El Tenampa Mexican Restaurant

Basic – Accumulation of debris inside warewashing machine.

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Buildup of food debris/soil residue on equipment door handles. Reach in freezer doors

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen

Basic – Clean utensils stored between equipment and wall. Knife stored between the wall and 3 comp sink .

Basic – Floor soiled/has accumulation of debris. In the walk in cooler

Basic – Floor tiles missing and/or in disrepair.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, reach in cooler

Basic – Raw fruits/vegetables not washed prior to preparation. Observed the employee cutting tomatoes from the original box , he then placed the tomatoes into a 3 pan to place into the walk in cooler.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen

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.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards by the reach in cooler , can opener blade

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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. Provided the form to the operator. Corrected On-Site