Sabor Latino

Contact Information

211 N. Main Street
Ann Arbor, MI 48104

Health Report - 06/19/2015 (3 critical incident(s))

(Critical) Observed salsa that was made the previous night at 51f and still in the cooling process, located in the three door upright cooler on the cook line. Cooling shall be accomplished in accordance with the time and temperature by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow pans; pf (2) separating the food into smaller or thinner portions; pf (3) using rapid cooling equipment ; pf (4) stirring the food in a container placed in an ice water bath; pf (5) using containers that facilitate heat transfer; pf (6) adding ice as an ingredient; pf or (7) other effective methods. Pf to correct: discard the noted food and start cooling the noted food with one of the above, approved methods. Corrected: person in charge discarded the noted food and stated that they would cool the food in smaller containers and use ice wands

(Critical) Observed an unlabeled chemical bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (pf) to correct provide the noted item with the common name of the chemical inside. Corrected: noted item was provided with the proper common name

(Critical) Observed salsa that was made the previous night at 51f and still in the cooling process, located in the three door upright cooler on the cook line. Cooked potentially hazardous food shall be cooled: (1) within 2 hours from 135f to 70f; p and (2) within a total of 6 hours from 135f to 41f or less. P to correct: discard the noted food and discontinue cooling food in large containers. Corrected: person in charge discarded the noted food and stated that they would cool the food in smaller containers and use ice wands

Observed an employee eating in the prep area and with a beverage with a screw on lid. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. (b) a food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles. To correct: discontinue eating in the prep area and provide a cup lid and straw for employee beverages. Corrected: person in charge instructed employee to no longer eat in the kitchen and discarded the noted beverage

Observed heavy ice build up in the walk-in freezer. Equipment shall be maintained in a state of repair and good condition. To correct defrost the freezer

Observed the following plumbing in need of repair: 1. Three compartment sink drain pipe. 2. Basement ice machine drain line leaking. A plumbing system shall be: (a) repaired according to law;(p) and (b) maintained in good repair. To correct: repair the noted items to eliminate the leaks

Health Report - 01/09/2015 (1 critical incident(s))

(Critical) Observed the can opener blade soiled with a food debris build up. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash, rinse and sanitize the noted item. Corrected: person in charge washed, rinsed and sanitized the noted item

Observed the pop gun holder no longer attached to the ice bin. Equipment shall be maintained in a state of repair and condition to correct repair the pop gun holder to hold the pop gun

Observed a hood vent installed horizontally. Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. To correct reinstall the vent vertically

Health Report - 07/21/2014 (6 critical incident(s))

(Critical) Observed the following food contact surfaces soiled with a food debris build up: 1. Underside of shelf over steam table on the cook line. 2. Underside of shelf over the top loading reach-in cooler on the cook line. 3. Can opener blade. 4. Multiple utensils in clean dish storage under the prep table. Equipment food-contact surfaces and utensils shall be cleaned: (1) before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) correct by washing, rinsing and sanitizing the noted items. ,

(Critical) Observed the hand sink in the kitchen to only have hand sanitizer available for use. No soap present. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (pf) correct by providing soap to the noted hand sink. Corrected: person in charge provided soap to the noted hand sink.

(Critical) Observed facility made salsa that was cooked the night before at 56f and still in the cooling process sealed with plastic wrap, located in the three door upright cooler by the back door. Cooked potentially hazardous food shall be cooled: (1) within 2 hours from 135f to 70f; p and (2) within a total of 6 hours from 135f to 41f or less. P person in charge discarded the noted food and stated that they would cool the food in containers that are not sealed, use the ice wands and temp throughout the process to ensure food gets down to the proper temperatures in the time frame noted above.

