PINCHO

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steak (47F - Cold Holding); chicken (46F - Cold Holding) in reach in cooler next to steam table. As per operator less than 1 hour.

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above shredded cheese on shelves at walk in cooler. Operator stored properly. **Corrected On-Site**

High Priority

Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table, operator removed. **Corrected On-Site**

Basic

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone on preparation table, operator removed. **Corrected On-Site**

Basic

Equipment in poor repair.

Basic - Equipment in poor repair. Observed reach in cooler reaches 50° F. next to steam table.

Basic

Floor not cleaned when the least amount of food is exposed.

Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen area and under racks at walk in cooler/ freezer.

Basic

No conspicuously located ambient air temperature thermometer in holding unit.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer on reach in cooler next to flat grill and next to steam table at kitchen area.

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled with food debris gasket on units at cool line. Observed fan cover with dust accumulated at kitchen area. **Repeat Violation**

Basic

Old labels stuck to food containers after cleaning.

Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers by 3 compartment sink. **Repeat Violation**

Basic

Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at kitchen area,

Basic

Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.

Basic

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm); operator discarded and replaced.Sanitizer Bucket (Quaternary 300ppm) **Corrected On-Site**

Basic

Carbon dioxide/helium tanks not adequately secured.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed across walk in cooler entrance. **Repeat Violation**

Basic

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate

Cutting board has cut marks and is no longer cleanable.

Basic - Cutting board has cut marks and is no longer cleanable. Observed on white cutting board at steam table.

Basic