EL Jimador

Observed the bar handwash sink with food storage containers and food debris bowl of the sink. All sinks must be used only for their intended and labelled purpose (i.e. handwashing sinks used for handwashing only).

Observed one bucket of dry spices, one container of cut peppers in the prep top cooler, and two containers of cheese dip in the walk-in all stored uncovered. All containers of food MUST be stored properly covered to prevent contamination.

Observed three stacked large containers of cheese dip in the walk-in cooler prepped yesterday with temperatures ranging between 45-50 degrees in the center. Cooling food items should be monitored throughout the cooling process. Proper cooling methods include placing hot food in loosely covered shallow pans, using ice baths/ice paddles, and using ice as an ingredient. COS cheese dips discarded

Observed that splash guards are needed and were not installed on the handwash and vegetable sinks in the main kitchen to prevent contamination of food during preparation on the prep tables beside the sinks. Observed food items stored on the floor of the dry storage areas, second dining area, bar, and at the server station. All items must be stored at least 6" off of the floor to prevent contamination.

Observed ready-to-use knives stored in a knife block, and plates and bowls stored on clean shelves with dried food and physical debris. Observed plastic cups ready to use in the bar stacked wet. In-use utensils must be properly washed, rinsed, sanitized, and air dried after each use and must be stored in a way that protects them from contamination.

Observed large single-use plastic dry spice containers with dates passed expiration reused for new spices. Observed single-use plastic cups in dry good containers for reuse serving the product. All single-use containers must be discarded after the product is consumed.

Observed walk-in cooler with unsealed wood on the walls and ceiling and with missing tiles on the floor. Observed walls that are no longer easily cleanable in main kitchen by handwash sink and the dishmachine. Observed unsealed wood in bar. Observed unsealed wood in dry storage. Observed caulking and foam spray insulation in kitchen and dry storage that are not easily cleanable and are dirty as a result. Observed holes in the door from bar to kitchen. Observed that the facility has no mop sink. All of the above items contribute to possible contamination of food items and food contact surfaces in the facility. All areas in food, linen, and single use item storage and preparation areas must be maintained to be easily cleanable.

Observed leaks in the bar hand sink faucet and in one keg line at the bar. All equipment must be maintained to ensure proper functioning.

Observed the kitchen handwash sink blocked by trashcans and with a lime in the bowl of the sink. Observed an employee wash hands in the nearby vegetable wash sink. Observed the handwash sink in the front service area used to dump drinks and sanitizer bottles. All hand wash sinks must be easily accessible and fully stocked with soap, paper towels, a nearby trash can, and hot water. All sinks must be labeled with their intended use and used only for that purpose (i.e. handwashing sinks used for handwashing only, vegetable sinks used for veggie prep only).

Observed the kitchen handwash sink blocked by trashcans and with a lime in the bowl of the sink. Observed an employee wash hands in the nearby vegetable wash sink. Observed the handwash sink in the front service area used to dump drinks and sanitizer bottles. All hand wash sinks must be easily accessible and fully stocked with soap, paper towels, a nearby trash can, and hot water. All sinks must be labeled with their intended use and used only for that purpose (i.e. handwashing sinks used for handwashing only, vegetable sinks used for veggie prep only).

Observed containers of food in the prep-top cooler and walk-in, and a container of sugar on a shelf with no lid. All containers of food MUST be stored properly covered to prevent contamination. COS: lids added to all containers.

Observed QUAT spray bottle with no testable level of sanitizer. Observed chlorine sanitizer dish machine at 10 ppm chlorine. QUAT sanitizer levels must be between 200-400 ppm and chlorine levels must be between 50-100 ppm. QUAT bottle remade to 200 ppm. Dishes to be sanitized in the 3-compartment sink until dishmachine is dispensing properly.

Observed that splash guards are needed on the handwash and vegetable sinks in the main kitchen to prevent contamination of food during preparation. Observed a container of tortilla chips ready to be fried and a container of just cooked rice stored where they could be contaminated by splash from the sinks. Observed food items stored on the floor of the dry storage spaces, in the main kitchen, and at the server station. All items must be stored at least 6" off of the floor.

Observed several wiping cloths left on counter. In use wiping cloths MUST be stored in a bucket of sanitizer at the proper sanitizer concentration. These buckets and cloths must be changed every 4hrs or whenever dirty. COS: wiping cloths removed.