(Critical) Observed a spray bottle with blue and red cleaning chemicals in use in the kitchen without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (pf) correct by providing labels to the bottles with the common name of the chemical being stored within. Corrected: person in charge provided the proper name to the noted items

(Critical) Observed multiple small containers of salsa at 57f in the two door keg at the bar. Note: cooler was not working at the time of inspection. Potentially hazardous food that is to be cold shall be held at 41f or below. Correct by discarding the noted food into the garbage. Corrected: person in charge discarded the noted food into the garbage.

(Critical) Observed an inconsistent date marking system in use throughout the facility. Note: all food had date corrected during inspection. Potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41�f or less for a maximum of 7 days. (pf) correct by putting a consistent date marking system in place for use in the facility. ,

Observed carpet installed in the following areas: 1. Food storage room adjacent to the employee bathroom and staircase leading to the office. Note: carpet is very soiled and black in color. 2. In the storage room with the ice machine directly adjacent to the office where beer is also stored. Except for anti slip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Correct by removing the carpet and making the floor smooth and easily cleanable. ,

Observed the two door bar keg cooler with salsa holding inside at 57f. Note: other non-potentially hazardous liquids were temping at 50f. Equipment shall be maintained in a state of repair and good condition. Correct by repairing the noted cooler to hold cold food at 41f or below. ,

Observed the following non-food contact surfaces soiled with a debris build up: 1. Top of aquafina cooler at the bar. 2. Brown shelving under blenders at the bar. 3. Top of two metal shelving above the microwave in the prep area. 4. Emerson thermostat on wall in prep area. 5. Wall of the prep area, behind the microwave, shelves and around the thermostat. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct by cleaning all the noted items and cleaning them at a frequency that maintains them free of debris build up. ,

Observed single use containers for sour cream and milargo being heavily reused throughout the facility. Single-service and single-use articles may not be reused. Correct by discontinuing use of single use containers for food storage and provide food grade containers for food storage.

Health Report - 01/15/2014 (1 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, a large bucket of diced chicken 60°F and diced beef 60°F in the bottom shelf of the 2 door reach in cooler, which were made the previous night. Pic corrected by discarding chicken and beef and was instructed to monitor and ensure tcs food is cooled properly, that is from 135°F to 70°F in 2 hours and from 70°F to 41°F in 4 hours.

Found the shelving in the bar and dishwashing area worn and no longer smooth. To correct repair/replace shelving to be durable, smooth and cleanable.

Found the top of cheese melter soiled with grease and food debris. Found the interior of oven soiled with heavy build up and accumulation. To correct clean cheese melter and oven and keep clean.

Found the wall behind the dishwashing counter worn and uneven. Found the ceiling in the back kitchen area covered with plastic to correct repair/replace wall and ceiling to be durable, smooth, and cleanable.

Found the floor under equipment, edges and corners on the cooking and prep area soiled with accumulation and build up. Found the carpeted floor in the back side storage room soiled with debris. To correct clean floor and clean on a more frequent schedule.

Found cracks on the large plastic storage tub used to hold nacho chips. To correct replace cracked storage tub with a commercial grade plastic storage tub.

Health Report - 07/25/2013 (2 critical incident(s))

(Critical) Found the water supply line of the urinal in the mens restroom without backflow protection. To correct install an atmospheric vacuum breaker (meeting asse 1001 or 1037) downstream of the valve.

(Critical) Found time/temperature control for safety (tcs) food, a container of beans 110°F, and a container of chili 110°F in the steamtable. Pic corrected by having employee reheat items to 165°F for 15 seconds, and has been instructed to monitor and ensure tcs food that is to be hot held is reheated to at least 165°For 15 seconds.

Found the shelf under the kitchen prep table and edges of counter tops soiled with debris. Found the exterior of cooler doors soiled with splash and buildup. Found the interior and exterior of cooking equipment soiled. To correct clean all noted areas and keep clean.

Found the floor under equipment, edges and corners soiled with accumulation and build up. Found the walls in the kitchen behind prep table, and equipment soiled with splash and build up. Found the floor in the carpeted storage room soiled with accumulation. To correct thoroughly clean noted areas and keep clean

Observed the presence of flies in the bar and back kitchen prep area. To correct keep areas clean and dry, in good repair, and continue fly control measures.

