Agave Degrades its Sanitary Rating

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Shrimp & burger meat

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

Critical - Observed food stored on floor.Walk-in cooler

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Observed nonfood-contact equipment in poor repairReach in cooler

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Knives

Critical - Observed handwash sink used for purposes other than handwashing.Kitchen

Critical - No handwashing sign provided at a handsink used by food employees.Kitchen

Critical - Hand wash sink lacking proper hand drying provisions.Kitchen

Critical - Observed live flies in kitchen.

Observed floor area(s) covered with standing water.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Critical - Observed toxic item stored in food preparation area. Corrected On Site.

No copy of latest inspection report.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Working containers of food removed from original container not identified by common name.

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed food stored on floor.Oil and other misc foods. Kitchen

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Clean wiping cloth not properly stored.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.Unwrapped straws.

Critical - Handwash sink not accessible for employee use at all times.Kitchen & Dishwasher area Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing.Kitchen Corrected On Site.

Critical - Covered waste receptacle not provided in women's bathroom.Back ladies room.

Critical - Hand wash sink lacking proper hand drying provisions.bar & back ladies room. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory.Kitchen Corrected On Site.

Observed open dumpster lid.

Observed floor area(s) covered with standing water.By walk-in cooler dishwasher area.

Light not functioning.Kitchen & Prep aa

Carbon dioxide/helium tanks not adequately secured.Bar

Critical - No Certified Food Manager for establishment.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro