1.) Observed items in top holding on the prep line reading at greater than 41 °F. Several items tomato, cooked chicken, chorizo, lettuce were overstocked in their tubs. Please turn down temperature or have unit serviced to hold temp at 41°F or below. Discontinue practice of stocking foods above the "food line" in the tubs. Please keep foods covered during slow periods to help maintain cool temperatures throughout.

Note: Manager turned down temperature for refrigeration unit while inspector was on site. Inspector discussed with manager about keeping lids closed when not in use.

REPEAT VIOLATION

1.) Observed several flies in the kitchen. Take the following precautions to help eliminate flies:
1) Clean and sanitize damp, dark areas in the kitchen (floor sinks, underneath the dishwasher/3-comp sink).
2) Keep all doors closed as much as possible during the day. (Weather strip back door).
3) Install approved light traps with sticky boards, taking care not to risk contamination of food and food contact areas.
4) Contact a licensed pest control service and begin regular service if the above steps do not take care of the issue.

1.) Observed sanitizer bucket at 50 ppm chlorine. Maintain 100ppm. Manager adjusted sanitizer bucket while inspector was on site; recorded at 100 ppm chlorine.
CORRECTED ON SITE.

1.) Observed cooked pork and various vegetables foods stored in walk-in refrigerator uncovered. Keep all stored foods covered to prevent overhead contamination.

2.) Observed egg yolk and eggs stored over produce in the walk-in refrigerator. Store foods in refrigeration units according to final cook temperature (highest on the bottom shelves). See Below:

TOP LEVEL >>> Ready to eat foods, produce
NEXT LEVEL >>> Fish, eggs, pork, beef, lamb, veal
NEXT LEVEL >>> Ground meats (not including poultry)
BOTTOM LEVEL >>> Poultry and stuffed meats.

1.) Observed containers of ground beef and onion stored directly on the floor of the walk-in refrigerator. Please discontinue practice of storing food items directly on the floor and store them on wire shelving in the walk-in cooler or 6 inches above the ground.

1.) Observed food debris and food build up in reach-in True reach-in freezer. Please maintain reach-in freezer to prevent food and food debris build up.

Observed fly strips in dishwashing/storage area. Remove ASAP. All pest management must be done by a professional company.

Observed empty paper toewel dispensor at hand washing sink. Provide paper towel in dispensor at all time. Corrected on site,

Observed an employee does not know the different methods of cooling potentially hazardous foods (PHFs) in pans. All potentially hazardous food must be rapidly cooled from 135*F to 70 *F, within 2 hours, and then from 70 to 41*F, within 4 hours. Follow this procedure while cooling PHFs in shallow containers at all times.

Also train employees how to rapidly cool foods and storage.

Observed rice hot holding temperature at 125*F. Hot holding must be at or above 135*F. Top portion of rice was removed and discarded. Rice holding temperature was rechecked and probed at 139*F.

Provide consumer advisory for raw/under-cooked sea foods ( orally or in writing on menu). Second violation.

Observed prep sink near meat cutting prep table for hand washing. Second violation. Soap dispenser and paper towel voluntarily removed.

Please install hand sink in dish washing area. Comply by 1/30/2020.

Observed hand sink in cook line area provided with no paper towel. Provide paper towel in dispenser at all times. Corrected on site.

Install splash guard at hand sink by the cook line to prevent food from contamination. Comply by 1/20/2020.

Observed some employees food handler card has expired. Provide current food handler card ASAP. Comply by 1/30/2020.

Please use scoops with handle in all food containers properly.

Observed chipped plates in the kitchen. Please replace. Second violation.

Observed dust inside walk in cooler fans and around fans. Do cleaning ASAP.

Please clean dirt around soda dispensers.