Grand Hacienda

Basic – Cutting board has cut marks and is no longer cleanable

Cutting board used to cur lettuce has grooved cut marks and is no longer cleanable.

Basic – Damaged/spoiled/recalled food not properly segregated

Dented can of tomato puree, 105 ounces, not segregated in dry goods storage area.

Basic – Dumpster overflowing garbage.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee phone on prep table. Employee removed. Corrected On-Site

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

Cook on cook line engaged in food preparation with no hair restraint or beard guard. Employee put on hat and beard guard. Corrected On-Site

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

Wet nesting on cups by soda machine.

Basic – Food stored on floor

Frozen concentrate flavors stored on floor of kitchen

Sauces stored on floor of walk in cooler

Soda boxes stored in floor by soda machine

Manager stored items six inches off the floor. Corrected On-Site

Basic – In-use knife/knives stored in cracks between pieces of equipment

Knife used to cut lettuce stored in between reach in coolers. Manager stored correctly. Corrected On-Site

Basic – In-use tongs stored on equipment door handle between uses

Ladels used to dispense soups stored on oven handles. Manager stored correctly. Corrected On-Site

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

No hand wash sign at hand wash sink next to three compartment sink. Repeat Violation

Basic – Open dumpster lid.

Basic – Raw fruits/vegetables not washed prior to preparation

Employee cutting lettuce without washing first. Repeat Violation

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

Walk in cooler shelving has rust that has pitted the surface.

High Priority – Dented/rusted cans present. See stop sale

Dented can of tomato puree, 105 ounces, not segregated in dry goods storage area.

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

Employee washing dishes went from dirty dishes to clean dishes with no hand wash. Repeat Violation

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

In reach in cooler across from fryers: tomatoes (48F – Cold Holding)nManager put ice on tomatoes. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards on cook line have built up food debris

Can opener on rear prep table has built up food debris. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash sink by rear door was used to wash off knife.

Intermediate – No soap provided at handwash sink

No soap at hand wash sink next to three compartment sink.

Intermediate – Spray bottle containing toxic substance not labeled

Unlabeled bottle of sanitizer in bar area. Manager labeled. Corrected On-Site Repeat Violation