Salsas Mexican Restaurant

Basic – Carbon dioxide/helium tanks not adequately secured

Observed Carbon dioxide tanks not adequately secured behind establishment

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Observed ceiling vents soiled with dust and grease Repeat Violation

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

Observed employee drinks stored over prep table. manager discarded drinks Corrected On-Site

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

Observed employee cell phone stored on prep table. Repeat Violation

Basic – Equipment in poor repair

Observed handles of reach in freezer on cook line in disrepair. Repeat Violation

Basic – Food stored on floor

Observed buckets of salsa stored on the floor of walk-in-cooler.

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

Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. nObserved ice machine filter soiled with dust. Manager removed and had cleaned Corrective Action Taken Repeat Violation

Basic – Old labels stuck to food containers after cleaning

Observed old labels not removed from food containers after cleaning on the clean ware rack. Repeat Violation

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

Observed fries and beef thawing at ambient room temperature. Both items were still less than 41 F

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

Observed the following items and cold holding temperatures in the Walk-in Cooler: Ground beef (45F – Cold Holding); Chicken wings (46F – Cold Holding); steak (45F – Cold Holding) all items had been in the walk-in-cooler overnight. Ambient temperature of walk-in-cooler 45F. Manager moved to walk-in-cooler Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Observed the following items and cold holding temperatures in the Walk-in Cooler: Ground beef (45F – Cold Holding); Chicken wings (46F – Cold Holding); steak (45F – Cold Holding) all items had been in the walk-in-cooler overnight. Ambient temperature of walk-in-cooler 45F. Warning

High Priority – Toxic substance/chemical improperly stored

Observed chemical disinfectant spray bottle stored above prep table. Manager removed spray bottle

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime Observed black/green mold-like substance on the interior ice deflector of the ice machine.

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

Observed no paper towels at hand wash sink entering the kitchen. Manager had dispenser restocked Repeat Violation