EET

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperatures red cabbage 70°f, pico 70°f stored on top panel.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of red cabbage 70°f, pico de gallo 70°f stored on the top panel more than 4 hours 11:00am -3pm recommend to checked temperature more often using ice bath must be submerged properly to maintain temperature. Checked @3:30pm

Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water on the floor near the steamer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -French fries 126f. Less than 4 hours. Manager discarded and made fresh batch

Intermediate - Handwash sink not accessible for employee use at all times. Gallon pitcher in sink on front line Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -light fixtures Over front line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Bar spoon 76f. Manager dumped water. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -Drill and caulk gun stored by kosher salts. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Touched gloved hands to nose than changed gloves without washing hands Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours moving to cool house made clarified butter (94-78F - Cold Holding) *Corrective Action Taken Corrective Action Taken Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut chicken stacked high, sealed and in drawer. Operator moved to walk in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times blocked with a pot on front line. Sliced stored in front of hand sink near nan oven

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils next to Nan oven

Basic - Equipment in poor repair. Walk in cooler door seal broken

Basic - Food stored in a prohibited area. Observed dry storage room not in a secure area has can goods and single service articles stored on the shelves in the outside storage spoke to General Manager concerning the issue.

Basic - Food stored on floor. Box of food holding door open

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Dry mixes on back line.

Basic - Light not functioning. Walk in cooler

Basic - Plumbing system in disrepair Hot water tuner off in register area

Basic - Single-service articles improperly stored. Cups stored on floor. Corrected On-Site

Basic - Stored food not covered. Cauliflower not covered

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm 200ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature of tandoori chicken 47-50°f stored inside walk in cooler overnight removed placed inside reach in cooler drawers on the cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature tandoori chicken 47/50 stored inside reach in cooler drawers chicken stored inside cooler on the overnight, per employee Recommend stop sale Manager has no cooling charts from last night or cold holding temperatures once stored inside walk in cooler overnight. Cold holding and cooling charts given to General Manager, at time of inspection. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can stored in front of hand wash sink located on main cook line. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed aluminum pans stacked wet on the storage shelves in the dish machine room.