| Violation
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Observation
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor.
Dry storage in dining area- Oil in plastic bottle.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
At cook line Utensils in standing water at 68F. Operator removed and stored correctly. **Corrected On-Site**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
Operator removed. **Corrected On-Site**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Employee touched ready to eat cake and cooked rice using bare hands without an approved AOP. Educated operator on proper handwashing procedures. Operator discarded items. Operator washed hands amd used gloves. **Corrected On-Site**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
At triple sink employee washing dishes but not sanitizing before storage. Advised operator on proper procedure for washing ,rinsing and sanitizing of equipment and utensils.
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Cook line flip top - Raw chicken over cooked plantains. **Repeat Violation** **Admin Complaint**
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08A-17-6
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
1.Outside reach in freezer- Raw chicken stored over whole muscle beef.
2.Prep area reach in freezer - Raw breaded chicken over fries. Educated manager on proper storage procedures. Operator separated and stored correctly. **Corrected On-Site**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1. Cook line flip top - Cut Lettuce -(60F),Pico de Gallo- (47), Cooked pork (60F - Cold Holding).
2. Front counter reach in cooler - Marinara sauce (47F Cold holding ). Per operator items were not prepared or portioned today. Items prepared 7-28 and stored in unit over night. See stop sale.
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1. Cook line flip top - Cut Lettuce -(60F),Pico de Gallo- (47).
2. Front counter reach in cooler - Marinara sauce (47F Cold holding ).
Per operator items were not prepared or portioned today. Items prepared 7-28 and stored in unit over night. See stop sale.
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41-18-4
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High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
Triple sink solution reading 200ppm plus. Operator remade solution during inspection to 100ppm. **Corrected On-Site**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Solution read 200 plus. Operator remade solution during inspection to 100ppm. **Corrected On-Site**
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11-07-5
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Provided poster to manager.
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01C-03-4
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Intermediate - Clam tags not marked with last date served.
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11-27-4
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Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Provided poster to manager.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing as evident of a strainer stored in the sink.
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02B-01-5
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Sea food ceviche not marked on menu as a raw product.
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Prep area reach in two door cooler - Several items in cooler not date marked. Educated employee on proper date marking.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Dining room area storage room - unlabeled spray bottle per operator containing bleach and water not labeled.
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