Los Cabos Cuban And Mexican Grill

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Ceiling/ceiling tile shows damage or is in disrepair

Kitchen Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

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

Cook Repeat Violation

Basic – Floor area(s) covered with standing water

By walk in cooler

Basic – Floor tiles missing and/or in disrepair

Cookline and in front of walk in Repeat Violation

Basic – Food stored on floor

Salsa walk in cooler Corrected On-Site

Basic – Ice bucket/shovel stored not inverted Corrected On-Site

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

Behind hand wash sink Corrected On-Site

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

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

Employee bathroom in back

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

Hood filters nGaskets under counter reach in cooler nGaskets reach in freezer Repeat Violation

Basic – Stored food not covered

Cooked beef, pork, and ground beef and salsa. Walk in cooler

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Milk. 2 door reach in cooler

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

Hose wrapped around sink. Hot water turned off. Operator turned water back onnSink by dishwasher blocked by table

Intermediate – Identity of food or food product misrepresented

Menu has red snapper on it. Invoice from US foods is lane snappernOperator corrected menus removed red from snapper

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

Chlorine. Old chart faded

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Cooked beef, pork and ground beef. Walk in cooler

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

Cookline. Operator turned back on Corrected On-Site