CARMELITA'S MEXICAN RESTAIRANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa in small bowls on sheet pan at salsa station in service area temperature is 56 degrees. Employee moved below Discussed time as a public health control. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food.

Basic - Duct tape used to repair nonfood-contact surface. Brown buck tape used for top lid of three compartment flour sugar salt containers

Basic - Reach-in cooler shelves with rust that has pitted the surface. Bar area inside left reach into cooler with beer mugs.

Basic - Stored food not covered. Ice cream ball in reach in freezer not covered made two days ago. Employee covered Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour in dry storage with brown lid.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket at cook line Was 200ppm chlorine added water now at 50 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled Knives holding rack near cook line.

Basic - Clean Small bowls used for salsa storage on rack soiled

Basic - Bowl or other container with no handle used to dispense food. Bowl in cheese

Basic - Cove molding at floor/wall juncture broken/missing. Near walk in cooler

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at service stations.

Basic - Floor tiles missing and/or in disrepair. Front of walk in cooler

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled deli creamy in cooler over top

Basic - Old labels stuck to food containers after cleaning.

Basic - Time/temperature control for safety food thawed in an improper manner. Pork on sheet pan back of house thawing. Employee put in walk in cooler Corrected On-Site

Basic - Water draining onto floor surface. Hole on bottom right side of three compartment sink water leaking onto the floor. Establishment put bucket to catch water

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

Portable fire extinguisher gauge in red zone. For reporting purposes only. Near Back door

High Priority - - From initial inspection : High Priority - Food placed in soiled container/equipment. Hot holding unit storing chips soiled with grease build up. - From follow-up inspection 2024-11-15: Time Extended - From follow-up inspection 2025-01-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach in deli coolers on cook line. - From follow-up inspection 2024-11-15: Time Extended - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves and stove top ovens on cook line soiled with food debris. - From follow-up inspection 2024-11-15: Time Extended - From follow-up inspection 2025-01-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on reach in coolers. - From follow-up inspection 2024-03-07: Time Extended - From follow-up inspection 2024-03-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled inside walk in cooler. Gaskets on reach in cooler soiled with food debris. - From follow-up inspection 2024-03-07: Time Extended - From follow-up inspection 2024-03-21: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Two 6 LB cans of petite tomatoes dented and not segregated.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher rinsed sprayed dirty dishes with gloves, but failed to remove gloves and wash hands before touching clean dishes.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walkin cooler: pulled chicken (44F - Cold Holding); black beans (45F - Cold Holding); beef (45F - Cold Holding); diced tomatoes (51F - Cold Holding) manager moved items to walk in freezer. Beef 41 F, black beans 41F, pulled chicken 41F @ 1:10pm. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam well: refried beans (95F - Hot Holding); enchilada sauce (95F - Hot Holding); chimmy changa sauce (131F - Hot Holding); rice (120F - Hot Holding) Heated at 9:30 am temperatures taken at 11:45 am.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well: refried beans (95F - Hot Holding); enchilada sauce (95F - Hot Holding); chimmy changa sauce (131F - Hot Holding); rice (120F - Hot Holding) Employee reheated all items above 165 F and items are now hot holding above 135 F. Brought up refried beans to 175 at 11:44 am Brought up chimmy changa sauce to 177 F @ 11:25 am , enchilada sauce 173 F @ 11:25 am. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, bottle opener on wall, knife box soiled with food debris. Repeat Violation

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

Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handles throughout the kitchen soiled with food debris and residue.

Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Carpeted mats used in walk in cooler. Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Damaged/spoiled/recalled food not properly segregated. Two 6 LB cans of petite tomatoes dented and not segregated.

Basic - Drain cover(s) missing. Drain cover cracked in bar area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table. Manager moved drinks. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee pastry on top of prep table. Employee removed. 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 keys above reach in cooler on the kitchen line. Employee removed. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping poblanos has no hair restraint. Repeat Violation

Basic - Equipment in poor repair. Gaskets torn in reach in coolers throughout the kitchen line.

Basic - Food stored on floor. Bucket of salsa on the floor. Employee stored properly. Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood system and walls around hood system have build up of grease.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in mini refrigerator behind cook line.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop being stored on top of ice machine out side.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle. Employee stored correctly. 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. Scoop handle touching flour inside flour bin.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on kitchen line has accumulated food debris.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in men's bathroom.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in bottled beer refrigerator next to kitchen door way. Manager removed. Corrected On-Site

Basic - Stored food not covered. Multiple food items in walk in cooler not covered.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server washed hands for less than 10 seconds.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near ware washing area not landing on food or food contact surfaces. 1 live fly in server station area not landing on food or food contact surfaces. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2023. Emailed how to renew license on line document.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers and can opener on prep table have built up food debris. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in bar area. Manager replaced. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in bar area. Manager replaced. Corrected On-Site

Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Carpeted mats in walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Multiple kitchen employees engaged in food preparation with no hair restraints

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in coolers on cook line have built up food debris.

Basic - Open dumpster lid.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands -employee at cooks line touched pants then began prepping food without washing hands Discussed proper hand washing procedures with operator

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flies in bar area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salsa (63F - Cold Holding) Discussed not storing on top of other items at make table Items held out for less than 4 hours Operator moved to reach in cooler during time of inspection. Repeat Violation

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -cooked peppers (111F - Hot Holding) Discussed reheating to 165 degrees Fahrenheit with operator

High Priority - Toxic substance/chemical improperly stored. -sanitizer stored next to coffee at coffee machine area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grill top has accumulation of food residue -knives holder at make table has accumulation of food debris -stained cutting board at prep station -can opener blade has accumulation of food residue Repeat Violation

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

Basic - Carbon dioxide/helium tanks not adequately secured. -in bar area

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen

Basic - Employee eating in a food preparation or other restricted area. -employee eating in kitchen area -water bottle on prep table at coffee station

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone on prep table in kitchen Operator moved cellphone during time of inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans in kitchen Repeat Violation

Basic - Floor tiles missing and/or in disrepair. -At walk-in cooler door

Basic - Food storage container/container lid cracked or broken. -cooked rice lid at steam table is cracked

Basic - Food stored on floor. -container with beef on floor in walk-in cooler

Basic - In-use tongs stored on equipment door handle between uses. -at stove in kitchen Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven above reach in freezer at cooks line has accumulation of food residue -microwave above steam table has accumulation of food residue

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small refrigerator in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters in kitchen -sides of grill have accumulation of grease -reach in freezer and gasket next to stove at cooks line has accumulation of food debris -wires above make tables at cooks line have accumulation of dust Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -at dish machine

Basic - Single-service articles improperly stored. -coffee filters at coffee machine area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall at steam table has accumulation of food residue -floor at cooks line has accumulation of grease Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. -at ice machine

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at prep station in kitchen

Basic - Working containers of food removed from original container not identified by common name. -seasoning containers in kitchen not labeled -squeeze bottles at cooks line Repeat Violation

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -at exit door in kitchen Repeat Violation Warning - From follow-up inspection 2022-02-15: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee at cooks line prepped food is wearing an Apple watch Warning - From follow-up inspection 2022-02-15: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -reach in freezer handle next to stove is broken Warning - From follow-up inspection 2022-02-15: Time Extended