El Indio Restaurant, Inc

Basic – Accumulation of debris inside warewashing machine.

Basic – Employee with no hair restraint while engaging in food preparation

Cook Repeat Violation

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

Cups at server station;

Basic – Interior of microwave has accumulation of food debris

nInterior of cookline unit has accumulation of food debris nnCan opener blade food debris

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

Gaskets on white chest freezer

Basic – Stored food not covered

Multiple items uncovered in walk in cooler Repeat Violation

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

nSanitizer Bucket (Chlorine 00ppm), operator stated was their sanitzer bucket with bleach tested Sanitizer Bucket (Chlorine 00ppm), operator renaming bucket Corrective Action Taken

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

nRaw shrimp and raw beef over churros in white chest freezer in back storage hallnnRaw chicken stored over raw fish in cookline unitnnWhite chest freezer along cookline raw steak over raw shrimp portioned out Corrected On-Site

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

nbirria (109F – Hot Holding), operator had out on counter next to steam well, had operator rapid reheat item. Retemped item at 198F on stove Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Multiple cooked and prepped items not dated in walk in cooler Repeat Violation

Intermediate – Spray bottle containing toxic substance not labeled

Orange liquid in spray bottle by back storage hallway