Adequate hand washing facilities supplied & accessible

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities.... Only 1 working hand wash sink. Based on the size of the establishment, 1 handwashing sink is not enough to ensure convenient use by the employees. PIC was informed on the need to repair the broken handwashing sink prior to re-inspection.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination... Raw chicken in a flat pan observed placed above cooked chicken inside the walk in cooler. The food wrap used for the raw chicken was observed resting on the cooked chicken. PIC discarded the cooked chicken as there were signs of contamination. Always ensure that raw animal products are separated from Ready to Eat (RTE) food during storage and preparation in order to preclude cross contamination.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness... Dishwasher machine observed with chlorine concentration of 0 PPM. The recommended chlorine concentration range for effective sanitation is between 50-100 PPM. PIC was instructed to contact the contracted repair technician. PIC was advised to use the three compartment sink and not to revert to the dish washer machine until repair has been done. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS... Soda nozzles for the soda dispenser located at the bar area, observed to be heavily soiled with slime. PIC removed the nozzles; washed, rinsed, and sanitized at the time of inspection. Increase the frequency of cleaning of the soda nozzles to preclude soil accumulation.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety (TCS) Food, Cold Holding.. Diced tomatoes (47*F), Raw chicken (48*F), Ground beef (50*F), and cut lettuce (49*F) were observed placed inside a sandwich prep table. Per PIC the TCS food items had been there for about 2 hrs. Advised the manager to take the TCS food items to the walk in cooler-- which had an ambient temperature of 38*F -- for rapid cooling. Always ensure that TCS food items for cold holding maintain an internal temperature of 41*F.

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time (RTE)/Temperature Control for Safety (TCS) Food - Disposition... Green Chile 4/20, chili 4/16 observed inside the walk in cooler. The Person In Charge (PIC) disposed the food items at the time of inspection. RTE/TCS Food items shall be held within the establishment for a maximum of 7 days at 41*F. Microorganisms such as Listeria can grow to a hazardous level if food is held for longer than 7 days.

Consumer advisory provided for raw or undercooked foods

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens... Though the establishment has a reminder of the consumer advisory, the food items that can be offered raw/undercooked have not been disclosed. Disclosure of food items can be done either using an asterisk or by describing the food items. The Person In Charge (PIC) to correct prior to re-inspection.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-201.11, P: Separation-Storage.. Observed sanitizer chemicals placed on a shelf above a 3 compartment sink. The manager removed the chemicals and placed them on a bottom shelf of an empty rack. Always ensure that chemicals are separated during storage to preclude contamination of food contact surfaces.

Adequate ventilation & lighting; designated areas used

Core-6-202.11, C: Light Bulbs, Protective Shielding.. Light bulb shield missing on fluorescent lights near the 3 compartment sink. Repair/replace as needed. Core-4-202.18, C: Ventilation Hood Systems, Filters... grease Filters were observed to be missing on the oven hood. Repair/replace as needed.