Salsas Mexican Restaurant

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Ice buckets stored by ice machine in kitchen. Buckets inverted. Corrected On-Site Repeat Violation

Basic – Covered waste receptacle not provided in women's bathroom

Missing in unisex employee restroom in kitchen. nMissing in women's restroom in dining area.

Basic – Equipment in poor repair

Door handle for walk in cooler is broken. Manager states part is on order. Corrective Action Taken

Basic – Floor tiles missing and/or in disrepair

Floor tiles near floor drain by dish machine.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Near cook line, multiple knives stored in water 122F. Water discarded. Corrected On-Site Repeat Violation

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

At hand washing sink by expo line. Inspector emailed sign. Corrected On-Site

Basic – Stored food not covered

In walk in cooler, cooked chili peppers. Peppers covered by employee. Corrected On-Site

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

In walk in cooler, two pans of refried beans prepared yesterday and stored overnight 66F. Beans discarded. See stop sale.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 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 41 degrees Fahrenheit within 6 hours

In walk in cooler, two pans of refried beans prepared yesterday and stored overnight 66F. Beans discarded. See stop sale.

High Priority – Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Prep cook on cook line sneezed and immediately handled bunch of cilantro without washing hands. Manager coached employee on proper hand washing procedures. See stop sale.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Portioned raw chicken stored with portioned beef. Items moved and stored correctly. Corrected On-Site

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale

In walk in cooler, cooked shredded beef prepared 07/05/23. Beef discarded.

High Priority – Stop Sale issued due to adulteration of food product

Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Prep cook on cook line sneezed and immediately handled bunch of cilantro without washing hands. Manager coached employee on proper hand washing procedures. See stop sale.

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

On cart by cook line, rice 56F. Rice placed out approximately 1.5 hours prior. Rice moved to cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

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

Interior of ice machine in kitchen. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Hand washing sink by expo line with towel inside. Towel removed. nHand washing sink in dish used as dump sink. Corrective Action Taken Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At hand washing sink by expo line.