La Nopalera Mexican Restaurant

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

Soiled exterior of equipment including handles to coolers. multiple. nSoiled microwave handles. Repeat Violation

Basic – Ceiling tile missing

Missing ceiling tile above Dish Machine line. Per Person In Charge work in progress to fix AC.

Basic – Cove molding at floor/wall juncture broken/missing

Missing cove molding by rear Hand wash sink.

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

Employee personal glasses next to Single Service to go containers. Storage rack. Moved by manager. Corrected On-Site

Basic – Employee with no beard guard/restraint while engaging in food preparation

Food prep employee with no beard guard.

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

Tongs over oven handles. Moved by manager Corrected On-Site

Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation

Torn cooler gasket. Kitchen.

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

Missing Hand wash sign at kitchen Hand wash sinks.

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

Soil residue on spice containers.

Basic – Old labels stuck to food containers after cleaning

Old labels on exterior of cleaned containers. Dry rack. Repeat Violation

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

Soiled interior of kitchen cooler. Repeat Violation

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

Standing water in base of kitchen cooler.

Basic – Stored food not covered

Uncovered sauce containers in walk in cooler.

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Soiled wall by walk in cooler.

High Priority – Displayed food not properly protected from contamination

Uncovered limes at bar covered by manager.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

One fly In rear kitchen area. Swatted by manager. Corrected On-Site

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

Over stacked Shredded lettuce 48° , shredded cheese 48° in make table by prep line. Person In Charge implemented and placed items on Time Temperature controled for safety during inspection. Corrective Action Taken

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

Container of queso at 77°. Placed about 30 mins before. Reheated to 170° Corrected On-Site

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

Sign emailed.

Intermediate – Handwash sink used for purposes other than handwashing

Large food container lid in wait station Hand wash sink. Moved by manager. Corrected On-Site

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

Hot water side of restroom Hand wash sink turned off.