Nuevo Asados Al Carbon

Basic – Bathroom door left open other than during cleaning or maintenance. Men's and Women's restroom nnBathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom

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

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

Basic – Employee with no hair restraint while engaging in food preparation. Operator in front kitchen area prepping food not wearing a hair restraint

Basic – Exterior door has a gap at the threshold that opens to the outside. Side door near front kitchen area Repeat Violation

Basic – Hood filters missing from automatic fire suppression/exhaust system. Repeat Violation

Basic – Single-service articles improperly stored. On floor in walk-in-cooler storage Repeat Violation

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Cooksline and prep area

Basic – Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority – Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boxes of raw chicken sitting out at room temperature 49 F. Operating placing back walk-in-freezer Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and microwave on cooksline Repeat Violation

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