PARALIA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico de gallo (51F - Cold Holding); raw shrimp (48F - Cold Holding); calamari (46F - Cold Holding) . As per chef less than an hour.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at handwashing sink located at bar area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cooking line.

Basic - In-use tongs stored on equipment door handle between uses. Observed at cooking line.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed cooked tomatoes (71F - Hot Holding) at cook line. As per staff less than 2 hours. Product was reheated 175F. Corrected On-Site Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 500+ppm). New solunion at 200ppm. Corrected On-Site Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing minimum temperature of shrimp. Coached staff on correct temperature. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards at cook line soiled and can opener soiled. Can opener was taken to be washed and sanitized. Corrective Action Taken Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at HWS at bar area. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed at white cutting boards at cook line. Repeat Violation Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff member doing food preparation while wearing watch and bracelet. Jewelry was removed. Corrected On-Site Warning

Basic - Food stored on floor. Observed plastic water bottles stored on floor at WIC and box of fries on floor at WIF. Both products were removed off floor. Corrected On-Site Warning

Basic - Ice scoop handle in contact with ice. Observed at bar area. Scoop was correctly placed. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand washing sink at bar area. Warning

Basic - Plumbing system in disrepair. Observed hand washing sink at bar area in disrepair. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm), help operator set up 3 compartment sink and using it until dishwasher has been fixed. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

Basic - Ceiling tile missing. Observed near dishwasher area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers at drain boards by dishwasher area.

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

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (58F - Cold Holding), butter (55F - Cold Holding) all cold holding at prep coolers across from cook line.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed three compartment sink (Quaternary - 300 plus ppm). Chef instructed dishwashing staff to dilute solution. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed establishment offers raw fish ceviche not identified as raw product on menu.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink at bar.

Intermediate - No soap provided at handwash sink. Observed at hand sink at bar.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in kitchen area soiled.

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach-in freezer at the end of cook line.

Basic - Ice scoop handle in contact with ice.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink at bar soiled. Observed table fan soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior at cook line soiled.

Basic - Water leaking from pipe and/or faucet/handle. Observed faucet handle at bar leaking.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hot dog (49°F - Cold Holding); burger patty (48°F - Cold Holding); Shrimp (48°F - Cold Holding); salsa (47°F - Cold Holding); sliced cheese (49-51°F - Cold Holding) at flip top cooler across from cook line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted cheese (115°F - Hot Holding); cooked chicken (118°F - Hot Holding) hot holding at hot box.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled Observed soda gun nozzles soiled at bar.

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw fish ceviche offered on menu not identified as raw product.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor. Observed box of ice cream stored on floor in walk in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hot box interior soiled. Observed fan in ware washing area soiled. Observed walk in cooler gaskets soiled.