Tequila Cantina Mexican Kitchen

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

Fish filets in walk in cooler

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

2 cell phones on prep table. Operator removed. Corrected On-Site

Basic – Old labels stuck to food containers after cleaning

Pans on dry dish rack

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Multiple employee drinks in coolers and on prep tables. Operator removed all. Corrected On-Site

Basic – Wiping cloth sanitizing solution stored on the floor in cook line area. Operator moved. 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. nblack beans (55F – Cooling); black beans (46F – Cooling); refried beans (45F – Cooling) in walk in cooler prepped 9/28. No temperature monitoring.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. nCooling); refried beans (45F – Cooling) in walk in cooler prepped 9/28. No temperature monitoring.

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

Emailed to operator

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

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

Can opener bladenSoda gun nozzle in bar

Intermediate – Handwash sink used for purposes other than handwashing

Blender pitchers in hand wash sink in bar area. Operator removed. Corrected On-Site