COYOTE'S MEXICAN GRILL

Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled, to protected from any contamination. Observed food containers of cut cucumbers, jalapeño peppers, chorizo, queso, and salsa in the prep top coolers and reach-in cooler without any coverings or lids. COS: PIC provided coverings for each food container in the prep top coolers and reach-in cooler.

Observed an expired/unpaid food permit posted in the lobby for public view. Issued a Notice of Violation. CA: Post a valid permit in a location in the food service establishment that is conspicuous to consumers

Observed five stacks of wet metal pans airdrying in the dishwashing area. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed water, lettuce, chips, and food spillage and debris covering the floors in the main kitchen. CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times and shall be made available for inspection by the Health Authority. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Observed facility with an expired certified food manager certificate posted. Advised to obtain and post within 60 days.

CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Observed a large brown crawling insect crawling from grill area to under the prep top cooler.

CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed water sitting at the bottom of two prep top coolers.

CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed water, chips, and food debris on the floor in the main kitchen.

CA: 511-6-1.03(5)(c) Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles, when switching between working with raw food and working with ready-to-eat food; before donning gloves to initiate a task that involves working with food; P and after engaging in other activities that contaminate the hands. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P Observed food employee switching gloves and not washing hands after grabbing and cooking raw meat on the grill and then touching lettuce and tomatoes. COS: Food employee washed hands and voluntarily discarded prepped food containing the lettuce and tomatoes.

CA: 511-6-1.07(3)(a) Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Observed the women's bathroom sink and two bar hand sinks without soap. COS: PIC refilled the soap for each sink.

CA: 511-6-1.07(3)(b)Each handwashing sink or group of adjacent handwashing sinks shall be provided with an individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf Observed no paper towels at the two hand sinks at the bar for hand washing. COS: PIC supplied hand sinks with paper towels.

CA:511-6-1.04(4)(c)1(iv) Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled, to protected from any contamination. Observed food containers of vegetables, fish, and salsa in prep top cooler and reach-in cooler not covered. COS: PIC provided coverings for each food container in prep top cooler and reach-in cooler.

CA: 511-6-1.07(5)(a),(b) All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed water, lettuce, and spilled food items on the floor in the main kitchen.

Observed employee enter kitchen area to prep chip basket without washing hands.

COS: employee washed hands

Observed many gnats in dry storage area in basement. Advised PIC to contact pest control .