Observed walk-in cooler with unsealed wood on the walls and ceiling and with missing tiles on the floor. Observed floors/walls/ceiling that are no longer easily cleanable throughout facility. Observed unsealed wood in bar. Observed unsealed wood in dry storage. Dry storage also needs general cleaning and gaps in floors sealed. Observed caulking and foam spray insulation in kitchen and dry storage that are not easily cleanable and are dirty as a result. Observed holes in the door from bar to kitchen. Observed that a self-closer is needed on the exterior screen door at the kitchen. Observed that the facility has no mop sink. Observed that splash guards are needed at hand wash sinks and at the vegetable prep sink. Observed shelves used for dish storage require cleaning and resealing.

All of the above items contribute to possible contamination of food storage and food prep areas in the facility and must be corrected to prevent contamination and to make these areas easily cleanable.

Observed ready-to-use knives, dishes, and an immersion blender with debris or stored on a surface with debris. Observed in-use tongs hanging on the oven door. In-use utensils must be properly washed, rinsed, sanitized, and air dried after each use and must be stored in a way that protects them from contamination.

Observed employees wipe gloved hands on clothing and a dry wiping cloth. Observed employee touch their face with gloved hands. Employees may not touch clothing, face, arms, etc. with gloved hands. Gloves may not be wiped using a cloth. Gloves must be changed whenever contamination occurs or when changing tasks. Hands must be washed everytime gloves are changed.

Observed dirty cardboard on shelf of walk-in used to hold food items. Cardboard is not easily cleanable and may not be used as long term shelving for food items.

Observed equipment handles, grill, light switches, and various seams on the chip warmer and ice machine with debris. Observed debris on facility walls and on caulking around kitchen handwash and vegetable sink. All areas listed above must be cleaned with sanitizer as often as necessary to prevent debris accumulation.

Observed food temperatures in lower half of the prep top cooler between 48-53 degrees. Observed raw chicken being held on oven door temping at 50 degrees. Observed containers of refried beans and chicken stacked to cool over night that never reached proper temperatures within a reasonable timeframe. All TCS food items MUST be held at 41 degrees or colder at all times. Food items that are out of temperature must be discarded. COS staff educated and items discarded or cooled as appropriate.

Observed kitchen staff food handling without any sanitizer made. Prior to beginning food prep or handling, a sanitizer must be made to proper concentration. Food contact surfaces must be sanitized as often as necessary to prevent contamination. COS staff educated and sanitizer was made.

Observed chlorine sanitizing dish machine with sanitizer concentration less than 50 ppm. Chlorine sanitizer must be within 500-100 ppm.

Observed QUAT sanitizer spray bottle for use on dining room tables with a concentration greater than 400 ppm. QUAT sanitizer should have a concentration between 200-400ppm.

Observed sporadic date marking of food items. All TCS food items kept longer than 24 hours MUST be properly labelled and date marked with an expiration date no greater than 7 days from when it was first made. All commercially manufactured food items removed from original packaging MUST be properly labelled and date marked. COS staff educated and labels added.

Observed several wiping cloths left on counter. In use wiping cloths MUST be stored in a bucket of sanitizer at the proper sanitizer concentration. These buckets and cloths must be changed every 4hrs or whenever dirty. COS: wiping cloths removed.

Observed that an old inspection was displayed instead of the most current one. Most recent inspection must be hung. COS new inspection displayed. Observed no food service permit or CFSM certificate hanging in the facility. These documents must be displayed for public view.

Observed in-use knives and a knife sharpener stored between a pipe and the wall. Observed in-use tongs hanging on the oven door. Observed the chip scooper hanging on a nail mounted to the wall nearby the chip warmer. In-use utensils must be stored in a way that protects them from contamination.

Observed dirty and torn aluminum foil wrapped on shelf where clean dishes are stored. All surfaces in the kitchen must be easily cleanable and kept clean. The shelf underneath is rusting and needs to be either cleaned of rust and resealed with a food grade substance or replaced. Observed dirty cardboard on shelf of walk-in used to hold food items. Cardboard is not easily cleanable and may not be used as long term shelving for food items. Observed handles on some equipment with debris. Equipment handles should be kept clean to prevent contamination of gloves.

Observed broken or ill-fitting window panes in window above 3-compartment sink. Observed walk-in cooler with excessive condensation, unsealed wood, and floors/walls/ceiling that are no longer easily cleanable. Observed unsealed wood in bar. Observed unsealed wood in dry storage. Dry storage also needs general cleaning and gaps in floors sealed. Observed caulking and foam spray insulation in kitchen and dry storage that are not easily cleanable and are dirty as a result. Observed holes in door from bar to kitchen. Observed ceiling tile in kitchen beginning to sag. Observed lights in bar and kitchen without shielding or shatterproof bulbs. All of the above items contribute to possible contamination of food storage and food prep areas in the facility and must be corrected to prevent contamination and to make these areas easily cleanable.