El Coyote Improves its Sanitary Rating

Critical - Establishment operating without a current Hotel and Restaurant license.

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. DISCARDED Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH_IN COOLER AT AMBIENT TEMPERATURE OF 51F. DO NOT USE REACH_IN COOLER UNTIL REPAIRED.

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

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed potentially hazardous food thawed in an improper manner. PORK THAWED IN HWS Corrected On Site.

Critical - Observed employee improperly washing hands. Corrected On Site.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

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

Critical - Equipment food-contact surfaces and utensils not sanitized.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Hot water not provided/shut off at 3-compartment sink.

Critical - Hand sink missing in food preparation room or area. NEEDS TO DESIGNATE SINK AS HWS, WITH ALL SUPPLIES.

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

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

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

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

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 - No thermometer provided to measure temperature of food product.

Critical - No conspicuously located thermometer in holding unit.

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

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

Critical - Hand wash sink lacking proper hand drying provisions.

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

Critical - Manager lacking proof of Food Manager Certification.

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 - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.

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

Critical - No conspicuously located thermometer in holding unit.

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

Critical - Hot water supply not maintained during peak periods. NO HOT WATER

Critical - No handwashing sign provided at a handsink used by food employees. ALL HANDWASH SINKS

Critical - Hand wash sink lacking proper hand drying provisions.ALL HANDWASH SINKS

Critical - Handwashing cleanser lacking at handwashing lavatory. ALL HANDWASH SINKS

Observed hole in wall.

Critical - Manager lacking proof of Food Manager Certification.

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