FAJITAS MEXICAN RESTAURANT

High Priority - Nonfood-grade bags used in direct contact with food. Observed fajita bread stored in tshirt bag at steam table in kitchen. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed one half container of pork skins in liquid indicating keep refrigerated stored at room temperature on dry storage shelf in ice cream area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed one half container of pork skins in liquid indicating keep refrigerated stored at room temperature on dry storage shelf in ice cream area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage inside upright freezer. Operator removed during inspection. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed whole frozen tilapia stored on drain board at triple sink in plastic bucket. Operator placed under cool running water during inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Frozen shrimp stored in t-shirt bag in upright freezer. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked rice stored in T-shirt bag on steam table.

Basic - Ice scoop handle in contact with ice-bar area.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed one handwashing sink located in kitchen, inoperable. An additional handwash sink is located in kitchen and readily accessible.

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

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

High Priority - Container of medicine improperly stored. Observed pain reliever stored on shelf beside microwave. Operator removed to office during inspection. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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

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

Basic - Accumulation of debris in three-compartment sink, ice cream bar.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored above and beside microwave. Operator removed during inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife to warewash area. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. On shelves in kitchen. Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Radio on prep table. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in kitchen.

Basic - Old labels stuck to food containers after cleaning. Salsa bucket in reach in cooler. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In prep area.

High Priority - Left side make bar at expo-diced tomatoes 40°, shrimp 35°, beef strips 67°F.( prepared less than 1 hour per owner). Right side- avocado 44°, shredded cheese 47°, lettuce 43°F. In tea service area- red sauce 40°, grilled house made salsa 39°(labeled 2-14-2022 made yesterday per owner.) large black glass reach in near prep area- rice 61°F date marked 2/22/2022 ( per owner was cooked with in 2 hours ).

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. O ppm. Owner corrected solution in 3 compartment sink at bar. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. grilled house made salsa 39°(labeled 2-14-2022 made yesterday per owner.) owner corrected label. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in bar hand wash sink.owner removed items from sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both hand sinks I cook / prep kitchen. Owner filled paper towel holders. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In reach in cooler near prep area multiple items.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Beef and corn in glass reach in cooler near prep area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple buckets and pans of food not date marked.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen near prep area. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on kitchen ceiling tiles near expo line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of dish machine near prep table and clean dishes in cook kitchen. Employee removed drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Radio and cell phone stored on an in use prep table in kitchen near stove.

Basic - Food being prepared outside. Owner Cooking a large pot of chorizo out side. Admin Complaint

Basic - Food stored on floor. Bottle garlic powder stored on floor in between flat top and stove. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Ice scoop handle in contact with ice. In bar ice bin and tea service area ice bin. Employee removed ice scoops and sent to ware washing area. Corrected On-Site

Basic - Kitchen food shelves with rust that has pitted the surface.

Basic - Old labels stuck to food containers after cleaning. On multiple items in all reach in coolers and walk in cooler.

Basic - Open dumpster lid. Employee closed lid. Corrected On-Site Repeat Violation

Basic - Outer openings not protected with self-closing doors. Dry storage exit door left open to outside. Employee closed door. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. grilled house made salsa 39°(labeled 2-14-2022 made yesterday per owner.) owner corrected label. Corrected On-Site