Las Vinas BBQ

Basic - Floor not cleaned when the least amount of food is exposed. Observed walk in freezer floor soiled.

Basic - Ice buildup in reach-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees, located at preparation kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed most of the reach in cooler gaskets soiled. **Repeat Violation**

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm).During the inspection employee primed dishwasher machine Dishwasher (Chlorine 50ppm). **Corrected On-Site**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked pasta salad for more than 24 hours with no date marked at reach in cooler. During the inspection employee labeled. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most of the reach in cooler gaskets soiled.

Basic - Reach-in cooler interior has accumulation of soil residues. Observed most of the reach in cooler interiors soiled.

Basic - Stored food not covered. During the inspection, cooked foods were observed uncovered inside the walk in cooler and the reach in cooler located along the cooking line. Employees covered the food during the inspection. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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. Observed that the standing reach-in cooler located on the cooking line is not functioning properly.

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed steak and eggs on menu with no indication of the consumer advisory. - From follow-up inspection 2025-01-30: Observed steak and eggs on menu with no indication of the consumer advisory. **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed warmer in main kitchen with hole in plastic door. Ambient temperature of 120F. - From follow-up inspection 2025-01-30: Observed warmer in main kitchen with hole in plastic door. Ambient temperature of 120F. **Time Extended**

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer at coffee section. - From follow-up inspection 2025-01-30: Observed small ice buildup. **Time Extended**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in warmer at front cook line warmer: beans (120F - Hot Holding); rice (120F - Hot Holding). As per operator, items were placed in warmer less than one hour prior. chicken (112F - Hot Holding); ribs (124F - Hot Holding); chicharrons (122F - Hot Holding) As per operator, items placed less than one hour prior to inspection. Warmer was not fully turned on. Operator turned warmer fully on, placed items back in kitchen for proper reheating. Observed behind steam table on counter: Chicharron's (80F - Hot Holding). Chicharrons placed 1 hour prior to inspection, inspector explained the hot holding process, manager took items to back to be refried. Inspector provided TPHC form.**Corrective Action Taken** Observed on storage shelf behind counter: pork fat (56F - Ambient). As per operator, fat was removed from pork 2 hours prior to inspection, and used to sell to customers. Inspector explained it must be held on temperature, operator placed in reach in cooler at front counter. **Corrective Action Taken**

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at warewash area used to store bucket. Operator removed on site. **Corrected On-Site** **Repeat Violation**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed steak and eggs on menu with no indication of the consumer advisory.

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle with no label. Operator labeled during inspection. **Corrected On-Site**

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to answer question for temperature of fully cooked chicken. Inspector went over with manager during inspection. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife and knife magnet soiled with crumbs; not in use. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar with no label. Operator wrote during inspection. Observed salt with no label. Operator wrote during inspection. **Corrected On-Site**

Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.

Basic - Equipment in poor repair. Observed warmer in main kitchen with hole in plastic door. Ambient temperature of 120F.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer at coffee section.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line 90F. Operator placed on flat top to raise temperature of water. **Corrective Action Taken**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at sandwich prep area.

Basic - Stored food not covered. Observed in walk in cooler cooked pork not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork shoulder thawing in standing water. Operator dumped water and turned cold water back on and left under running water.