La Nopalera Mexican Restaurant River City

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

Bowl in masa in tortilla making station.

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

Employee drink cup on shelf over prep table in back kitchen area. Repeat Violation

Basic – Priority: BasicnObserved: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the containerndoes not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Employee styrofoam drink cup in tortilla making area. Cup discarded. Corrected On-Site

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

Employee sweater and hat stored on top of cases of tortillas near rear exit door. Items moved and stored correctly. Corrected On-SitenRepeat Violation

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

Clean red plastic cups in server station in dining area.

Basic – Priority: BasicnObserved: Floors, walls, and/or ceilings soiled/has accumulation of debris

Floor under ice machine in kitchen

Floor under dish machine in kitchen

Floor in walk in coolers

Floor in outside storage area

Floor in bar

Wall under and behind dish machine

Walls in tortilla making area. Repeat Violation

Basic – Priority: BasicnObserved: Food stored on floor

Container of chips on floor near cook line

Cases of chicken on floor in walk in freezer

Bag of rice on floor in outside storage area. Items moved and stored correctly. Corrected On-Site

Basic – Priority: BasicnObserved: Garbage on the ground and/or pad around dumpster

Dumpster area on northeast side of establishment.

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

Hand washing sink by prep table in back kitchen. Inspector emailed sign. Corrective Action Taken

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

Area under grill on cook line

Area under drink machines on bar

Interior of glass cooler at bar.

Basic – Priority: BasicnObserved: Single-service items for customer self-service not properly protected to prevent contamination

Red plastic straws in caddies at bar top are not wrapped.

Basic – Priority: BasicnObserved: Time/temperature control for safety food thawed in an improper manner

Frozen shrimp thawing in bucket of standing water. Water removed and bucket placed into walk in cooler. Corrected On-Site

Basic – Priority: BasicnObserved: Unpackaged food in an unprotected holding unit in a customer/nonsecure area

Outdoor walk in cooler was left unsecured.

Basic – Priority: BasicnObserved: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom

Both indoor and outdoor walk in coolers. Repeat Violation

Basic – Priority: BasicnObserved: Wet wiping cloth not stored in sanitizing solution between uses

Wet cloth on pass through window. Cloth moved and stored correctly. Corrected On-Site

High Priority – Priority: High PrioritynObserved: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheitnwithin 2 hours

In walk in cooler, one pan of cooked peppers 86F. Peppers began cooling approximately five hours prior. Peppers discarded. See stop sale.

High Priority – Priority: High PrioritynObserved: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheitnwithin two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours

In walk in cooler, one pan of cooked peppers 86F. Peppers began cooling approximately five hours prior. Peppers discarded.

High Priority – Priority: High PrioritynObserved: Raw animal food stored over/not properly separated from ready-to-eat food

In reach in cooler on cook line in kitchen, raw beef stored over cooked beef. Items moved and stored correctly. Corrected On-Site RepeatnViolation Admin Complaint

High Priority – Priority: High PrioritynObserved: Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours

See stop sale

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

Near pass through window on serving side, portioned salsa containers 59F. Salsa portioned approximately five hours prior. Salsa discarded. Seenstop sale.

High Priority – Priority: High PrioritynObserved: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41ndegrees Fahrenheit within 4 hours

Near pass through window on serving side, portioned salsa containers 59F. Salsa portioned approximately five hours prior. Salsa discarded. Seenstop sale.

High Priority – Priority: High PrioritynObserved: Toxic substance/chemical improperly stored

Bottle of Isopropyl alcohol stored on shelf above prep table next to dried chiles. Bottle moved and stored correctly. Corrected On-Site

High Priority – Priority: High PrioritynObserved: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Missing on outside faucet near rear exit door. Manager states he has extra one and will place on. Corrective Action Taken RepeatnViolation Admin Complaint

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

Interior of ice bin in server station has mold-like substance. Repeat Violation

Intermediate – Priority: IntermediatenObserved: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Anlist of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/nfood-lodging/food-manager/nNo certified food manager working at beginning of inspection with six employees working. Manager had to run out, but he returned in middle ofninspection. Corrected On-Site Repeat Violation Admin Complaint