Nopal Restaurant

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46,47F - Cold Holding); beef (46,47F - Cold Holding) reach in cooler across from grill. Other items in cooler were 41F or below, ice was added. wings (46F - Cold Holding); plantains (45F - Cold Holding); chicken (45F - Cold Holding) in reach in cooler across from fryers. Employee stated during summer the kitchen is hotter causing the cooler temp to rise, they had ice in cooler but it had melted, employee placed multiple containers of ice in cooler. ribs (45F - Cold Holding); wings (44F - Cold Holding); pico (46F - Cold Holding); beef (45F - Cold Holding) items in walk in cooler. Employee stated they have the door constantly opened during morning/lunch, other items in cooler 41F or below. **Warning**

High Priority - Roach activity present as evidenced by live roaches found. Observed 3 crawling on wall behind freezers near ice machine, 2 crawling behind cove molding under prep area, approximately 10 on the top of wall in warewashing room. **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 flies sitting on old trash debris under table in warewashing room. **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler under flat top. Cutting board on cooks line stained. Interior oven.

Intermediate - Handwash sink used for purposes other than handwashing. Bag of stuff inside Handwash sink at outside bar.

Basic - Bowl or other container with no handle used to dispense food. Inside flour container on dry storage shelf and pepper container in reach in cooler on cooks line.

Basic - Ceiling tile missing. In back storage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table by cutting board.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above reach in cooler on cooks line.

Basic - Equipment in poor repair. Red cutting board with multiple cut marks on clean dish rack. Spatula laying on prep table in disrepair.

Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cooks line and behind water heater. Walls soiled behind water heater. Air vent soiled in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing sign at inside bar.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves above prep table not sealed.

Basic - Water leaking from pipe and/or faucet/handle. Under ice bin behind outside bar.

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. 0ppm, the plastic line had a hole in it, operator fixed line and retested at 100ppm. **Corrected On-Site**

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler heavily stained. Interior oven soiled on cooks line. Interior reach in cooler drawers under cooking equipment. Interior ice machine. **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. Bottle hanging on pipe in outside bar area. **Repeat Violation**

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Container no handle in pork on steam table.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket on floor by ice machine.

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 in walk in cooler partly frozen, employee removed fish from package. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink bottle on table next to clean plates by dish machine. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers on dish rack.

Basic - Equipment in poor repair. Cutting boards on coolers with deep cut marks. Microwave on cooks line missing handle. **Repeat Violation**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between flip top and wall of reach in cooler on cooks line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops handle in ice.

Basic - No handwashing sign provided at a hand sink used by food employees. Behind inside bar. **Repeat Violation**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf above prep table. Wooden piece under dish machine racks next to Three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on coolers throughout kitchen. Interior reach in freezer by ice machine. Soda machine in dining area backsplash is soiled. **Repeat Violation**

Basic - Plumbing system in disrepair. Under Three compartment sink in outside bar.

Basic - Stored food not covered. Multiple items in walk in cooler. Tortilla bowls in dry storage hall. Ice cream in reach in freezer by ice machine. **Repeat Violation**

Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed tomatoes stored over washed cut brussels sprouts in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on cooling rack above bread pudding and beans in walk in cooler, operator moved chicken to the bottom. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Nonfood-grade bags used in direct contact with food. To go thank you bag holding chicken in reach in freezer by ice machine.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At both faucets on outside patio by door to the dining area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (49F - Cold Holding); tomatoes (48F - Cold Holding) corn salsa (52F - Cold Holding) pork (51F - Cold Holding); sauce (60F - Cold Holding); garlic oil mixture (57F - Cold Holding); cooked cactus (61F - Cold Holding); onions cooked (56F - Cold Holding); chicken (51F - Cold Holding); fish (48F - Cold Holding); shrimp (49F - Cold Holding); steak (48F - Cold Holding)items in reach in coolers on cooks line, some items were 41F or below and some were not. Operator placed ice bags on items. chicken (67F - Cold Holding); milk (64F - Cold Holding) In reach in cooler outside of walk in cooler, operator placed ice in cooler. ribs (50F - Cold Holding) chicken (47F - Cold Holding); corn (46F - Cold Holding); corn (44F - Cold Holding); bread pudding (44F - Cold Holding) in walk in cooler, the cooler was on defrost right before inspection, cooler blowing currently at 43F. **Corrective Action Taken** **Warning**

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 droppings on floor behind patio bar, no food behind bar. The bar is only in use primarily on the weekends. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles by host stand and outside patio no labels. **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine. Soda gun and soda nozzles. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Drink shakers and strainer used for dump sink behind bar. Ice in Handwash sink on cooks line indicating dump sink.

Intermediate - No soap provided at handwash sink. And handwashing sign behind inside bar. **Repeat Violation**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs in walk in cooler made 2 days previous.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. And ceiling soiled on cooks line.

Basic - Water leaking from pipe and/or faucet/handle. Soda lines leaking behind ice bin at patio bar. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf above clean containers. **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of box of gloves in prep area and phone on reach in cooler cutting board on cooks line. **Repeat Violation**

Basic - Equipment in poor repair. Spatula on cooks line the handle is melted.

Basic - Food stored on floor. Multiple items on floor in storage room/hallway.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cooks line soiled. Soda nozzle backsplash soiled. **Repeat Violation**

Basic - Old labels stuck to food containers after cleaning. On cleaned containers on dish rack. **Repeat Violation**

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting mangos with the stickers still on fruit indicating the fruit has not been washed.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On reach in cooler next to cutting board on cooks line. **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes on cooks line with the food contact surface facing upwards.

Basic - Stored food not covered. Large bin of chips in back storage hallway area no cover, employee covered with plastic wrap. **Corrected On-Site**

Basic - Uncovered food stored near sink exposed to splash. Cheese sauce in steam table next to Handwash sink on cooks line. **Repeat Violation**

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

No Bare Hand Contact with Ready-to-Eat Food

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Personal Cleanliness

Wiping Cloths Properly Used and Stored

Equipment Adequate to Maintain Product Temperature

Plumbing Maintained; Sewage Disposal

Equipment, Food and Non-Food Contact Surfaces Approved