Los Tres Agaves Restaurant LLC

Firm currently has no CFSM for establishment. Advised manager that a CFSM was to be in place within 60 days to continue operations. Also advised manager that Servsafe is the more common course we see and advised him it must be the manager course.

Observed a frozen beef loin, along with several bags of precooked meat being unthawed on the griddle at room temp. I explained the 3 proper unthawing procedures being 1 unthaw under running water less than 70 degrees, 2 unthaw in a reach in cooling unit or the like, 3 if thawing is part of the actual cooking process during preparation.

No proof of using test strips at the 3-compartment sink. CA: Chemical test strips are to be used to determine proper strength of sanitizer.

Observed peeling paint to the left of the griddle on the wall. Asked the manager to remove the peeling paint and repaint surface to prevent additional peeling.

Observed taco soup shells being stored uncovered on storage shelf. All food products must be kept covered at all times.

Observed no thermometers located inside any cooling units. CA: place hanging thermometers in all cooling units.

Observed ice machine not being properly drained, water pouring on the floor in the main kitchen. Correct pipe so that water is discharged directly into the drain.

Observed grease accumulation and food debris buildup on shelving in main kitchen. Shelving needs a deep cleaning.

Observed uncovered fish and corn on the cob in a walk-in cooler. All food items must be kept covered at all times.

Observed bowls and scoops in direct contact with dry ingredients. When using scoops, keep handles in upright position to prevent contamination.

Observed shelled eggs being stored on top shelf of cooling unit, eggs are to be stored on the bottom shelf of cooling units at all times.

No inspection posted. Keep most recent inspection posted at all times.

Observed reach in cooler by the ice machine, prep top cooler and reach in cooler under prep top cooler not holding proper temps. All TCS foods must be held at 41 degrees or below. Contact service person to take a look at these units, repair if possible or replace the units.

Observed no hand cleanser nor drying provisions available at the hand wash sink. CA: Hand soap along with drying provisions are to be supplied at hand wash stations at all times.

Observed no thermometers located inside any cooling units. CA: place hanging thermometers in all cooling units.

Observed bags of salt located on the floor in the storage area.

No proof of using test strips at the 3 compartment sink. CA: Chemical test strips are to be used to determine proper strength of sanitizer.

Observed ingredients/food items in storage containers not labeled with common name of food item. All food items/ingredients must be properly labeled with common name of ingredient (for identification purposes) if removed from original packaging.