El Santo Coyote Mexican Restaurant

Observed out of temperature tomatoes and vegetables in prep cooler near grill. Temperatures ranged from 56F to 67F. Out of temperature items must be disposed. Advised PIC to cease use of cooler and use another cooler prep until cooler is properly repaired. Cold held items must be held at a temperature of 41F or lower.

Observed heavy ice buildup on all food items in walk in freezer. Dispose any potentially contaminated food items and defrost freezer.

Observed exposed raw concrete floors in walk in cooler. Floors must be maintained non-absorbent and easily cleanable. Re-seal floors.

Observed heavy ice buildup on all food items in walk in freezer. Dispose any potentially contaminated food items and defrost freezer.

Observed exposed raw concrete floors in walk in cooler. Floors must be maintained non-absorbent and easily cleanable. Re-seal floors.

Observed an abundance of unnecessary clutter throughout main kitchen and storage areas (i.e., old, out of service equipment, attachments, and boxes). Facility must be free of unnecessary clutter.

Observed improper vertical separation of raw animal foods and ready to consume food. Observed shrimp stored above ready to consume tortillas in reach in cooler drawers; thereby, posing a potential contamination risk. All raw animal foods must have proper vertical and horizontal separation to prevent cross contamination. Raw animal foods must be stored according to minimum required cook temperature and must never be stored above ready to consume foods. Corrected on site: raw animal food moved to lower unit.

Observed heavy ice buildup on all food items in walk in freezer. Dispose any potentially contaminated food items and defrost freezer.

Observed small flying insects/fruit flies in waitress/drink dispensing area. Facility should be free of pests. Discussed pest control measures.

Observed exposed raw concrete floors in walk in cooler. Floors must be maintained non-absorbent and easily cleanable. Re-seal floors.

Observed an abundance of unnecessary clutter throughout main kitchen and storage areas (i.e., old, out of service equipment, attachments, and boxes). Facility must be free of unnecessary clutter.

Observed heavy food splatter and rust on microwave ceiling. Food contact surfaces must be cleaned and sanitized at a rate to prevent buildup. Note: consider replacing microwave due to rust.

Observed heavy ice buildup on all food items in walk in freezer. Dispose any potentially contaminated food items and defrost freezer.

Observed paint peeling from ceiling and obvious signs of water damage to ceiling throughout main kitchen - specifically in waitress drink/salsa prep area. Repair ceiling.

Observed exposed raw concrete floors in walk in cooler. Floors must be maintained non-absorbent and easily cleanable. Seal floors.

Observed missing fan blades and vent/fan cover in walk in cooler. Repair/replace fan.

Observed no form of date marking on meats held in reach in cooler drawers in grill prep area of main kitchen (i.e., chicken, beef, shrimp). All TCS foods must be properly date marked and used or disposed according to date.

Observed heavy ice buildup on all food items in walk in freezer. Dispose any potentially contaminated food items and defrost freezer.

Observed mold-like buildup on walls/ceiling of walk in cooler. Advised deep cleaning.

Observed paint peeling from ceiling and obvious signs of water damage to ceiling throughout main kitchen - specifically in waitress drink/salsa prep area. Repair ceiling.

Observed exposed raw concrete on floor in walk in cooler. Seal/cover floor to ensure flooring is non-absorbent and easily cleanable

Observed improper vertical storage of raw animal foods and ready to consume fruits and vegetables. Observed seafood, chicken, and beef stored above ready to consume items in walk in cooler; thereby, posing a potential contamination risk. All raw animal foods must have proper vertical and horizontal separation to prevent cross contamination. Corrected on site: raw animal foods moved to lower shelving units

Observed slimy, mold-like buildup on ice shield of ice machine. Dispose all contaminated ice. Also observed excessive food debris, juices, and residue along countertops and cutting boards in main kitchen/food prep areas. Food contact surfaces must be cleaned/sanitized every 4 hours or at a rate to prevent buildup (whichever comes first).

Observed no form of date marking on meats held in reach in cooler drawers in grill prep area of main kitchen (i.e., chicken, beef). All TCS foods must be properly date marked and used or disposed according to date.

No pH meter available when preparing ceviche. pH must meet minimum requirements and log must be kept/maintained for documentation of routine monitoring. If ceviche is no longer being served, then item must be removed from menu and updated version of menu should be provided to heath dept. should the change occur.

Observed boxes of food products (butter/margarine) stored in condensate drainage (soiled with food debris) at bottom of reach in cooler. Boxes were mushy due to water and butter was contaminated. Dispose contaminated butter/margarine.

Observed several wet wiping cloths shored on countertops throughout main kitchen. Wet wiping cloths must be stored in sanitizer solution when not actively in use. Replace sanitizer every 4-hours.

Observed paint peeling from ceiling and obvious signs of water damage to ceiling throughout main kitchen - specifically in waitress drink/salsa prep area. Repair ceiling.

Observed slimy, mold-like buildup on ice shield and inside lid of ice machine. Dispose all contaminated ice. Also observed food debris, juices, and residue along countertops and cutting boards in main kitchen/food prep areas. Food contact surfaces must be cleaned/sanitized every 4 hours or at a rate to prevent buildup (whichever comes first).

Observed no form of date marking on meats held in reach in cooler drawers in main kitchen (i.e., chicken, shrimp, beef). All TCS foods must be properly date marked and used or disposed according to date.

Observed opening/gap at bottom, right side of back door. Facility entrances/outer openings must be fully sealed to prevent pest entry and harboring. Seal door and ensure tight-fitting close.