DICED

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. One door reach in cooler- pico de gallo (46F - Cold Holding); shredded cheese (45F - Cold Holding); diced tomatoes (44F - Cold Holding). Per employee food held less than 4 hours, employees moved back food containers to walk in cooler for a quick chill. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm), employee made new solution, quaternary, 200 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit; grilled diced chicken (111-115F - Hot Holding), per employee food hot held less than two hours, employee reheated on stove to (167F). Corrected On-Site

Basic - Employee beverage container in reach in freezer, employee can . Manager removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a red bracelet, manager instructed, employee removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water nozzle at fro t counter, employee cleaned and sanitized Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spray bottle containing water, next to,ice machine in rear kitchen. Employee labeled. Corrected On-Site

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. vegan chicken (112F - Hot Holding), per operator food hot held less than two hours, employee reheated to 170 F Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm), employee made new sanitizer solution, quaternary at 200 ppm. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Baking trays stacked wet, manager removed to be clean and sanitized Corrected On-Site

Basic - Equipment in poor repair. Shelves rusted in two storage racks for utensils and cooking equipment.

Basic - Toilet/urinal not flushing/functioning properly. Women bathroom- toilet is not flushing , operator fixed to function properly Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), employee made new sanitizer bucket, quaternary sanitizer at 200 ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-grilled chicken (112F - Hot Holding); shrimps (115F - Hot Holding), per operator food moved from stove less than two hours, employee placed food containers to reheat at 165F Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.poster provided Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Two containers of marinated chicken, prep on Tuesday, Employee dated Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working with food, removed bracelet Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.Plastic containers of food , stacked wet, Employee removed to start drying Corrective Action Taken

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. 6 bags of chips and 6 jars bottles of assorted sauces,manager removed from customer self service display.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50 ppm), operator made new solution, quaternary sanitizer at 200 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. RIF- raw chicken over frozen fruit bags. Employee p,aced chicken on bottom shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. RIC-diced tomatoes (54F - Cold Holding), per operator food prep on 7/11.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. RIC-diced tomatoes (54F - Cold Holding), per operator food prep on 7/11. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in warmer, chicken at 120-130. Operator reheated to 175 degrees Fahrenheit. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.