CACTUS MEX

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw swai (47F - Cold Holding) in stand up reach-in cooler in kitchen. The operator moved the raw swai in stand up reach-in freezer. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken and beef not date marked in stand up reach-in cooler in kitchen.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed stand up reach-in cooler ambient temperature 47F.

Basic - Food stored on floor. Observed a bag of onions on floor in back kitchen area.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Standing water in bottom of reach-in-cooler across from cook line.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed the shelves in the double door cooler next to the ice machine with rust. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall on the cook line next to the stovetop soiled with grease. Repeat Violation

Exit door locked. For reporting purposes only. Observed the rear exit door locked, operator unlocked the door. Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 30 dozen eggs left out at room temperature overnight per the operator ambient air temperature in the kitchen is 74F. Operator discarded the eggs. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 30 dozen eggs left out at room temperature overnight per the operator ambient air temperature in the kitchen is 74F. Operator discarded the eggs. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on interior shelves of reach in cooler next to the ice machine. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall on cook-line next to the stoved soiled with build up of food debris and grease. Repeat Violation

Exit door locked. For reporting purposes only. Observed emergency fire exit doors locked. Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed no record of date filter was changed clearly marked on the filter for the ice machine.

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape on 3 door stainless freezer used to hold the gaskets on. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust on shelves in stand up reach in cooler next to the ice machine. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with build up of grease next to the stove on the cook line. Repeat Violation

Exit door locked. For reporting purposes only. Observed exit door in the dining room locked. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape on gasket on 3 compartment stand up stainless steel refrigerator.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of food debris dust like material on fan guards on double door stainless steel refrigerator in the kitchen.

Basic - Open dumpster lid. Observed dumpster lid open.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusting shelves in the reaching double door stainless cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to stove on cook line with build up of grease and food debris. Repeat Violation

Exit door locked. For reporting purposes only. Observed fire exits in dining room area doors locked. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed current license is expired.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator form Clean up HR 5030-104 Corrective Action Taken

Intermediate - Lack of toilet tissue at each toilet. Observed no toilet paper in ladies rest room. Operating replaced toilet paper. Corrected On-Site

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. Emailed operator form Employee reporting HR 5030-103. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed undercooked eggs served on the menu, missing consumer advisory sign. Emailed operator form HR 5030-081. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster emailed operator form Choking handout HR 5030-105. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed grease buildup to the left of the stove between the wall and the stove.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on the floor next to the reach in cooler and the entrance door to the kitchen entrance. Operator moved mop. Corrected On-Site

Exit door locked. For reporting purposes only. Observed locked fire doors in main dining room.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for chlorine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no towels at hand wash sink next to 3 compartment sink. Operator placed towels at sink.Corrected On-Site Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed build up of black mold like substance in ice machine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed build up of grease on ceiling vents.

Basic - Current Hotel and Restaurant license not displayed.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in reach in coolers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of grease on hood vent.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed meat thawing in sink, no running water. Operator turned cold water on. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of grease on wall on the cook line.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed food in reach stored in grocery store like plastic handle bags.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine at time of inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine on back plastic chute.

Basic - Food stored on floor. Observed 2 cases of potatoes on floor in dry storage area. Operator moved potatoes to shelf. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in pinto bean container in contact with beans. operator moved scoop to wash. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over stew in reachin freezer.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Egg moved to cooler Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice milk 48°F on buffet line. Rice milk voluntarily discarded Corrected On-Site

High Priority - Toxic substance/chemical improperly stored by food Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sink full of paper towels Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by back door

Basic - Cardboard used to line nonfood-contact shelves.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausage cooling over six hours per operator still 60°F in reachin cooler. See stop sale

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef, chicken, and shrimp (packaged) all on ice in same igloo style cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 80°F by cookline, sausage placed on grill for reheating Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. By single service items

Intermediate - Handwash sink not accessible for employee use at all times. Handsink in back prep area blocked by door and igloo style cooler

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Food stored on floor in prep area

Basic - In-use ladle stored on equipment door handle between uses. Corrected On-Site