El Sombrero Mexican Cuisine

Basic – Accumulation of black- like substance in the interior of the ice machine. Repeat Violation

Basic – Ceiling/ceiling tile shows damage or is in disrepair

Throughout dinning room staining on tiles and in kitchen over cookline

Basic – Equipment in poor repair

Torn gasket on cookline unit Repeat Violation

Basic – Ice bucket not inverted Corrected On-Site

Basic – Ice buildup in reach-in freezer on back line

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

Back line reach in freezer gaskets soilednnGaskets on reach in coolers at bar Repeat Violation

Basic – Standing water in bottom of reach-in-cooler

Beer keg cooler Repeat Violation

Basic – Standing water or very slow draining water in handwash sink end of cookline

Basic – Stored food not covered

In walk in cooler Corrected On-Site Repeat Violation

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

nSanitizer Bucket (Chlorine 25ppm), operator replaced sanitizer bucket, retested at 50ppm for chlorine Corrective Action Taken

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw steak over ready to eat chilli Reno's in reach in freezer back line Corrected On-Site

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

Shredded cheese 46-51F, stocked this morning, suggest rapid chill, retemped at 43F Corrected On-Site

Intermediate – Food-contact surface soiled with food debrisnInterior of reach in amber freezer, accumulated food debris Repeat Violation

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Hand sink end of cookline hot water not turned on, operator has work order in for it