Found the floor in bar area with cracked tiled and rough patched areas, and the kitchen tiled floor had numerous cracks. To correct repair tiled floor to be durable, smooth, and cleanable. Found the ceiling in the back kitchen area covered with a patch of wall paper. To correct verify if ceiling is leaking, repair as needed, and finish ceiling to be durable, smooth, and cleanable.

Found single use utensils ( liners used to line chip baskets) being reused. Pic corrected by having employee remove all used liners from baskets. Pic has been instructed to monitor and ensure basket liners are changed after each use.

Health Report - 01/23/2013 (1 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, a container of meat sauce 59°F in the 2 door reach in cooler. Pic states meat suace was made 2 days ago, may have been left out for a short period of time, but may not have been cooled properly, as other foods in this cooler were 41°F or lower. Pic corrected by discarding meat sauce, and has been instructed to monitor and ensure tcs foods are cooled properly.

Found the floor under cooking equipment on the cooking line soiled with build up and accumulation. Found the carpeted floor in the storage room soiled with build up and accumulation of debris. To correct thoroughly clean floors and keep clean.

Found the door gasket of the 1 door reach in cooler loose and hanging from door. Observed water dripping from the evaporator coil of the 2 door reach in cooler. To correct repair coolers to operate and function as designed.

Found the floor wall junction in the bar with open seams and gaps. Found the walls in the kitchen and storage areas with damaged surfaces. To correct repair floor wall junction and walls to be durable, smooth and cleanable.

Health Report - 08/01/2012 (1 critical incident(s))

(Critical) Found cooked vegetables in a 5 gallon container which previously held sanitizer in the 2 door reach in cooler. Pic corrected by having employee discard 5 gallon container and vegetables, and has been instructed to monitor and ensure food is not held/stored in containers which previously held chemicals.

Found light in the cooking hood not working. To correct repair/replace light.

Found the interior bottom of the right oven missing. To correct repair/replace missing bottom.

Found several spray nozzles of the dishwashing machine clogged with debris. To correct clean spray nozzles and keep clean.

Found the floor (under equipment, edges and corners) in the kitchen soiled with accumulation and build up. Found the carpeting in the storage room soiled with greasy build up. To correct thoroughly clean floors and keep clean.

Found cardboard being used as a shelf to hold additional layer of glasses. To correct discontinue using cardboard as a shelf and replace with shelving that is smooth, durable, and easy to clean.

Found the back screen door left open in the back kitchen. Pic corrected by having employee close door.

Found baskets of chips stored under the drain of the steam table. To correct relocate chips to a more protected location away from steam table drain.

Found the shelves, sides and bottoms of coolers soiled with accumulation. To correct clean surfaces of coolers and clean on a more frequent schedule. Found the can opener holder soiled with food debris. To correct clean can opener holder.

Found no chlorine test kit available in the dishwashing area. To correct provide chlorine test kit.

Health Report - 02/07/2012 (0 critical incident(s))

Found carbboard used as shelving spacers to hold inverted glasses. To correct discontinue using cardboard as shelving spacer to hold glasses.

Found the sides of the fryer on the cooking line soiled with greasy build up. Found the door gaskets and bottoms of coolers in the kitchen soiled. Found the floor of the outside walk in freezer soiled with accumulation. To correct clean as soon as possible, and clean on a more frequent schedule.

Found mouse droppings in the stair way side ledge leading to the basement. To correct keep facility well sealed to prevent pest entry, clean and in good repair, and continue pest control measures.

Found a cardboard box originally used to hold food, holding hard shell tacos. Pic corrected by having employee place tacos in a food grade container

Found the interior bottom of the right oven missing. Found the spray rinse nozzle in the dishwashing area wrapped with plastic bag. To correct replace missing oven bottom, and repair spray rinse nozzle.

