LAS VINAS BBQ

Basic - Floor not cleaned when the least amount of food is exposed. Observed walk in freezer floor soiled.

Basic - Ice buildup in reach-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees, located at preparation kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed most of the reach in cooler gaskets soiled. Repeat Violation

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm).During the inspection employee primed dishwasher machine Dishwasher (Chlorine 50ppm). Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked pasta salad for more than 24 hours with no date marked at reach in cooler. During the inspection employee labeled. Corrected On-Site

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 that the standing reach-in cooler located on the cooking line is not functioning properly.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most of the reach in cooler gaskets soiled.

Basic - Reach-in cooler interior has accumulation of soil residues. Observed most of the reach in cooler interiors soiled.

Basic - Stored food not covered. During the inspection, cooked foods were observed uncovered inside the walk in cooler and the reach in cooler located along the cooking line. Employees covered the food during the inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork stored inside the walk in cooler. Employee removed items and placed them correctly.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Employee cleaned it. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed aluminum pitcher inside the hand sink, located at cooking line. Employee removed item. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. By the cooking line.

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.

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

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected On-Site

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

Basic - Soiled dry wiping cloth in use.

Basic - Stored food not covered. Most cooked foods inside walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

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.

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

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

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.