SOL DE MEXICO

High Priority - Toxic substance/chemical improperly stored. Degreaser on shelf next to cornmeal. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tan cutting board on prep table in the kitchen. Can opener soiled. Soda nozzle at the bar. Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with windex at the bar. Operator labeled. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Female restroom door.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in back kitchen area.

Basic - Dead roaches on premises. One dead in corner of dish washing area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Milk in reach in cooler. Operator separated. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler gaskets in back storage room across from dish area.

Basic - In-use tongs stored on equipment door handle between uses. On oven door handle. Operator removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets and exterior in dry storage Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer in dry storage. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm operator added chlorine. Rechecked 50 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over stuffed peppers in reach in freezer. Operator removed Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator moved to freezer for quick cool Shredded Chicken (48F - Cold Holding) Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tan Cutting board on prep table soiled Fryer baskets doiled Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Use to store onions

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes and cooked chicken in reach in cooler

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on shelf next to ice machine. Operator inverted Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones over prep table. Operator removed. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Repeat Violation

Basic - Hole in or other damage to wall. Holes in the wall by 3 compartment sink.

Basic - In-use tongs stored on equipment door handle between uses. Tong on oven handle. Operator removed. Corrected On-Site Repeat Violation

Basic - Light not functioning. One light at cook line not functioning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets soiled Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer in dry storage soiled

Basic - Working containers of food removed from original container not identified by common name. Salt in prep area. Operator labeled. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - rice 46°-49° held overnight in reach in cooler. Operation discarded. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over cooked potatoes. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Repeat Violation

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

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. - in ice water thermometer temp 20° recalibrated both thermometers Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. - hand sink blocked with brooms and wet floor cone Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. - Front bar sink used as a dump sink Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - women's restroom Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink stored next to clean plates at expo.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook preparing food in kitchen. Corrected On-Site

Basic - Equipment in poor repair. - freezer gasket in front dry storage . Repeat Violation

Basic - Floors not constructed to be easily cleanable.

Basic - Food stored on floor. - cooking oil in back dry storage. - bulk rice front dry storage - dry peppersfront dry storage Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - both microwaves in kitchen

Basic - Light not functioning. - light fixture in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. - bulk garlic in front dry storage Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Toxic substance/chemical improperly stored. - spray bottle of degreaser stored above clean utensils in dish area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -tan cutting board on cooks line - can opener Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. - blender urn stored in hand sink at front bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - front bar 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. -1 new hire

Intermediate - No soap provided at handwash sink. - hand sink next to chip warmer. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of yellow liquid Corrected On-Site

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - women's restroom

Basic - Carbon dioxide/helium tanks not adequately secured. - tank located at front bar.

Basic - Equipment in poor repair. - gasket on freezer in dry storage area Repeat Violation

Basic - Floors not constructed to be easily cleanable. Repeat Violation

Basic - Light not functioning. - cooks line

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. - bulk garlic Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over raw beef in cold holding unit on cooks line. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of fryers -Can opener - white cutting board on cooks line.

Intermediate - Handwash sink used for purposes other than handwashing. - utensils stored in hand sink at front bar

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

Basic - Carbon dioxide/helium tanks not adequately secured. - tank located at front bar. Corrected On-Site

Basic - Equipment in poor repair. - gasket on Frigidaire freezer in dry storage area.

Basic - Floors not constructed to be easily cleanable. - floors in cooks, dish and storage areas.

Basic - Food stored on floor. - bags of rice and pinto beans in dry storage area. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - both microwaves on cooks line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood fliters

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. - Dry storage area. - chip area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. - bulk sugar in small storage area. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling in dish area. - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Mix stored next to hand sink in dish area. - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -Gaskets on Saba cold holding unit in cooks area. - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. - Wall in dish area. - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Soiled floors throughout the entire kitchen area, dish area, chip area. - From follow-up inspection 2023-09-18: Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. - Dry storage and dish areas. - From follow-up inspection 2023-09-18: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over ready to eat foods in reach-in cooler. Raw beef stored over cheese in reach-in cooler Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 47° operator discarded. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner hanging above clean kitchen utensils across from 3 compartment sink. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located behind dishwasher.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked with chip barrel. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at server station used as dump sink

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of yellow liquid stored next to clean utensils across from 3 compartment sink.

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

Basic - Carbon dioxide/helium tanks not adequately secured. Tank located behind front bar area.

Basic - Cutting board has cut marks and is no longer cleanable. Red and green cutting boards stored on drying rack across from 3 compartment sink.

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. All cold holding units

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Fan in dry storage area.

Basic - Worn, torn and/or soiled floors/carpeting. All floors under all equipment in kitchen area.

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. To go bag holding tortillas. Repeat Violation Warning - From follow-up inspection 2022-11-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. In rear prep area. Warning - From follow-up inspection 2022-11-04: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula in standing water in kitchen. Warning - From follow-up inspection 2022-11-04: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. -Pico in reach in double door cooler in kitchen. Warning - From follow-up inspection 2022-11-04: Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook take raw chorizo then cooked sausage and touched spatula without washing hands.

High Priority - Nonfood-grade bags used in direct contact with food. Non food grade bags placed directly on refried beans and cheese. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Whole shell eggs over prepared food and milk in reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.ice scoop by bar station soiled.

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

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.soap dispenser in kitchen not functioning.

Basic - Equipment in poor repair./kitchen reach in cooler left side gasket torn.

Basic - No handwashing sign provided at a hand sink used by food employees. All three bathrooms missing hand washing signs.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees open drink in cook line reach in cooler/ Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo over milk, in double door cooler by chip station. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server cleared soiled plate and then went to pass through window and grabbed plate of food.

Intermediate - No soap provided at handwash sink. -Handsink in rear prep area. -Handsink by chip station.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go cups at wait station not inverted. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at wait station. Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket across from grill.

Basic - Food stored on floor. Bag of potatoes by chip station.

Basic - In-use tongs stored on equipment door handle between uses. On oven door handle. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Microwave door handle.

Basic - Soiled dry wiping cloth in use.