Found light not working in the cooking hood. To correct repair/replace light.

Found the floor under and around the dumpster soiled with accumulation of debris. To correct clean as soon as possible, and keep clean.

Found the ceiling tile in the basement stairway area damaged. Found the wall in the basement stairway area partially covered with damaged tile. To correct repair ceiling and walls in the basement stair way area.

Found the carpeted floor in the storage room soiled with accumulation and build up. Found the floor (under equipment, edges and corners) on the cooking line soiled with greasy build up and accumulation of debris. To correct thoroughly clean floors, and clean on a more frequent schedule.

Health Report - 08/09/2011 (1 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, sliced tomatoes 50°F, cheese 51°F, and sour cream 49°F in the top portion of the 4 drawer prep top cooler, and found empanadas 49°F, cooked plantains 49°F, and fish 49°F in the bottom portion of the 4 drawer prep top cooler. Pic temporarily corrected by discarding tcs food, and has been instructed not to use this cooler to hold tcs food, until repaired/replaced to hold tcs food at 41°F or lower. ,

Found the spray nozzles of the dishwashing machine clogged with debris. To correct clean spray nozzles and keep nozzles clean.

Found food license not posted. To correct post current food license in a conspicuous place for public inspection.

Found the floor in the kitchen cooking and prep areas soiled with accumulation and build up. Found the carpeted floor of the storage room soiled with accumulation of food debris and build up. To correct clean as soon as possible, and clean on a more frequent schedule.

Found the 4 drawer prep top cooler on the cooking line not holding tcs food at 41°F. To correct repair/replace cooler to hold tcs food at 41°F or lower. Found the interior door sealing area of the microwave door rusting and no longer smooth. To correct replace microwave.

Observed employee working in cooking area not wearing hat/hair restraint. To correct provide hat/hair restraint and remind employees to wear them.

Found the ceiling around the cooking hood with open spots. To correct fill in all voids and spaces, so ceiling is smooth and covered.

Found food in cases and bags stored on the floor of the outside walk in freezer. Found an opened, and uncovered case of peppers on the shelf of the storage room. Found cases of food on the floor of the back kitchen area. To correct store food in a more protected manner on shelves at least 6 inches off the floor.

Health Report - 02/11/2011 (1 critical incident(s))

(Critical) Found a large container of salsa and black bean sauce with a 9 day discard datemark in the 3 door reach in cooler. Found an opened gallon of milk with no datemark in the 3 door reach in cooler. Pic corrected by having employee label salsa, black bean sauce, and milk with 7 day datemark ( day prepared/opened + 6 days). Pic has been instructed to re-train and monitor employees on proper datemarking. This is a repeat critical violation and a risk control plan form has been issued. , found a large container of salsa and black bean sauce with a 9 day discard datemark in the 3 door reach in cooler. Found an opened gallon of milk with no datemark in the 3 door reach in cooler. Pic corrected by having employee label salsa, black bean sauce, and milk with 7 day datemark ( day prepared/opened + 6 days). Pic has been instructed to re-train and monitor employees on proper datemarking. This is a repeat critical violation and a risk control plan form has been issued. On follow up inspection found salsa with a 3 day discard date, and black bean sauce with a day prepared date. Pic corrected by providing 7 day discard datemark for salsa and black bean sauce. Pic states facility is using a 7 day discard datemarking system. Pic was reminded that the date marking system must be consistent and used by every one. On follow up inspection found an opened gallon of milk without 7 day discard datemark. Pic corrected by providing 7 day discard datemark. These datemarking violations were corrected on routine inspection, and had to be corrected on follow up. Pic states he has new employees and they have to be trained on 7 day datemarking. Risk control plan for datemarking was submitted, reviewed, and should work if followed. Today's follow up inspection indicates further training and monitor will be necessary. Continue to work on train and monitor that employees are properly datmarking items.

