Chile Verde

Basic – Carbon dioxide/helium tanks not adequately secured

Unsecured tanks next to ice machine in kitchen

Basic – Current Hotel and Restaurant license not displayed.

Basic – Dead roaches on premises

One dead roach on dry storage shelf in prep area of kitchennOne dead roach in between coolers behind bar

Basic – Employee with no hair restraint while engaging in food preparation. Cook put hat on Corrected On-Site

Basic – Equipment in poor repair

Rubber spatula in sanitizer bucket at bar cracked and chipped

Basic – Food stored on floor. Bag of onions on floor in storage area

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic – Reuse of single-service or single-use articles. Sour cream buckets are being re used to store salsa

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2 gallons milk expired august 18

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. 20# hotel pan beef cooked 9/4(55F – Cold Holding); 20# hotel pan Pork cooked 9/4 (55F – Cold Holding), 20 cooked tamales 47f Cooked 8/30

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 20# hotel pan beef cooked 9/4(55F – Cold Holding); 20# hotel pan Pork cooked 9/4 (55F – Cold Holding), 20 cooked tamales 47f Cooked 8/30

High Priority – Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. 2 gallons milk expired august 18, one is open and employees cannot determine when

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

Items removed from kitchen hand wash sink Corrected On-Site