Grand Hacienda Mexican Cuisine

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

Waitress area ice machine black mold like substance

Basic – Accumulation of debris inside warewashing machine.

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Bowl or other container with no handle used to dispense food

Beans, sugar, rice containers with no handles touching food Corrected On-Site Repeat Violation

Basic – Buildup of food debris/soil residue on equipment door handles

Microwave handle soiled

Basic – Cardboard used to line food-contact shelves. In the walk-in and cook line

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

Multiple cutting boards on cook line and prep area grooved marks and Bartender cutting board cut marks.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Though out the kitchen

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food. Phones stored above onions in dish area Repeat Violation

Basic – Equipment and utensils not properly air-dried – wet nesting. Clean pans on shelves in dish area wet nesting Repeat Violation

Basic – Food stored on floor

Liquid eggs, oranges stored on floor in walk-in cooler

Basic – In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Microwave on cook line soiled

Basic – No handwashing sign provided at a hand sink used by food employees. nCook line no hand wash sign next to cooler. nPublic bathroom no hand wash signs

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. nCook line table legs are on wood blocks

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

Multiple gaskets soiled

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Employees water bottles in reach in cooler back prep area.

Basic – Single-service articles not stored inverted or protected from contamination. Forks and knives at waitress area no inverted. Multiple to containers not inverted Corrected On-Site

Basic – Stored food not covered

Taco shell above stove not covered Corrected On-Site

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Reading. 0ppm 50 ppm bucket was changed Corrected On-Site

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 washed dirty dishes did not wash hands then touched the clean dishes spoke associate Corrected On-Site

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Pork was over corn in three door cooler

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. nRaw chicken over cheeses in reach in cooler. Raw shell eggs in walk-in cooler over butter. Raw beef stored behind cheese in cooler drawer

High Priority – Roach activity present as evidenced by live roaches found

1 live roach in drain at bar area

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nraw chicken (54F – Cold Holding); beef (54F – Cold Holding); raw shrimp (54F – Cold Holding); mozzarella cheese (54F – Cold Holding); cooked moved items to another reach in cooler after two hour's chicken 42 degrees. Beef 43 degrees shrimp 42 degrees Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. n. Queso (129F – Hot Holding);cooked rice (115F – Hot Holding) in tall warmer on cook line. Cook discard the rice.

High Priority – Toxic substance/chemical improperly stored. Window cleaner next to horchata bottles at front line. Corrected On-Site

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

Can opener soiled. nCuttings board soiled. nSalsa mixer soiled nMargarita mixer nozzles soiled Repeat Violation

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

Metal scoop in hand sink on cook line next to reach in cooler Corrected On-Site

Intermediate – Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed

No hand sink in waitress area next to ice machine

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

Intermediate – Spray bottle containing toxic substance not labeled

Bleach bottle not labeled in dish area Corrected On-Site Repeat Violation