Anejo Cocina Mexicana

Basic - Food stored on floor. Bottles of liquid margarine in dry storage area, bottles moved. **Corrected On-Site**

Basic - Raw fruits/vegetables not washed prior to preparation. Food handler cutting whole tomatoes and onions straight from original packaging without washing them first.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed romaine heads and whole tomatoes stored on top shelf over multiple containers of cut onions and peppers in walk in cooler.

High Priority - Container of medicine improperly stored. Bottle of pain reliever stored on shelf over reach in cooler on cook line, bottle moved. **Corrected On-Site**

High Priority - Cooked injected meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time and temperature combination as specified in cooking chart. sliced beef (122F - Cooking) on grill on cook line, employee cooked beef then moved it to cooler part of grill and stated beef was done cooking and that it was suppose to be fully cooked, max temperature was 122F, beef moved to hotter part of grill and continued to cooked and rechecked at 158F. **Corrected On-Site**

High Priority - Nonfood-grade bags used in direct contact with food. Tortillas in to go bag on steam well on cook line, tortillas removed form bag. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over boxes of cheese in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (47F - Cold Holding) very large container of salsa right next to walk in cooler door, manager stated door to cooler was constantly open for less then a couple of hours while employee filled smaller containers for salsa.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (107F - Hot Holding) in standing hot box at end of cook line, per manager rice was made at most 2 hours prior, rice placed in oven on cook line to reheat. **Corrective Action Taken**

High Priority - Toxic substance/chemical improperly stored. Bottle of stainless steel cleaner stored with clean plates in back dry storage area. Bottle of pesticide stored with various sauce bottles under prep table next to cook line. All bottles removed. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both soda gun nozzles at bar have a build up of food debris. **Repeat Violation**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan and tres leche in keg walk in cooler without any dates, per manager everything was made Monday.