El Toro Bravo

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

Observed a black mold like substance on the interior of the ice machine. Repeat Violation

Basic – Food stored on floor

Observed plastic containers of salsa stored on the floor in the walk in cooler.

Basic – In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location

Observed a scoop used for salt on the cook line stored on top of a soiled container lid

The operator removed the scoop for cleaning. Corrective Action Taken

Basic – No handwashing sign provided at a hand sink used by food employees

Observed no handwashing signs for the hand sinks at the wait stations and behind the bar. Repeat Violation

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Observed an employee handle soiled dishware then handle clean dishware without washing hands

The employee rewashed the dishware. Corrected On-Site

High Priority – Employee washed hands with no soap

Observed an employee return to work from coming in from the outside and wash hands with no soap then handle a clean beverage cup behind the bar

Educated the employee on proper handwashing procedures.

High Priority – Raw animal food stored over canned/bottled drinks

Observed raw mahi stored over bottled beverages in the walk in cooler. nThe operator properly stored the raw mahi. Corrected On-Site

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

Observed raw ground beef stored above whole muscle beef in the walk in cooler

The operator properly stored the raw ground beef. Corrected On-Site

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

Observed cooked chile relleno with cheese (118F – Hot Holding) on the cook line

The operator stated the chile relleno was cooked approximately 1 hour prior

The operator placed the chile relleno in a reach in cooler for cold holding. Corrective Action Taken

Intermediate – Handwash sink does not provide water through a mixing valve or combination faucet on the cook line near the prep area.

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

Observed a cart with soiled dishware blocking the hand sink in the dish area

The operator moved the cart with the dishware. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Observed an employee discard contents of a sanitizer bucket in the handwashing sink behind the bar

nObserved an employee discard a tub of water in the handwashing sink at the entrance to the cook line. Repeat Violation

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

Observed chlorine test kit expired 9/2021.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink behind the bar. Repeat Violation

Intermediate – No soap provided at handwash sink behind the bar. Repeat Violation