EL Jimador

Observed significant mold-like accumulations on the margarita machine dispensing nozzle, soda machine nozzles, main ice machine baffle wall, and back wall of the ice bin at the bar. Observed food and physical debris on stacks of skillet plates and bowls in the main kitchen. Observed salsa bowls ready for use with food debris on them in the server station beneath the chip warmer.

Observed staff members washing a blender pitcher in the bar hand sink upon arrival. Observed two sponges in the bar hand sink.

Observed the facility not yet implementing a method of allergen notification for consumer.

Observed the back screen door from the main kitchen to the dry storage closet/dumpster enclosure to not be self-closing. Observed this same door to have gaps above and beneath the door when it is closed and latched. Observed large gaps in the floorboards of the dry storage room off the back of the main kitchen.

Observed walk-in cooler with missing tiles on the floor. Observed walls that are no longer easily cleanable beneath the wall fan by the handwash sink in the main kitchen. Observed unsealed wood exposed due to flaking paint on the air dry and clean dishware storage shelves in the dishpit. Observed holes in the door from bar to kitchen. Observed significant cracks in multiple main kitchen floor tiles and missing tiles on the floor beneath the steam table. Observed unsealed wood in the dry storage room off the back of the main kitchen.

Observed walk-in cooler with missing tiles on the floor. Observed walls that are no longer easily cleanable beneath the wall fan by the handwash sink in the main kitchen. Observed unsealed wood exposed due to flaking paint on the air dry and clean dishware storage shelves in the dishpit. Observed holes in the door from bar to kitchen. Observed significant cracks in multiple main kitchen floor tiles and missing tiles on the floor beneath the steam table. Observed unsealed wood in the dry storage room off the back of the main kitchen.

Observed the facility to still lack a mop sink. Observed mop buckets and mops stored outside on deck from main kitchen near dry storage room.

Observed the bar handwash sink with food storage containers and food debris bowl of the sink. All sinks must be used only for their intended and labelled purpose (i.e. handwashing sinks used for handwashing only).

Observed three stacked large containers of cheese dip in the walk-in cooler prepped yesterday with temperatures ranging between 45-50 degrees in the center. Cooling food items should be monitored throughout the cooling process. Proper cooling methods include placing hot food in loosely covered shallow pans, using ice baths/ice paddles, and using ice as an ingredient. COS cheese dips discarded.

Observed one bucket of dry spices, one container of cut peppers in the prep top cooler, and two containers of cheese dip in the walk-in all stored uncovered. All containers of food MUST be stored properly covered to prevent contamination.

Observed that splash guards are needed and were not installed on the handwash and vegetable sinks in the main kitchen to prevent contamination of food during preparation on the prep tables beside the sinks. Observed food items stored on the floor of the dry storage areas, second dining area, bar, and at the server station. All items must be stored at least 6" off of the floor to prevent contamination.

Observed ready-to-use knives stored in a knife block, and plates and bowls stored on clean shelves with dried food and physical debris. Observed plastic cups ready to use in the bar stacked wet. In-use utensils must be properly washed, rinsed, sanitized, and air dried after each use and must be stored in a way that protects them from contamination.

Observed large single-use plastic dry spice containers with dates passed expiration reused for new spices. Observed single-use plastic cups in dry good containers for reuse serving the product. All single-use containers must be discarded after the product is consumed.

Observed walk-in cooler with unsealed wood on the walls and ceiling and with missing tiles on the floor. Observed walls that are no longer easily cleanable in main kitchen by handwash sink and the dishmachine. Observed unsealed wood in bar. Observed unsealed wood in dry storage. Observed caulking and foam spray insulation in kitchen and dry storage that are not easily cleanable and are dirty as a result. Observed holes in the door from bar to kitchen. Observed that the facility has no mop sink. All of the above items contribute to possible contamination of food items and food contact surfaces in the facility. All areas in food, linen, and single use item storage and preparation areas must be maintained to be easily cleanable.

Observed leaks in the bar hand sink faucet and in one keg line at the bar. All equipment must be maintained to ensure proper functioning.

Observed dirty cardboard on shelf of walk-in used to hold food items. Cardboard is not easily cleanable and may not be used as long term shelving for food items.

Observed the kitchen handwash sink blocked by trashcans and with a lime in the bowl of the sink. Observed an employee wash hands in the nearby vegetable wash sink. Observed the handwash sink in the front service area used to dump drinks and sanitizer bottles. All hand wash sinks must be easily accessible and fully stocked with soap, paper towels, a nearby trash can, and hot water. All sinks must be labeled with their intended use and used only for that purpose (i.e. handwashing sinks used for handwashing only, vegetable sinks used for veggie prep only).

Observed QUAT spray bottle with no testable level of sanitizer. Observed chlorine sanitizer dish machine at 10 ppm chlorine. QUAT sanitizer levels must be between 200-400 ppm and chlorine levels must be between 50-100 ppm. QUAT bottle remade to 200 ppm. Dishes to be sanitized in the 3-compartment sink until dishmachine is dispensing properly.

Observed containers of food in the prep-top cooler and walk-in, and a container of sugar on a shelf with no lid. All containers of food MUST be stored properly covered to prevent contamination. COS: lids added to all containers.

Observed that splash guards are needed on the handwash and vegetable sinks in the main kitchen to prevent contamination of food during preparation. Observed a container of tortilla chips ready to be fried and a container of just cooked rice stored where they could be contaminated by splash from the sinks. Observed food items stored on the floor of the dry storage spaces, in the main kitchen, and at the server station. All items must be stored at least 6" off of the floor.

Observed several wiping cloths left on counter. In use wiping cloths MUST be stored in a bucket of sanitizer at the proper sanitizer concentration. These buckets and cloths must be changed every 4hrs or whenever dirty. COS: wiping cloths removed.

Observed ready-to-use knives, dishes, and an immersion blender with debris or stored on a surface with debris. Observed in-use tongs hanging on the oven door. In-use utensils must be properly washed, rinsed, sanitized, and air dried after each use and must be stored in a way that protects them from contamination.

Observed employees wipe gloved hands on clothing and a dry wiping cloth. Observed employee touch their face with gloved hands. Employees may not touch clothing, face, arms, etc. with gloved hands. Gloves may not be wiped using a cloth. Gloves must be changed whenever contamination occurs or when changing tasks. Hands must be washed everytime gloves are changed.

Observed equipment handles, grill, light switches, and various seams on the chip warmer and ice machine with debris. Observed debris on facility walls and on caulking around kitchen handwash and vegetable sink. All areas listed above must be cleaned with sanitizer as often as necessary to prevent debris accumulation.

Observed walk-in cooler with unsealed wood on the walls and ceiling and with missing tiles on the floor. Observed floors/walls/ceiling that are no longer easily cleanable throughout facility. Observed unsealed wood in bar. Observed unsealed wood in dry storage. Dry storage also needs general cleaning and gaps in floors sealed. Observed caulking and foam spray insulation in kitchen and dry storage that are not easily cleanable and are dirty as a result. Observed holes in the door from bar to kitchen. Observed that a self-closer is needed on the exterior screen door at the kitchen. Observed that the facility has no mop sink. Observed that splash guards are needed at hand wash sinks and at the vegetable prep sink. Observed shelves used for dish storage require cleaning and resealing. All of the above items contribute to possible contamination of food storage and food prep areas in the facility and must be corrected to prevent contamination and to make these areas easily cleanable.