CANNERY LANE CANTINA

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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

Basic - Air gaps at window on sides of ac unit. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above hoods. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor not cleaned when the least amount of food is exposed. Under cooking equipment.

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

Basic - Air gaps on left side of AC vent in window that opens to outside.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Peeling paint on ceiling above cook line.

Basic - Equipment and utensils not rinsed between washing and sanitizing. Sanitizer 0 reading, no rinse set up in 3 compartment sink.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No rinse, wash set up in middle of 3 compartment sink, 0 reading on sanitizer.

Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles on cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above 3 compartment sink to left.

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. Cook took quesadilla off flat top with spatula and bare hand. Inspector discussed with cook that she can not have bare hand contact with ready to eat food. Cook placed quesadilla back on flat top. 2nd temperature 161° Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded lettuce 57° in shallow pan in make bar less than 2 hrs.

Intermediate - No soap provided at handwash sink. Operator stocked during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 2 -1/6's pan of standing water 98° with spatula, spoon, and scoops in them. Operator changed out water. 2nd temperature 133°. Corrected On-Site