Los Tios Restaurant Improves its Sanitary Rating

Violation: 14-35-1Observed ripped/worn tin foil used as shelf cover in kitchen.

Violation: 15-30-1Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable in walkins.

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation, rear door.Repeat Violation.

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers in walkin cooler. Repeat Violation.

Critical - Violation: 53B-08-1No 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 This violation must be corrected by : 7/21/10.

Faucet/handle missing at plumbing fixture, in ladies' restroom for cokd water.

Observed attached equipment soiled with accumulated grease, hood filters.

Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation, in walkin cooler.

Observed cutting board grooved/pitted and no longer cleanable.

Observed gaskets with slimy/mold-like build-up, walkin freezer.

Observed ripped/worn tin foil used as shelf cover.

Critical - Observed torn packages/bags of food exposing the contents to contamination, rice.

Critical - Electrical outlet missing cover plate, by walkin cooler. For reporting purposes only.

Critical - Exit signs not properly illuminated, in dining room. For reporting purposes only.

No Heimlich maneuver sign posted.

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

Observed build-up of grease on nonfood-contact surface, cookline.

Observed build-up of mold-like substance on surface of nonfood-contact surface, outside walkin freezer door.

Critical - Observed uncovered food in holding unit/dry storage area, in walkin cooler.

Observed utensils stored in crevices between equipment, knives between wall.

Observed wall soiled with accumulated food debris, behind cookline.