Catrinas Mexican Fusion

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Refried beans dated for more than 7 days.
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Refried beans dated for more than 7 days.
  • Basic: Working containers of food removed from original container not identified by common name. Refrigerated food no date marking.
• Food protection and cross-contamination
  • Basic: Stored food not covered. Walk in cooler and freeze containers with pork.
• In-use utensils properly stored
  • Basic: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop inside food container in the dry storage are.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Equipment in poor repair. Oven under the stove top doesn't work.
  • Basic: Food storage container/container lid cracked or broken. Clear containers on drying rack. Operator corrected
• Wiping cloths and linens
  • Basic: In-use wet wiping cloth/towel used under cutting board. Vet towel under cutting board. Operator removed
  • Basic: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket next to utensils. Operator corrected
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener had debris. medium green cutting board.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. All soiled.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fans.
  • Basic: Buildup of food debris/soil residue on equipment door handles. Ice machine door accumulation and debris. Inside Ice bin door handle located at the bar. Operator corrected
• Single-service items
  • Basic: Single-service articles improperly stored. Jugs without the top. Operator corrected
  • Basic: Single-service articles not stored inverted or protected from contamination. Aluminum foil pans and serving containers in dry storage are. Operator corrected
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Back mop sink area.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1. dead in equipment room. Operator removed it and sanitized the area.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Dish area.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling/ventilation in dishwasher area. Hole in the ceiling in dry storage area.
  • Basic: Ceiling tile missing. Above prep line.
  • Basic: Floor soiled/has accumulation of debris. Oil debris build up behind the equipment in hot line.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Chemical spray bottles stored in equipment shelve. Operator corrected.
• Other sanitary and safe operation
  • Basic: Carbon dioxide/helium tanks not adequately secured. Operator corrected

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
  • Basic: Food storage container/container lid cracked or broken.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer.
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork over cooked chicken in walk in
  • Basic: Food stored on floor. -plantains in kitchen
• In-use utensils properly stored
  • Basic: In-use tongs stored on equipment door handle between uses.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. -freezer fan cover missing
  • Basic: Food storage container/container lid cracked or broken.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer floor
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice bucket
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found -7 flying insects at onion bags under prep table
  • Basic: Dead roaches on premises. -approximately 75 dead roaches throughout establishment
  • High priority: Roach activity present as evidenced by live roaches found. -1 live roach on door seal of cook line cooler (operator killed and discarded) -5 live roaches behind hot water pipe at 3 compartment sink (operator killed all and discarded) -15 live roaches coming from the wall next to rear door (operator killed all and discarded)
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -multiple areas throughout
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. -walls soiled with mold like substance throughout
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling in prep area
  • Basic: Floor soiled/has accumulation of debris. -under 3 compartment sink