin.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 51F, on expo counter. Less than 1 hour, per manager. Cheese voluntarily discarded. New cheese iced better. Provided Time as a Public Health Control form. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at expo sink 84F, water at end of cook line81F,

Basic - Standing water in bottom of reach-in-cooler. In expo reach in.

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from A/C lines in front of back door to kitchen.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Charred tomatoes 65°, 66°, 66° in 5 gallon buckets in walk in cooler over night. 1 bucket had a lid on it and 1 bucket sacked on top of the one with the lid. SEE STOP SALE

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. 0 ppm Operator set up sanitizer in three compartment sink. Quaternary 200 ppm Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Charred tomatoes 65°, 66°, 66° in 5 gallon buckets in walk in cooler over night. 1 bucket had a lid on it and 1 bucket sacked on top of the one with the lid.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses hanging on can rack. Operator moved them. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados to make guacamole.

Basic - Stored food not covered. Ice cream in reach in freezer no cover. Operator covered during inspection. Corrected On-Site