EL TAMBO RESTAURANT

Violations (14)

• 41-18-4CriticalCorrected on site

  Warewashing sanitizing solution exceeding the maximum concentration allowed.

  High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed at Triple Sink (Chlorine 200ppm). Operator corrected concentration of Triple Sink (Chlorine 100ppm). **Corrected On-Site**

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line in kitchen fried rice (110F - Hot Holding), as per operator prepared less than 4 hours ago.Employee reheated fried rice (165F - Reheating). **Corrected On-Site**

  High Priority

• 35B-01-4

  Exterior door has a gap at the threshold that opens to the outside.

  Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door of kitchen area.

  Basic

• 08B-38-4Corrected on site

  Food stored on floor.

  Basic - Food stored on floor. Observed raw beef heart buckets stored on floor of walk in freezer. Operator removed raw beef hearts from floor. **Corrected On-Site**

  Basic

• 10-20-4Corrected on site

  In-use tongs stored on equipment door handle between uses.

  Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on fryer door handle. Employee removed tongs from door handle. **Corrected On-Site**

  Basic

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line to the right of grill utensils in standing water (87F). Operator removed utensils from standing water. **Corrected On-Site**

  Basic

• 21-04-4Corrected on site

  In-use wet wiping cloth/towel used under cutting board.

  Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cutting board at preparation table across from cook line towel under cutting board. Operator removed towel during time of inspection. **Corrected On-Site**

  Basic

• 25-06-4Corrected on site

  Single-service articles not stored inverted or protected from contamination.

  Basic - Single-service articles not stored inverted or protected from contamination. Observed across from cook line to go containers not inverted. Operator inverted during time of inspection. At preparation table to the left of reach in cooler observed single use spoons not inverted. Operator inverted spoons during time of inspection. **Corrected On-Site**

  Basic

• 42-01-4

  Wet mop not stored in a manner to allow the mop to dry.

  Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket of standing water at back kitchen area.

  Basic

• 21-09-4Corrected on site

  Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

  Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at preparation table across from cook line soiled wet towel in use. Operator discarded towel during time of inspection. **Corrected On-Site**

  Basic

• 21-07-4

  Wiping cloth chlorine sanitizing solution not at proper minimum strength.

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm)in ware wash area. Operator corrected concentration of Sanitizer Bucket (Chlorine 100ppm)

  Basic

• 24-05-4

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots on drying shelf not inverted.

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on preparation table.

  Intermediate

• 40-06-5Corrected on site

  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 employee purse stored above preparation table across from cook line. Employee removed purse from preparation table. **Corrected On-Site**

  Basic