Caramba

Inspector notes: Observed build-up and debris occurring in two cold holding units in the bar, one for the glasses and the one for the kegs. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed no certified food protection manager on site at the time of inspection

Inspector notes: Observed employee drinks and food stored in the walk in cooler over ready to eat foods used for service in the establishment. Observed employee personal items such as keys and money stored on a shelf next to food items and above a food prep table. Discussed with the person in charge to have a designated area for storage of employee personal items away from areas of food prep, food storage, and food equipment, to prevent contamination. The person in charge properly stored all employee personal items at the time of inspection

Inspector notes: Observed in-use serving spoons stored between equipment of the prep cooler at the cook line. Observed utensils stored with the handles in direct contact with food in the prep cooler, the walk in cooler, and the cold holding drawers under the grill. The person in charge removed all improperly stored ustensils

Inspector notes: Observed salsa bar prep cooler with minimum internal temperature of 50F. All cooked and fresh slasas in the prep cooler had internal temperatures of 44F -52F. The person in charge discontinued the use of the prep cooler for cold holding and placed a work order for service at the time of inspection