SENOR FIESTA

Observed sanitizer bucket stored in hand sink basin at bar area. A handwashing facility may not be used for purposes other than handwashing. Corrective Actions: EHS removed sanitizer bucket from hand sink and placed it at 3-compartment sink.

Observed several containers of TCS foods in the walk-in cooler with date marking labels indicating date of prep was 2-3 days prior to the current date. When PIC was asked for prep dates, PIC stated all TCS foods in question were prepped that same morning of the inspection. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrective Actions: PIC removed old date labels and replaced them with current date. PIC educated staff on proper date marking.

Observed inspection report dated 12/19/2024 posted instead of most recent inspection report which occurred on 11/19/2025. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Corrective Actions: PIC will post today's inspection report.

Observed handle of scoop making contact with non-TCS food in containers. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Corrective Actions: PIC arranged scoops so that handles were stored above top of the food.

Upon entering the walk-in cooler, EHS observed 3 containers of sour cream to be stored in between raw shrimp and raw eggs. Raw, whole muscle beef was also stored in a box with raw ground beef. In the main kitchen, raw chicken was stored above raw steak, shrimp and chorizo, located in the cooler drawer underneath the grill. Also observed raw shrimp stored next to RTE sauce and a pan of raw pork on top of a pan of RTE onions, located in the 2-door reach in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. Note: PIC immediately rearranged all foods mentioned above and achieved proper food storage order. EHS reeducated PIC on proper food storage order. Food service establishment had the food storage poster displayed on a board and was advised to place one in the walk-in unit as well.

Second Consecutive Repeat Violation Observed several pans of food uncovered, while cold-holding in the reach-in freezer. Observed several pans of food uncovered, while cold-holding in reach-in cooler. Observed several containers of food in walk-in cooler stored without lids. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Corrective Actions: PIC placed covers on all uncovered food items.

First Consecutive Repeat Violation Observed low temperature dish machine in bar area to have a wash temperature of 115F and a rinse temperature of 79F. Also observed the low temperature dish machine in the main kitchen to have a final temperature of 86F, while being used to wash dishes. PIC stated that they had placed an ordered for a new dish machine and that the current one is not working. Observed sanitizer at both main kitchen dish machine and bar dish machine to have a chlorine concentration of 0ppm Chlorine. EHS informed PIC that the dish machine cannot be operated to wash dishes when it is not in proper working order. PIC to send specification on new dish machine, via email, for EHS to review. Corrective Actions: PIC instructed employees to not use either dish machine. 3-compartment was already setup prior to inspection.

(b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Note: Observed mold-like accumulation on baffle and chute of both ice machines. PIC to wash rinse and sanitize ice machines by end of day.

Observed mop sink to have peak temperature of 89°F. Observed 3CS to have a peak temperature of 90F Observed the Prep Sink to have a peak temperature of 99F Observed Women's RR Hand Sink to have a peak temperature of 75F Observe Bar 3S to have a peak temperature of 91F. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Corrective Actions: PIC voluntarily closed and shut down all operations until hot water can be restored.

Observed handles to standing reach-in cooler to be in disrepair. All physical facilities shall be maintained in good repair. Corrective Actions: PIC stated new door handles will be ordered and installed.

First Consecutive Repeat Violation Observed container of jalapenos stored without lid in reach-in cooler. Observed several containers of food in walk-in cooler stored without lids. Observed service bottles at bar stored without covers. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Corrective Actions: PIC placed covers on all uncovered food items.

First Consecutive Repeat Violation Observed low temperature dish machine in bar area with chlorine sanitizer concentration of 0 ppm. Chlorine sanitizer shall have concentration between 50 - 100 ppm. Corrective Actions: PIC will not use bar area dish machine until sanitizer dispenser is repaired. PIC placed "out of order" sign on dish machine.

Observed mop sink to have peak temperature of 89°F. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Corrective Actions: PIC had maintenance personnel present and was able to resupply hot water at proper temperature to mop sink.

First Consecutive Repeat Violation Observed riser lids to septic tanks not secured properly allowing easy access. Sewage shall be disposed through an approved facility that is: An individual sewage disposal system that is sized, constructed, maintained, and operated according to law. Corrective Actions: PIC immediately secured all lids that were not tightly secured.

Observed inspection report dated 5/29/2024 posted instead of most recent inspection report which occurred on 11/13/2024. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Corrective Actions: PIC will post today's inspection report.

Observed handles to standing reach-in cooler to be in disrepair. All physical facilities shall be maintained in good repair. Corrective Actions: PIC stated new door handles will be ordered and installed.

Observed several containers of food stored without covers in reach-in cooler. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Corrective Actions: PIC placed lids on uncovered foods.

Observed low temperature dish machine in bar area with chlorine sanitizer concentration of 0 ppm. Chlorine sanitizer shall have concentration between 50 - 100 ppm. Corrective Actions: PIC will not use bar area dish machine until sanitizer dispenser is repaired.

Observed old labels stuck to food containers after cleaning. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective Actions: PIC stated old labels will be removed at COB.

Observed several containers of TCS food in the walk-in cooler with dates exceeding 7 days. No consistent date marking procedure. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrective Actions: PIC voluntarily discarded all TCS foods with date labeling exceeding 7 days. PIC stated training will be conducted for all employees to ensure consistent date marking procedures.

Observed large pot of shredded cheese stored on floor. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Corrective Actions: PIC immediately placed pot of shredded cheese on shelf.

Observed flies throughout kitchen. he presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
4. Eliminating harborage conditions. Corrective Actions: PIC stated pest control company will be contacted.

Observed riser lids to septic tanks not secured properly allowing easy access. Sewage shall be disposed through an approved facility that is: An individual sewage disposal system that is sized, constructed, maintained, and operated according to law. Corrective Actions: PIC called appropriate personnel to secure septic tank riser lids to prevent easy access.

Observed scoop without handle stored in non-TCS food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Corrective Actions: PIC replaced scoop.

Observed facility to have only chlorine test strips when QAC sanitizer is used in 4-compartment sink. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Corrective Actions: PIC stated QAC test strips will be ordered.

Observed gaskets in walk-in cooler to be torn/in-disrepair. Observed gaskets in reach-in cooler to have accumulation of food debris. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Corrective Actions: PIC stated gaskets will be cleaned and replaced as needed.

Accumulated mold debris was observed inside the ice machine. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Flies were observed in the kitchen area. Treat the facility to eliminate all flies from the Restaurant. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed raw fish stored above RTE food in reach-in cooler. Observed tomato paste stored next to raw raw steak in reach-in cooler. Observed sliced ham stored next to raw steak in reach-in cooler. Observed raw shelled eggs and raw chorizo stored on the same level in walk-in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. Note: PIC immediately rearranged all foods mentioned above and achieved proper food storage order.