SANCHO RESTAURANT

Violations (11)

• 08A-05-6Critical

  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 beef raw pork belly stored over cooked soup at walk in cooler unit.

  High Priority

• 36-73-4

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris. Observed inside walk-in freezer.

  Basic

• 10-07-4

  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 ice cream scoop stored in sta water at 78°F.

  Basic

• 23-03-4Repeat

  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 gaskets at several cooling units. **Repeat Violation**

  Basic

• 36-02-5Repeat

  Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

  Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed knife at walk-in cooler area and some part of kitchen. **Repeat Violation**

  Basic

• 02D-01-5

  Working containers of food removed from original container not identified by common name.

  Basic - Working containers of food removed from original container not identified by common name. Observed several containers at kitchen shelves not labeled with common name.

  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 cutting board with old food residue at cook line area.

  Intermediate

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine sanitizer in use and not test kit available. N

  Intermediate

• 31B-03-4

  No soap provided at handwash sink.

  Intermediate - No soap provided at handwash sink. Observed at unit by end of cook line area.

  Intermediate

• 14-09-4Repeat

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. Observed several prep tables and auxiliary cutting boards with marks not longer cleanable. **Repeat Violation**

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several containers of in house prep food not date marked, as per chef for less that two days , chef was coached on proper food labeling. **Corrective Action Taken**

  Intermediate