ORALE MEXICAN RESTAURANT

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter reach in low boy cooler Cooked Salsa Diablo (46F - Cold Holding). Per employee item not prepped or portioned today in cooler 48 hours See stop sale. Salsa (50F - 51F -cold holding) in ice bath at bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter reach in low boy cooler Cooked Salsa Diablo (46F - Cold Holding). Per employee item not prepped or portioned today in cooler 48 hours See stop sale. Salsa (50F - 51F -cold holding) in ice bath at bar. Observed container not surrounded by ice. Manager split salsa into smaller container submerged salsa into ice to rechill and remainder of the salsa moved to walk in cooler to rechill. **Corrective Action Taken**

High Priority

Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee using bare hands to role tortilla at cook line. Stopped employee and reviewed handwashing. Employee washed hands and put on gloves and discarded tortillas.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee using bare hands to role tortilla at cook line. Stopped employee and reviewed handwashing. Employee washed hands and put on gloves and discarded tortillas. **Corrected On-Site**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp skewers over cooked shrimp in lowboy reach in cooler at expo counter. Discussed with manager and manager moved raw shrimp to bottom of cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp skewers over cooked shrimp in lowboy reach in cooler at expo counter. Discussed with manager and manager moved raw shrimp to bottom of cooler. **Corrected On-Site**

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition. Inside walk in cooler opened Gallon of Milk was

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Inside walk in cooler opened Gallon of Milk was observed with expiration on 9/22/2026. Instructed manager to discard of item. See stop sale.

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter reach in low boy cooler Cooked Salsa Diablo (46F - Cold Holding). Per employee item not prepped or portioned today in cooler 48 hours. . See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter reach in low boy cooler Cooked Salsa Diablo (46F - Cold Holding). Per employee item not prepped or portioned today in cooler 48 hours. . See stop sale.

High Priority

No handwashing sign provided at a hand sink used by food employees. No handwashing signs inside restrooms in establishment.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing signs inside restrooms in establishment.

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over flat top with heavy grease build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over flat top with heavy grease build up.

Basic

Objectionable odors in bathroom or other areas of the establishment. Objectionable odors around reach in freezer and back door area of kitchen.

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odors around reach in freezer and back door area of kitchen.

Basic

Portable water tank not enclosed or sloped to drain properly.

Basic - Portable water tank not enclosed or sloped to drain properly. **Repeat Violation**

Basic

Time/temperature control for safety food thawed in an improper manner. Raw pork on top of reach in freezer thawing at room temperature.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork on top of reach in freezer thawing at room temperature.

Basic

Waste line missing at soda gun holster. Bar soda gun

Basic - Waste line missing at soda gun holster. Bar soda gun observed with no waste line. **Repeat Violation**

Basic

Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink while inspector was using hand washing sink. Reviewed with employee to always use handwashing sink when washing hands.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink while inspector was using hand washing sink. Reviewed with employee to always use handwashing sink when washing hands. **Corrective Action Taken**

Intermediate

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw shrimp in flip top unit in kitchen 65F at 2:30pm ambient cooling approximately 2 hours to 64F at 3:00pm. Based on time and temperatures taken item will not hit 41F in 4 hours. Instructed manager to place shrimp inside freezer on a sheet tray to quick chill.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw shrimp in flip top unit in kitchen 65F at 2:30pm ambient cooling approximately 2 hours to 64F at 3:00pm. Based on time and temperatures taken item will not hit 41F in 4 hours. Instructed manager to place shrimp inside freezer on a sheet tray to quick chill. **Corrective Action Taken**

Intermediate

Handwash sink used for purposes other than handwashing. Handwashing sink by front bar area

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by front bar area observed with ice inside, used as dump sink. **Repeat Violation**

Intermediate

Clean utensils stored between equipment and wall.

Basic - Clean utensils stored between equipment and wall. Observed knives between electrical line and wall above reach in freezer in kitchen.

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Diablo Sauce at front counter low boy cooler

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Diablo Sauce at front counter low boy cooler observed with no date marking. Per employee item had been prepared approximately 48 hours ago.

Intermediate

Current Hotel and Restaurant license not displayed.

Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**

Basic

Carbon dioxide/helium tanks not adequately secured. CO2 tanks by front bar not secured.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks by front bar not secured. **Repeat Violation**

Basic

Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at front bar area not inverted.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at front bar area not inverted.

Basic

Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw pork on top of reach in freezer at 32F-40F

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw pork on top of reach in freezer at 32F-40F

Basic