Found facility using handsink in the back kitchen area as a "dump sink", as it was filled with lemon wedges and straws. To correct discontinue using handsink as a "dump sink", and use handsink to wash hands only.

Found soiled cardboard lining shelves in the back kitchen 1 door reach in cooler. To correct remove cardboard lining, as cardboard is not easy to clean and affects air flow.

Found the employee personal storage area, which is by the storage area in a disorderly state. To correct clean and organize employee storage area

Found no chlorine test kit available to verify dishwashing machine chemical sanitizing dishes. To correct provide chlorine test kit.

Found the floor (under equipment, edges and corners) in the kitchen and storage room soiled with build up and accumulation. To correct thoroughly clean floors and clean on a more frequent schedule.

Found a frozen container of shrimp thawing on the back kitchen prep table. Pic corrected by having employee place frozen shrimp in the reach in cooler to thaw. Pic has been reminded of proper methods of thawing foods, and has been instructed to ensure proper thawing procedures are being followed.

Found no sign in the employee restroom handsink area. To correct provide a sign reminding employees to wash their hands.

Found a recently made, large and deep container of pork cooling in the 2 door reach in cooler. Pic corrected by having employee divide large container of pork into 3 shallow pans, and place pans in the walk in cooler for rapid cooling. Pic was reminded that time/temperature control for safety (tcs) food must be cooled from 135°F to 70°F in 2 hours, and then from 70°F to 41°F in 4 hours.

Found the interior door edges of the microwave with rough surfaces. To correct replace microwave as door sealing area is showing wear.

Used an ice bath and found 1 dial faced thermometer not calibrated, and 1 thermometer appear to be broken. To correct follow manufacturers directions and calibrate thermometers or replace thermometers.

Found the ceiling by the back door wall peeling and appear to be leaking water. To correct repair source of leak, repair and refinish damaged ceiling areas.

Found large storage containers of food in the store room without lids. To correct protect food in storage by covering food storage containers with lids.

Found light in cooking hood not working. To correct repair/replace light

Health Report - 08/17/2010 (5 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, a container of chicken 115°F, beef 110°F, beans 115°F in the cooking line hot holding steam table (note a large tub was catching water leaking from steam table). Pic corrected by discarding tcs food, and has been instructed not to use this hot holding steam table, until repaired/replaced to hold hot tcs food at 135°F or above. Found a container of minced beef 115°F in the oven on the cooking line. Pic corrected by re-heating beef to 165°F for 15 seconds, and has been instructed to monitor that tcs food held in or on oven are held at 135 or above. Hot holding violation has repeated, and a risk control form for hot holding has been issued. Found a small container of shredded cheese in a pan of water (melted ice bath) on the steam table by the dishwashing machine. Pic corrected by discarding cheese, and has been instructed to ensure tcs food is held at 41°F by ensuring ice surrounds tcs food at all times. Found small serving containers of red and green salsa 50°F in the 2 door sliding glass cooler. Pic corrected by discarding salsa, and has been instructed to verify if employees are leaving salsa out at tables or if cooler is not holding tcs food at 41°F. To permanently correct store salsa at 41°F in a properly working cooler. , found time/temperature control for safety (tcs) food, a container of chicken 115°F, beef 110°F, beans 115°F in the cooking line hot holding steam table (note a large tub was catching water leaking from steam table). Pic corrected by discarding tcs food, and has been instructed not to use this hot holding steam table, until repaired/replaced to hold hot tcs food at 135°F or above. Found a container of minced beef 115°F in the oven on the cooking line. Pic corrected by re-heating beef to 165°F for 15 seconds, and has been instructed to monitor that tcs food held in or on oven are held at 135 or above. Hot holding violation has repeated, and a risk control form for hot holding has been issued. Found a small container of shredded cheese in a pan of water (melted ice bath) on the steam table by the dishwashing machine. Pic corrected by discarding cheese, and has been instructed to ensure tcs food is held at 41°F by ensuring ice surrounds tcs food at all times. Found small serving containers of red and green salsa 50°F in the 2 door sliding glass cooler. Pic corrected by discarding salsa, and has been instructed to verify if employees are leaving salsa out at tables or if cooler is not holding tcs food at 41°F. To permanently correct store salsa at 41°F in a properly working cooler. On follow up inspection found the cooking line hot holding steam table not in use, but 2 portable hot hold wells available if needed. Pic states he is not using this steam table until either repaired or replaced. Violation corrected at this time. On follow up inspection found foods being heated in the oven, and oven not being used to hot hold tcs food. Pic states he is monitoring and ensuring that food once heated is held at 135°F or above. This violation was corrected on routine inspection, and re-verified on follow up. Rcp for hot holding has been submitted, reviewed and should work if followed. On follow up inspection found no tcs food in ice bath on steam table. Pic states they use ice for certain foods and if used management will ensure foods are surrounded by ice and temperatures will be monitored to ensure tcs food is held at 41°F. This violation was corrected on routine inspection, and re-verified on follow up. On follow up inspection found serving containers of red and greeen salsa 41°F in a new 1 door reach in cooler in the kitchen. (please submit manufacturer's cut sheet). This violation was corrected on routine inspection, and re-verified on follow up. A rcp for cold holding has been submitted, reviewed, and should work if followed.

