AGAVE BANDIDO

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. TPHC-4 hours, salsa, sour cream, cut lettuce, cut tomatoes . Expo station-sour cream, salsa , cut tomatoes and cut lettuce. Per manager food on time at 12:00 , employee time label.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. TPHC-4 hours, salsa, sour cream, cut lettuce, cut tomatoes . Expo station-sour cream, salsa , cut tomatoes and cut lettuce. Per manager food on time at 12:00 , employee time label. **Corrected On-Site**

High Priority

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Large mop sink, next to cleaning equipment storage rack in main kitchen.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Large mop sink, next to cleaning equipment storage rack in main kitchen.

High Priority

Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer Bucket (Quaternary 400+ppm-employee made new sanitizer solution-quaternary sanitizer at 200 ppm).

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer Bucket (Quaternary 400+ppm-employee made new sanitizer solution-quaternary sanitizer at 200 ppm). **Corrected On-Site**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2)flip top-; pineapple pico (50F - Cold Holding); pico de gallo (51F - Cold Holding); cheese (46F - Cold Holding), per employee food held less than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2)flip top-; pineapple pico (50F - Cold Holding); pico de gallo (51F - Cold Holding); cheese (46F - Cold Holding), per employee food held less than 4 hours. Observed food stored on double panel. Employee placed both containers in ice bath , moved inside walk in cooler for a quick chill. **Corrective Action Taken**

High Priority

In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Metallic cup inside brown sugar, in rear kitchen, employee removed.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Metallic cup inside brown sugar, in rear kitchen, employee removed. **Corrected On-Site**

Basic

Insect control device installed over food preparation area. Device over storage of clean knives and preparation table.

Basic - Insect control device installed over food preparation area. Device over storage of clean knives and preparation table.

Basic

No handwashing sign provided at a hand sink used by food employees. Second preparation station in rear kitchen.. employee provided.

Basic - No handwashing sign provided at a hand sink used by food employees. Second preparation station in rear kitchen.. employee provided. **Corrected On-Site**

Basic

Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle, bar area, build up of black like substance. Employee cleaned and sanitized.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle, bar area, build up of black like substance. Employee cleaned and sanitized. **Corrected On-Site**

Intermediate

Food stored on floor. Walk in freezer-3 ice chillers on floor, employee removed to be clean and sanitize.

Basic - Food stored on floor. Walk in freezer-3 ice chillers on floor, employee removed to be clean and sanitize. **Corrected On-Site**

Basic

Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee bathrooms, men and women. Water temperature (77F), employee check water heater during inspection - new water temperature (85F).

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee bathrooms, men and women. Water temperature (77F), employee check water heater during inspection - new water temperature (85F). **Corrected On-Site**

Intermediate

Hole in or other damage to wall. Top of wall, near dishwasher area.

Basic - Hole in or other damage to wall. Top of wall, near dishwasher area.

Basic

Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack-all foods container stored wet, employee began to move containers from piles to allow air dry.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack-all foods container stored wet, employee began to move containers from piles to allow air dry. **Corrected On-Site**

Basic

Floor area(s) covered with standing water. Dishwasher area and rear kitchen.

Basic - Floor area(s) covered with standing water. Dishwasher area and rear kitchen.

Basic