SID'S AMERICAN KITCHEN / LOS AMIGOS

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 1lbs bag of raw tuna thawed still in packaging.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Alfredo sauce 48F, marinara sauce 48F, Cooked pasta 49F, rice 46F, and cooked carrots on Sid's American kitchen prepped 1 hour prior to inspection. Cooked pasta 48F on Los amigos prepped 1 hour prior. Operator put items on ice for immediate temperature recovery. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at bar of Sid's American kitchen, operator labeled milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cooks line on Sid's American kitchen and Los amigos. 1 stained cutting board on clean rack in dish area.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink on cooks line on Sid's American kitchen blocked by trash can. Operator moved trash can Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Los migos cook line hand sink. Operator had employee refill dispenser. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 1 1lbs bag of raw tuna thawed still in packaging.

Basic - Food storage container/container lid cracked or broken. 5 large plastic containers cracked. Operator discarded items. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on door of walk in freezer. Interior of reach in freezer on Sid's American kitchen cooks line.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knifes stored between make tables and counter, operator removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handles on cooks line. Operator removed tongs. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cooks line on Sid's American kitchen

Basic - Water draining onto floor surface. Dish machine draining onto floor at Los amigos bar

Basic - Water leaking from pipe and/or faucet/handle. Hand sink on cooks line of Los amigos

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in a dirty water food particles stored on the cook line. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy whipping cream not date marked stored inside reach in cooler (Sid's kitchen) Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed red cutting board has black discoloration on the surface located Amigos cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air conditioner vents directly above dish machine and dry storage room terrible dust accumulation.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth stored underneath cutting board in the prep kitchen, Chef removed at time of inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed liquid spilled on the bottom of reach in cooler (inside bar)

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Checked sanitizer 0ppm quaternary ammonia on the cook line. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Warning - From follow-up inspection 2024-12-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Villa Italiano Ice chute Los Amigos Ice chute Area around gaskets reach in cooler drawers Villa Italiano Corrective Action Taken Warning - From follow-up inspection 2024-12-26: Ice chute Villa Italian Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Los Amigos bar, outdoor handsinks Warning - From follow-up inspection 2024-12-26: Los amigos outdoor and indoor bar Indoor bar corrected on site Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. - los amigos Cookline - Villa Italiano waitstation - Villa Italiano bar - Los Amigos bar, 2 of the 3 hand sinks Corrective Action Taken Warning - From follow-up inspection 2024-12-26: Los Amigos indoor bar Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in handwash sink by coffee station. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile in dry storage

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

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener holder

Basic - Standing water in bottom of reach-in-cooler. Under make table

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Amigos Cookline green sauce (127F - Hot Holding)/2 hours ; operator reheated to 165F. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Wait station heavy cream opened 48 hours ago not date marked. Front line mascarpone cheese , opened 24 hours ago not date marked.Corrected On-Site** Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board at (Italian) bar ,soiled with food debris. -soda gun holster at (Amigos bar) . Soiled with grime. COS Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic container used to dispense food in walk in cooler. Corrected On-Site

Basic - Covered waste receptacle not provided in (Italian side restaurant) women's bathroom.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - No handwashing sign provided at (Italian side)restaurant women's bathroom hand sink used by food employees.

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour not label for storage area bins, Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed butter milk stored inside walk in cooler Chef date marked at time of inspection. Chocolate milk reach in cooler server area COS

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting boards has stains left on the surface (Amigos) Observed blade on the can opener has metal shaving left on the blade.(Amigos) Observed two white cutting board on the cook line has black stains on the surface Recommend to resurface or replace.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracks on the plastic containers used for tortilla chips.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed two items on Time as Public Health control per Executive Chef, no written plan, given plan. Tomatillo Vera Cruz Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent has dust accumulation on the surface for ice machine. Observed vent and wall has dust accumulation on the vent above steam table on cook line.

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 bowl used for rice in the bulk container recommend to use scoop. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 Small flying insects in dish area 2 small flying insects in bar area Next unannounced inspection per supervisor Linda F

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

Basic - Buildup of food debris/soil residue on equipment door handles. Cook line reach in under grill

Basic - Cutting board has cut marks and is no longer cleanable. On cook line

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. In between pizza station and reach in Operator removed knifes 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. Hotel pan used in dry rice to scoop no handle Measuring cups used in dry beans handle touching product Operator removed Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. In clean dishwasher area Repeat Violation

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Reach in cooler under flat top. Observed raw beef, chicken, shrimp in drawer above cooked and raw vegetables. Chef corrected Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following at the hot holding cabinet cooked ribs (112F - Hot Holding); cooked beef (118F - Hot Holding). Both items less than four hours. Chef re-heat

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk opened 6 days ago with no date mark

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several cooks at cook line with watches on. Chef coached and employees removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook at cook line with no hair restraint Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal and plastic containers

Basic - Food not stored at least 6 inches off of the floor. Observed box of cooking oil on floor under hand wash sink at cook line Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher arrived and didn't wash hands. Chef coached Corrective Action Taken

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Basic - Equipment and utensils not properly air-dried - wet nesting.