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 in top cooling drawer sliced American cheese (48F - Cold Holding); sliced Swiss (49F - Cold Holding) per operator items removed from walk-in cooler approximately 30 minutes and placed in drawer not portion or prepared today. Operator placed ice pack on cheese. **Corrective Action Taken**

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Black beans 125F @ 2:30 cooling since 1:30 rechecked 104F @ 3:00 at this rate items will not cool to 70F in two hours. Operator placed beans in walk-in freezer.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Black beans 125F @ 2:30 cooling since 1:30 rechecked 104F @ 3:00 at this rate items will not cool to 70F in two hours. Operator placed beans in walk-in freezer. **Corrective Action Taken**

High Priority

Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server touch hair then handled unwrapped plastic cup with lid without washing hands.

High Priority

Live, small flying insects found

High Priority - Live, small flying insects found Observed one flying insect landing on plastic third pan. Employee killed and washed and sanitized container. **Corrected On-Site**

High Priority

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary tests strips. Operator had sink and service.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary tests strips. Operator had sink and service.

Intermediate

Soiled dry wiping cloth in use. On cook line employee removed

Basic - Soiled dry wiping cloth in use. On cook line employee removed **Corrected On-Site**

Basic

Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Operator using quaternary sanitizer had sink and service test strips.

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Operator using quaternary sanitizer had sink and service test strips.

Intermediate

Wet mop not stored in a manner to allow the mop to dry. 2 wet mops stored inside mop bucket

Basic - Wet mop not stored in a manner to allow the mop to dry. 2 wet mops stored inside mop bucket **Repeat Violation**

Basic

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

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

Basic

Employee washed hands in a sink other than an approved handwash sink.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in prep sink.

Intermediate