ANEJO COCINA MEXICANA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat diced peppers and onions. Also above unwashed tomatoes. Discuss with person in charge. Person in charge started having employee rearrange walk-in cooler during inspection. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed bar soda gun soiled with food debris. Discussed with person in charge. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed high temperature dish machine used in kitchen and bar without an independent way to measure sanitizing temperature. Discussed with person in charge.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station on cook line missing paper towels. Person in charge added paper towels during inspection. 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. Observed white and salmon fish in reduced oxygen bags thawing in reach in cooler not removed from their reduced oxygen environment. Fish was still semi frozen. Person in charge had employee remove fish from reduced oxygen environment. Provided handout to operator. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on shelves above food in prep area. Observed employee drinks on prep tables in prep area. Discussed with person in charge. All employee drinks removed from food area.

Basic - Employee preparing food in customer section of dining area. Observed bar employee prepping cut limes and juicing limes at bar in lobby. Discussed with person in charge.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food pans stored stacked on prep tables with visible moisture. Discuss air drying without wet nesting in a shelf that can drain residual water with person in charge.

Basic - Floor area(s) covered with standing water. Observed standing water on floor in walk-in cooler.

Basic - Floor soiled/has accumulation of debris. Observed through out kitchen floor and in walk-in cooler floor soiled with food debris

Basic - Food stored on floor. Observed bagged ice used for drink ice stored on floor in walk-in freezer. Discussed with person in charge.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line drawer gaskets heavily soiled with food debris.

High Priority - Container of medicine improperly stored. Bottle of pain reliever stored on shelf over reach in cooler on cook line, bottle moved. Corrected On-Site

High Priority - Cooked injected meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time and temperature combination as specified in cooking chart. sliced beef (122F - Cooking) on grill on cook line, employee cooked beef then moved it to cooler part of grill and stated beef was done cooking and that it was suppose to be fully cooked, max temperature was 122F, beef moved to hotter part of grill and continued to cooked and rechecked at 158F. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Tortillas in to go bag on steam well on cook line, tortillas removed form bag. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over boxes of cheese in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (47F - Cold Holding) very large container of salsa right next to walk in cooler door, manager stated door to cooler was constantly open for less then a couple of hours while employee filled smaller containers for salsa.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (107F - Hot Holding) in standing hot box at end of cook line, per manager rice was made at most 2 hours prior, rice placed in oven on cook line to reheat. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bottle of stainless steel cleaner stored with clean plates in back dry storage area. Bottle of pesticide stored with various sauce bottles under prep table next to cook line. All bottles removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both soda gun nozzles at bar have a build up of food debris. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan and tres leche in keg walk in cooler without any dates, per manager everything was made Monday.

Basic - Food stored on floor. Bottles of liquid margarine in dry storage area, bottles moved. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Food handler cutting whole tomatoes and onions straight from original packaging without washing them first.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed romaine heads and whole tomatoes stored on top shelf over multiple containers of cut onions and peppers in walk in cooler.

Basic - No Heimlich maneuver/choking sign posted.

No child labor law poster. For reporting purposes only.