Chapultepec Mexican Bar & Restaurant

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine

Basic – Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of cooked rice on prep table and container of cooked ground beef in walk in cooler. Manager removed. Corrected On-Site Repeat Violation

Basic – Buckets of meat stored on floor in walk in cooler

Bags of onions stored on floor in walk in cooler

Bag of rice stored on floor in dry storage room. Repeat Violation

Basic – Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents Throughout establishment soiled.

Basic – Employee with no hair restraint while engaging in food preparation. Entire kitchen staff.

Basic – Insect control device installed over food preparation area. Stored above prep table across from stove in kitchen. Employee removed during inspection. Corrected On-Site

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened water bottle stored in Everest cooler in kitchen. Manager removed. Corrected On-Site Repeat Violation

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen. Manager stored in sanitizer bucket. Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name. Squeeze bottles of oils not labeled on shelves in kitchen. Manager labeled. Corrected On-Site

High Priority – Employee washed hands with no soap. n1)Employee after removing a bug zapper from prep area. Removed gloves and washed hands without using soap then proceeded to grab a to go plate to fix customer's food

2) Employee washed hands with gloves on and no soap. Reviewed proper hands washing procedures. Employees Washed hands correctly. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Open bag of raw fish stored over uncovered pitcher of sauces in reach in under flip top in cook line. Manager moved raw shrimp to a walk in coolernContainer of raw fish stored above container of ham in reach in under flip top in coke line. Manager inverted.. Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table- Cooked shredded chicken (110-150F – Hot Holding) Per Manager foods items in unit less than 2 hours. Observed pan overfilled. Cook reheated Corrective Action Taken

Intermediate – Employee washed hands in a sink other than an approved handwash sink. Employees washed hands in triple sink and wipes hands in apron then proceeded to prepare customer foods.

Intermediate – Handwash sink not accessible for employee use at all times. Hands washing sink in kitchen blocked with pans and a pitcher. Employee removed. Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled. Manager labeled bleach spray bottle during inspection.