EL TAYTA

Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used to line container of ready to eat scallions in cook line reach in cooler. Employee removed.

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used to line container of ready to eat scallions in cook line reach in cooler. Employee removed. **Corrected On-Site**

High Priority

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw shrimp in cook line reach in cooler. Operator reorganized.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw shrimp in cook line reach in cooler. Operator reorganized. **Corrected On-Site**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. whole cooked chicken (68F - Cooling); chicken soup (49F - Cooling) cooling in deep filled covered containers in walk in cooler. Per operator, items have been cooling in walk in cooler for more than 6 hours overnight.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. whole cooked chicken (68F - Cooling); chicken soup (49F - Cooling) cooling in deep filled covered containers in walk in cooler. Per operator, items have been cooling in walk in cooler for more than 6 hours overnight.

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. whole cooked chicken (68F - Cooling); chicken soup (49F - Cooling) cooling in deep filled covered containers in walk in cooler. Per operator, items have been cooling in walk in cooler for more than 6 hours overnight. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. whole cooked chicken (68F - Cooling); chicken soup (49F - Cooling) cooling in deep filled covered containers in walk in cooler. Per operator, items have been cooling in walk in cooler for more than 6 hours overnight. See stop sale.

High Priority

Ripped/worn tin foil used as shelf cover throughout kitchen.

Basic - Ripped/worn tin foil used as shelf cover throughout kitchen. **Repeat Violation**

Basic

Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple soiled wet wiping clothes stored directly on food prep surfaces across kitchen area. Operator removed.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple soiled wet wiping clothes stored directly on food prep surfaces across kitchen area. Operator removed. **Corrected On-Site**

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. whole cooked chicken (68F - Cooling); chicken soup (49F - Cooling) cooling in deep filled covered containers in walk in cooler. Per operator, items have been cooling in walk in cooler for more than 6 hours overnight.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. whole cooked chicken (68F - Cooling); chicken soup (49F - Cooling) cooling in deep filled covered containers in walk in cooler. Per operator, items have been cooling in walk in cooler for more than 6 hours overnight.

Intermediate

Handwash sink not accessible for employee use at all times. Hand sink at bar blocked by storage shelf. Operator reorganized.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at bar blocked by storage shelf. Operator reorganized. **Corrected On-Site**

Intermediate

Handwash sink used for purposes other than handwashing. Multiple food prep and storage containers stored in bar handsink. Operator removed.

Intermediate - Handwash sink used for purposes other than handwashing. Multiple food prep and storage containers stored in bar handsink. Operator removed. **Corrected On-Site**

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink at kitchen handsink. Operator provided.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen handsink. Operator provided. **Corrected On-Site**

Intermediate

Cardboard used to line nonfood-contact shelves in kitchen area.

Basic - Cardboard used to line nonfood-contact shelves in kitchen area.

Basic

Spray bottle containing toxic substance not labeled. Sanitizer not labeled at bar. Operator labeled.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer not labeled at bar. Operator labeled. **Corrected On-Site**

Intermediate

Cloth used as a food-contact surface. Cloth stored on top of ready to eat vegetables in cook line flip top reach in cooler. Employee removed.

Basic - Cloth used as a food-contact surface. Cloth stored on top of ready to eat vegetables in cook line flip top reach in cooler. Employee removed. **Corrected On-Site**

Basic

Floor area(s) covered with standing water behind ice machine and ceviche prep areas.

Basic - Floor area(s) covered with standing water behind ice machine and ceviche prep areas.

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters heavily soiled with grease.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters heavily soiled with grease.

Basic