(Critical) Found a opened case of raw shell eggs stored above stacked packages of tortilla wraps in the 3 door prep top cooler. Found a container of raw fish stored next to ready to eat food in the 4 drawer prep top cooler on the cooking line. Pic corrected by moving raw food below and away from ready to eat food. This is a repeated critical violation and a risk control plan form has been issued. , found a opened case of raw shell eggs stored above stacked packages of tortilla wraps in the 3 door prep top cooler. Found a container of raw fish stored next to ready to eat food in the 4 drawer prep top cooler on the cooking line. Pic corrected by moving raw food below and away from ready to eat food. This is a repeated critical violation and a risk control plan form has been issued. On follow up inspection found no raw shell egss or raw fish stored next to or above ready to eat foods in coolers. This violation was corrected on routine inspection, and re-verified on follow up. Rcp plan for cross contamination was reviewed and should work if followed.

(Critical) Found 2 dented cans on the ready to use shelf in the back storage room. Pic corrected by placing dented cans in the dented can storage area to be returned to supplier. , found 2 dented cans on the ready to use shelf in the back storage room. Pic corrected by placing dented cans in the dented can storage area to be returned to supplier. On follow up inspection found no dented cans on the ready to use shelf in the back storage room. This violation was corrected on routine inspection, and re-verified on follow up.

(Critical) Found a wood case of peeled onions with numerous flies under the prep table. Pic corrected by having employee carefully discard case of onions with flies. Pic has been instructed to monitor that food is protected from contamination. Found an opened gallon of milk passed it's use by date. Pic corrected by discarding milk passed it's use by date. , found a wood case of peeled onions with numerous flies under the prep table. Pic corrected by having employee carefully discard case of onions with flies. Pic has been instructed to monitor that food is protected from contamination. Found an opened gallon of milk passed it's use by date. Pic corrected by discarding milk passed it's use by date. On follow up inspection found no peeled onions with flies and no milk passed it's use by date. This violation was corrected on routine inspection, and re-verified on follow up.

(Critical) Found ready to eat, time/temperature control for safety (tcs) food, large containers of red and green salsa, guacamole, and an opened gallon of milk without datemark in the 3 door reach in cooler. Pic corrected by providing proper 7 day (day opened/prepared + 6 days) to all noted items. Pic has been instructed to monitor that employees are datemarking appropriate items. , found ready to eat, time/temperature control for safety (tcs) food, large containers of red and green salsa, guacamole, and an opened gallon of milk without datemark in the 3 door reach in cooler. Pic corrected by providing proper 7 day (day opened/prepared + 6 days) to all noted items. Pic has been instructed to monitor that employees are datemarking appropriate items. On follow up inspection found rte, tcs food, large containers of red and green salsa, guacamole, and milk with 7 day discard datemarks. This violation was corrected on routine inspection, and re-verified on follow up.

