| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.
Observed with tan bowl above cooked rice in steam table.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Dishwashing employee needs hair restraint.
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
Observed with white rice in large grey storage bins near wait station.
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08B-39-4
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Basic - Raw fruits not washed prior to preparation.
Observed with whole tomatoes that were diced in kitchen prep area, 2cups of diced tomatoes, employee did not wash them before dicing, he discarded them as instructed and washed other tomatoes before dicing. **Corrected On-Site**
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21-10-4
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Basic - Soiled dry wiping cloth in use.
Observed cooks keep soiled cloths to wipe hands after handling raw meat and then used to wipe clean plates. He replaced this cloth with a clean one. **Corrected On-Site**
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08B-17-4
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Basic - Unwashed vegetables stored with ready-to-eat food. Observed unwashed mushrooms stored above cheese in large walk in cooler. Manager properly stored foods. **Corrected On-Site**
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21-08-4
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Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed it at 0ppm in rolling cart in cookline, manager corrected it to 200ppm. **Corrected On-Site**
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12A-12-4
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High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed in cookline, cooks are handling raw beef and chicken and then wiping hands with gloves, on aprons, and then handling clean plates and ready to eat foods without handwashing.
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12A-29-4
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High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed cook handle raw tenderized beef with gloves on and then handled a clean plate to put food on for an order without washing hands.
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Observed in Open top cooler:; cut lettuce (54-55°F - Cold Holding); sliced tomatoes (55-60°F - Cold Holding); pico de gallo (53°F - Cold Holding), employees put foods on ice as instructed to reduce temperature.
Operator has multiple cold holding units.
**Corrective Action Taken** **Corrective Action Taken**
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22-43-4
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High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Observed it at 100ppm ,employee began to fill sanitization compartment again.
**Corrective Action Taken** **Corrective Action Taken**
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08A-01-4
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High Priority - Raw animal food stored over cooked food.
Observed in 2 door cooler in cookline: raw beef in container stored above precooked chicken and potato fries. Operator stored it properly. **Corrected On-Site**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
Observed raw chicken in container stored above raw fish, operator properly stored foods. **Corrected On-Site**
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
Observed with cooked mole sauce, 10lbs, with cooked peppers in large walk in cooler, it is dated 08/15/17 and today is 08/22/17. Operator instructed to discard it.
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01B-24-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale.
Observed with cooked mole sauce, 10lbs, with cooked peppers in large walk in cooler, it is dated 08/15/17 and today is 08/22/17. Operator instructed to discard it.
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01B-03-4
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High Priority - Stop Sale issued due to adulteration of food product.
Raw fruits not washed prior to preparation.
Observed with whole tomatoes that were diced in kitchen prep area, 2cups of diced tomatoes, employee did not wash them before dicing, he discarded them as instructed and washed other tomatoes before dicing. Tomatoes ready to eat.
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Observed in ice machine next to laundry room.
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14-74-5
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Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
Open top cooler in front line has ambient air temperature of 71°F.
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