Armandos Cocina Mexicana

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

Observed not smooth or easily cleanable ceiling tiles used in the dry storage/utensil storage area. Warning

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Observed employee drinks stored over single service items and a prep table in the kitchen area

Operator places drinks on the bottom shelf. Corrected On-Site Warning

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Observed ice build up in the reach in freezer in the kitchen area. Warning

High Priority – Non-food grade paper/paper towel used as liner for food container

Observed paper towels lining a container of dry herbs in the dry storage area and lining a plate of margarita mix in the bar area. Warning

High Priority – Nonfood-grade bags used in direct contact with food

Observed non food grade bags used on the tortilla presses on the cook line

Operator removed bags and replaced them with food contact rated sheets. Corrected On-Site Warning

High Priority – Presence of insects, rodents, or other pests

Observed approximately 6 ants on the wall and exterior of a spice container in the dishwashing area. Warning

High Priority – Roach activity present as evidenced by live roaches found

Observed approximately 1 live roach in the front break area

Observed approximately 1 live roach in the dishwashing area

Operator killed the roaches in both areas and sanitized the areas. Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Observed cooked onions and garlic stored in oil at room temperature on the cook line

Observed: Cooked Onions (71F – Cold Holding)nOperator stated they had been made the previous day

Operator disposed of items. Warning

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

Observed cooked onions and garlic stored in oil at room temperature on the cook line

Observed: Cooked Onions (71F – Cold Holding)nOperator stated they had been made the previous day

Operator disposed of items. Corrective Action Taken Warning

High Priority – Toxic substance/chemical improperly stored

Observed sanitizer bucket stored on the floor of the kitchen area

Operator placed the bucket on a raised box.n Corrected On-Site Warning

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Observed no vomit clean up plan

Emailed operator a copy of the state plan. Corrective Action Taken Warning

Intermediate – Handwash sink not accessible for employee use at all times

Observed a hand wash sink in the dishwashing area blocked by a shelving unit

Operator removed shelving unit. Corrected On-Site Warning

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

Observed no paper towels at the hand wash sink in the dishwashing area. Warning

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Observed no signed employee agreements

Emailed operator a copy of the agreement and had them sign a printed out copy.n Corrective Action Taken Warning

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only

Observed 4 propane tanks stored inside the building

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation