Si Senor Fresh Mex

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Reach-in cooler at front counter unable to maintain temperature of 41F and below. Ambient temperature 47F. Observed standing water at bottom of reach-in cooler. Operator was aware cooler having problems working properly and had a call in to have serviced.

Basic – Food stored on floor

Bucket with ranchero sauce stored on floor in walk-in-cooler.

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Employee arrived and started to set front service line and bar equipment up without washing hands. Discussed with operator. Operator discussed handwashing with employee. Corrective Action Taken

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

cooked shrimp (50F – Cold Holding); sour cream (48F – Cold Holding) in bottom of reach-in cooler at salsa bar area. Ambient temperature of cooler at 47F. Operator stated both foods were in cooler all night and unsure when reach-in cooler stopped working properly. Stop Sale

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

cooked shrimp (50F – Cold Holding); sour cream (48F – Cold Holding) in bottom of reach-in cooler at salsa bar area. Ambient temperature of cooler at 47F. Operator stated both foods were in cooler all night and unsure when reach-in cooler stopped working properly. See Stop Sale

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site

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

Cutting board at reach-in cooler in bar area soiled

Also, cutting board in front of hot food table soiled/ stained

Also, deflector plate in large ice machine soiled

Also, soda gun and holster of soda gun in bar area soiled.

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash sink in bar area used to dump with limes. Evidence of two limes in hand wash sink. Operator removed limes. Corrective Action Taken

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had employees on duty during this inspection read health form, sign and date during this inspection. Corrective Action Taken

Intermediate – No soap provided at handwash sink

No soap at hand wash sink at closed end of cook line next to walk-in-cooler. Operator replenished soap. Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled

Unlabeled Spray bottle containing toxic substance stored in bar area. Operator labeled spray bottle of cleaner. Corrected On-Site