LAREDO'S MEXICAN BAR & GRILL

Adequate ventilation and lighting; designated areas used — Inspector Note: Lighting in the far right side of the walkin unit is insufficient to see the floor without illuminating another light source. CA: The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; 30 DAY CORRECTION IS REQUIRED.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee drink on the prep table in the main kitchen. CA: Areas designated for employee items must be stored away from food preparation areas, areas where food is protected from contamination. COS: Cup removed.

Food stored covered — Inspector Note: Observed foods stored uncovered in the main kitchen prep top unit drawers(pork and fish) and drawers under the grill (all items onions, peppers, zucchini, other veggies, chicken, beef, and fish); in the bar area reach in cooler(cut oranges). C/A: Food stored should be covered to prevent the possibility of contamination. COS: All foods were covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the cavity's roof of two microwaves in the main kitchen with food encrusted and 2 white cutting boards stored under the prep table with food encrusted in deep slits; soda gun internal nozzle with mold build up in the bar area. CA: Food must be maintained clean to sight and touch. COS: Cutting boards discarded; other items cleaned and sanitized.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed a lunch bag containing employee food and 2 drinking cups stored on the prep top table beside the fryer in the main kitchen. CA:Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Items removed from the table.

Proper cold holding temperatures — Inspector Note: Observed pork in the drawers of the prep top unit stored at 44F and 46F in the main kitchen. CA: TCS cold held foods must be maintained at 41F or below COS: Cooled to 41F @ 1:55PM, temps taken around 1:25 PM

Proper hot holding temperatures — Inspector Note: Observed rice hot holding in the main kitchen steam table at 128F CA: TCS hot held foods must be maintained at 135F or above. COS: Rice discarded