Health Inspections: Agave, Quito's, The Lobster Pot and More

July 8: Agave

• The hand sink on the prep line in the kitchen, is in between two prep units. These units are exposed to splash from the hand sink. Splash guards are required on both sides of the sink. A temporary fix has been put in place, a new sink with built-in splash guards is on order.
• The floor in the downstairs prep area is worn and exposing unsealed cement. This is not smooth, durable and easily cleanable. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas and toilet rooms.
  

• Adequate handwashing facilities supplied and accessible.
• Dishes and utensils were observed in the hand sink. A handwashing sink must not be used for purposes other than handwashing.
  
• Soda cases and cases of cones are stored on the floor in the storage area. Food must be stored at least 6 inches above the floor.
  
• Cases of single serve cups are stored on the floor in the storage area. Single service items must be stored 6" off of the floor.
  

• Food items, located in the refrigerator, was not marked with the date of preparation. Ready-to-eat potentially hazardous food , prepared in the establishment and held for more than 24 hours, must be marked with the date of preparation.
• Chemicals were stored on the same shelf with food/equipment/single service in the kitchen. Chemicals were removed from area.
  
• Vacuum packed salmon was allowed to thaw with the seal intact. Vacuum seal must be broken when thawing.
  Beverage tubing was observed in contact with ice used for drinks at the bar. Beverage tubing and cold plate beverage cooling devices must not be installed in contact with stored ice.
  The cutting board in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
  The nonfood-contact surfaces of the pipes over the cook line have an accumulation of dust, dirt, and debris.
  The ceiling/lights above the cook line area has an accumulation of dust and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

• Some items that were cooled, temped at 43 degrees in large walk-in. Walk-in door is opened frequently and temps fluctuate. Improper cooling may be the issue, cooling charts are going to be required on all cooled items. Chef will utilize smaller walk-in which is not opened as frequently and normally hold a lower temp. Charts must be available to inspector at next inspection.
• The condensate from the small walk-in is draining into a container. Condensate drainage and other non-sewage liquids must drain into a drain. Owner will look into having this repaired when floor is done or an evaporator will be added to unit.
• The door to the walk-in freezer is in poor repair. The covering of the door is coming off and exposing wood underneath, the gaskets on the door are broken and ineffective. The door must be replaced or repaired.
• The floors in the kitchen constructed of unsealed cement which is not durable, easily cleanable or nonabsorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas and toilet rooms.

• Per interview of owner, utensils and equipment are only being washed and rinsed. Outside of cups and handles of scoops are cleaned with window cleaner. Wash, rinse and sanitize process was explained to owner, handout was given, and owner was instructed to not use window cleaner on food equipment or utensils.
• Ice cream scoops are rinsed in the dip well between use, the dip well water is not on. The water in the dip well must be running to be used properly.

• A hose is connected to the faucet at the mop sink. This faucet is lacking a backflow prevention device. An approved backflow prevention device is required in order to prevent backflow of a solid , liquid or gas contaminant into the water supply at each point of use at a food establishment.

• The establishment does not employ a full-time, on site manager certified in food safety. Each food establishment where potentially hazardous foods are prepared shall employ at least one (1) full-time , onsite manager certified in food safety who is at least eighteen (18) years of age. Has certificate but not registered.

• Establishment is purchasing baked goods from an unlicensed individual working out of a local restaurant. Establishment can no longer sell these items.

• Per staff interview utensils and equipment are not being sanitized after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized at the 3-bay-sink. Copy of a sink set-up sheet was given and gone over with staff.

• Working container of wheat flour was not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar and spices must be labeled with the common name of the food.

• The 3-bay sink is adjacent to coffee equipment, this equipment is exposed to splash form the sink. A splash guard is required between the sink and the coffee equipment.
• Drink cases are stored on the floor under equipment. Food must be stored at least 6 inches above the floor.
  
• Spreaders used for crepes were stored in a container of water between uses. Utensils must be stored in a clean, dry location between uses.
  
• Cases of single serve cups are stored on the floor. Single service items must be stored 6" off of the floor.
• The white portable cutting board is very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
  
• The deli display unit temped at 46 degrees F, the door on the unit was slightly open. Doors were closed and unit reached 40 degrees. Doors on unit do not close properly. Tracks are dirty and need to be cleaned. Temps must be monitored to ensure proper temps are being held.
  
• The nonfood-contact surfaces of the door tracks on the deli unit have an accumulation of dust, dirt, food residue and other debris. Equipment must remain free of residue.
  

• Cleaning chemicals and medicines were stored on the same shelves with food. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens and/or single service by spacing or petitioning and locating them in an area that is not above food, equipment utensils, linens and single service articles.
• Drink cases are stored on the floor in the storage area. Food must be stored at least 6 inches above the floor.
  
• The nonfood-contact surfaces of the inside of the milk cooler doors, the handles and under the bottom shelves has an accumulation of dust, dirt, food residue and other debris.
  
• Here is an accumulation of debris in the compactor enclosure. Refuse area must remain clean.
  

• Food/drink cases are stored directly on the floor in the storage area and on display in the store. Food must be stored 6 inches off of the floor.

• The door to the outside, located in the back, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.