Las Lenas Argentinian Steak House Improves its Sanitary Rating

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.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.

Critical - Observed food stored in ice used for drinks.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed ice scoop with handle in contact with ice.

Critical - Observed buildup of slime on soda dispensing nozzles.

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

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

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

Critical - Hand wash sink lacking proper hand drying provisions.

Lights missing the proper shield, sleeve coatings or covers.

Wet mop not hung to dry.

Observed unnecessary items on the premise.

Carbon dioxide/helium tanks not adequately secured.

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

Observed gaskets/seals on cold holding unit in poor repair. RIC IN THE KITCHEN

Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 compartments sink.

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

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed interior of microwave soiled.

Critical - Observed encrusted, soiled material on slicer.

Critical - Hot water not provided/shut off at employee mop sink. Corrected On Site.

Faucet/handle missing at plumbing fixture. HANDSINK IN THE KITCHEN

Critical - Vacuum breaker mising at hose bibb. mop sink.

Critical - No waste receptacle provided at handwash lavatory with disposable towels.

Critical - Lack of toilet tissue at each toilet.

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.

Critical - Outer openings not protected with self-closing doors.

Observed hole in wall. DESSERT AREA

Lights missing the proper shield, sleeve coatings or covers. above 3 compartments sink.

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