Amigos Tortilla Bar & Storage Area

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Walk-in-cooler unable to maintain temperature of 41F and below. Ambient temperature 47-51F. Observed ice build up on back of fan area. Operator stated walk-in-cooler was working fine this morning but has been opened a lot this morning while setting up cook line. Warning

Basic – Equipment and utensils not properly air-dried – wet nesting

Clean stacked pans on storage shelf above triple sink and in hallway area leading to back door unable to properly air dry

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gasket on walk-in-cooler soiled

Also, fan covers in walk-in-cooler soiled.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dishwasher (Chlorine 0ppm); operator stated the dishwasher has been acting up lately and they are getting a new one soon. Operator tried priming machine during this inspection. Operator set up triple sink during this inspection. Discussed with operator that dishes that were recently ran in the dishwasher need to be sanitized. Warning

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employees touching dirty plates while scraping the plate, then grabbed plate of food to serve without washing hands. Discussed with operator. Operator discussed with employee. Corrective Action Taken

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed two flying insects near storage shelf and triple sink area. Operator stated employee just had back door opened when emptying trash. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

cooked chicken (50F – Cold Holding); salsa with cut tomatoes (49F – Cold Holding); shredded cojita cheese (51F – Cold Holding); cooked beef (48F – Cold Holding) in walk-in-cooler. Operator stated the door has been opened a lot this morning while setting up cook line. Operator stated he will keep door closed to get temperature to drop. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

cooked black beans (112-123F – Hot Holding); cooked chicken (125-128F – Hot Holding); in food warmer on service line near hand wash sink. Operator reheated both items to more than 165F and placed back in food warmer. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting board on flip top reach-in cooler across from grill soiled/ stained.

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash sink on service line used to fill pitchers of water.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

No paper towels at hand wash sink at front service line. Also, paper towels unable to dispense at hand wash sink near triple sink. Operator replenished paper towels at both hand wash sinks. Corrected On-Site