El Jimador

Inspector notes: Observed the bar handwash sink with food storage containers and food debris bowl of the sink. All sinks must be used only for their intended and labelled purpose (i.e. handwashing sinks used for handwashing only).

Inspector notes: Observed one bucket of dry spices, one container of cut peppers in the prep top cooler, and two containers of cheese dip in the walk-in all stored uncovered. All containers of food MUST be stored properly covered to prevent contamination.

Inspector notes: Observed three stacked large containers of cheese dip in the walk-in cooler prepped yesterday with temperatures ranging between 45-50 degrees in the center. Cooling food items should be monitored throughout the cooling process. Proper cooling methods include placing hot food in loosely covered shallow pans, using ice baths/ice paddles, and using ice as an ingredient. COS cheese dips discarded

Inspector notes: Observed that splash guards are needed and were not installed on the handwash and vegetable sinks in the main kitchen to prevent contamination of food during preparation on the prep tables beside the sinks. Observed food items stored on the floor of the dry storage areas, second dining area, bar, and at the server station. All items must be stored at least 6" off of the floor to prevent contamination.

Inspector notes: Observed ready-to-use knives stored in a knife block, and plates and bowls stored on clean shelves with dried food and physical debris. Observed plastic cups ready to use in the bar stacked wet. In-use utensils must be properly washed, rinsed, sanitized, and air dried after each use and must be stored in a way that protects them from contamination.

Inspector notes: Observed large single-use plastic dry spice containers with dates passed expiration reused for new spices. Observed single-use plastic cups in dry good containers for reuse serving the product. All single-use containers must be discarded after the product is consumed.

Inspector notes: Observed walk-in cooler with unsealed wood on the walls and ceiling and with missing tiles on the floor. Observed walls that are no longer easily cleanable in main kitchen by handwash sink and the dishmachine. Observed unsealed wood in bar. Observed unsealed wood in dry storage. Observed caulking and foam spray insulation in kitchen and dry storage that are not easily cleanable and are dirty as a result. Observed holes in the door from bar to kitchen. Observed that the facility has no mop sink. All of the above items contribute to possible contamination of food items and food contact surfaces in the facility. All areas in food, linen, and single use item storage and preparation areas must be maintained to be easily cleanable.

Inspector notes: Observed leaks in the bar hand sink faucet and in one keg line at the bar. All equipment must be maintained to ensure proper functioning.