OLD MEXICO, LLC

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Left a copy. Corrected On-Site

Intermediate - No soap provided at handwash sink. Cook line.

Basic - Floor tiles missing and/or in disrepair,in front of the three compartment sink.

Basic - Food stored on floor. Waitress station posted mix.

Basic - In-use tongs stored on equipment door handle between uses. Cook line.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line and dish area.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken at room temperature.

High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp stored above peppers and tomatoes in stand up cooler to the left of kitchen entrance next to ice machine. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of prep cooler and in dish area employee cup stored on clean prep table.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.multiple utensils in use in product stored in product not above rim.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over case of tomatoes, raw beef stored over case of bell peppers

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low glass door dish area cooler: white American cheese 51F, cream cheese 46F, per manager items in cooler overnight, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low glass door dish area cooler: white American cheese 51F, cream cheese 46F, per manager items in cooler overnight, see stop sale.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Stem thermo showing 20F in ice water.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue on ice scoop. Employee cleaned at time of inspection. Cheese left in cheese shredder, last used on previous day per manager. Shredded cleaned at time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking dish area hand wash sink. Anther moved trash can at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. At dish area hand wash sink. Manager restocked at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles soiled on upright cooler by ice machine.

Basic - Cove molding at floor/wall juncture broken/missing through out kitchen. Floor tiles missing under grease trap.

Basic - Floor soiled/has accumulation of debris in wall/floor junctions throughout kitchen. Dust build up on doorway by cook line.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gap around exterior door to kitchen.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright reach in cooler by ice machine and upright cooler by steam table.