Found the interior of the microwave oven in the back prep area soiled. Found the base of the blender soiled with accumulation. Found the floor of the outside walk in freezer soiled with accumulation and debris. To correct clean noted items as soon as possible, and clean on a more frequent schedule.

Observed spray/splash from the dishwashing area landing on the hot holding steam table counter next to uncovered foods. To correct protect food from possible splash by covering food. Found cases of food on the floor in the outside walk in freezer. To correct place case of food on shelves at least 6 inches off the floor.

Found facility with a quat test kit to check the chlorine sanitizing dishwashing machine. To correct provide a chlorine test kit to verify that dishwashing machine is chlorine sanitizing dishes.

Found the storage room floor soiled with accumulation of debris. Found the kitchen floor with pooling water in various areas. Found the floor ( under equipment, edges and corners) in the kitchen soiled with build up and accumulation. To correct throughly clean note areas as soon as possible, and clean on a more frequent schedule.

Found the hot holding steam table by the cooking area leaking water. Found the 2 door glass cooler in the dining room not holding tcs food at 41°F. Found the paper towel dispenser in mens restroom not working. To correct repair/replace steam table, cooler and paper towel dispenser.

Found a shelf of inverted glassed stored on a shelf not at least 6 inches off the floor in the dining room wait station area. To correct raise shelf so glasses are at least 6 inches off the floor.

Found no thermometer in the 4 drawer prep top cooler. To correct provide thermometer in all coolers.

Health Report - 03/06/2009 (1 critical incident(s))

(Critical) Found the cold water faucet valve in the dishwashing area handsink not working properly. To correct repair cold water faucet valve. Found the critical level of the fill valve in the mens toilet tank not at least 1 inch above the overflow pipe. To correct repair/adjust fill valve so the critical level is at least 1 inch above the rim of the overflow pipe. , found the cold water faucet valve in the dishwashing area handsink not working properly. To correct repair cold water faucet valve. Found the critical level of the fill valve in the mens toilet tank not at least 1 inch above the overflow pipe. To correct repair/adjust fill valve so the critical level is at least 1 inch above the rim of the overflow pipe. On follow up inspection found the cold water faucet in the dishwashing handsink repaired and working, and found the critical level of the fill valve in the mens toilet tank at least 1 inch above the overflow pipe. Violation corrected

Found no chlorine test kit available to check the dishwashing machine, but a quat test available. To correct provide a chlorine test kit to check if dishwashing machine is chlorine sanitizing dishes

Found the floor (under equipment, edges and corners) on the cooking line soiled with accumulation. Found the walls around the dishwashing area soiled. To correct clean as soon as possible, and clean on a more frequent schedule

Found the dumpster lids partially left open by a box wedged between lid and dumpster. To correct keep dumpster completely closed

Found no handwashing sign in the dining room waitstation area and no handwashing sign in the ladies public restroom. To correct provide signs reminding employees to wash their hands

Found dented cans on shelf not clearly identified as dent cans for return to supplier. To correct clearly designate dented can storage area for return to supplier.

Found the interior of the door of the microwave oven rusty and uneven. To correct repair/replace microwave oven. Found a hood filter in the kitchen cooking hood broken. To correct repair/replace hood filter

Found the wall under the dishwashing counter in poor repair. Found some tile in the kitchen and dining areas loose and damaged. Found the floor in the womens public restroom with a wood like patch which is not even and completely sealed. Found a ceiling tile in the mens restroom water stained and warped. To correct repair all noted areas as soon as possible

Found the dumpster area soiled with debris. To correct keep areas clean