Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash---Employee removed gloves while cooking shrimp and placed new gloves on without washing. Discussed when to wash hands with employee and had them wash hands and put on a new set of gloves.

Food-contact surfaces: cleaned & sanitized

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils---Stored knifes and pull down dicer were dirty. Instructed PIC on the need to keep clean knives separate and keep the knife holder clean. Dirty knives, wall knife holder, and pull down dicer were cleaned at time of inspection. PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness ------ Sanitizer solution in 3-compartment sink found to have visually been mixed during inspection; however with inspector test strips, found too low (0-10 ppm chlorine). Establishment does not have test strips (refer to other violation later), and this likely contributed to error. PIC added more chemical and inspector verified correct concentration.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding---Some cold units found holding potentially hazardous "TCS" foods out of temperature. Small refrigeration unit next to cash register (49' - 62' F), salsa bar (55' - 65' F) small refrigeration unit, and two-door refrigerator (57' - 75' F) at entrance to kitchen from register: ALL not holding cold temperatures adequately; (should be 41' F or below). Each unit filled with TCS foods found having previously reported high internal temperatures, and each verified with Max/Min thermometer as well; each measuring within those same ranges. Spoke with manager (who also has training and tools to work with refrigeration), and manager took tools available on site at time of inspection, and recharged all units; each holding at 41' F or less at end of inspection except for salsa bar refrigerator, which PIC found frozen over and needing to defrost. (Salsas there were used up within 3 hours total), and new ones placed in ice bath to keep cold for customers during the day. (INSPECTOR TO RETURN FOR REISPECTION OF THIS UNIT). Discussed Long-Term Intervention option, and provided handout for Legal Process to establishment to offer free AMC Class signup as well. Both were encouraged by inspector, to avoid possible future repetition of this already repeated violation. PIC did not wish to accept these options at this time, but will look at report and do his best to not get another repeat.

Insects, rodents, & animals not present; no unauthorized persons

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence---Roach discovered in kitchen area and was destroyed at time of inspection. Discussed with PIC and he said pest control came out yesterday. If receipt found, PIC will send to inspector, however, establishment must be re-serviced asap if not, and receipt given to inspector.

Warewashing facilities: installed, maintained, & used; test strips

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices---Establishment actively washing dishes, as well as cooking/cleaning surfaces, etc. (Solution in 3-compartment sink found too low; refer to other violation #14), and no test strips found on site at time of inspection to test/use by establishment. PIC sent employee out and they obtained during time of inspection. Always keep supplies on hand, and it is encouraged to store backup supply as well. Discussed Long-Term Intervention option, and provided handout for Legal Process to establishment to offer free AMC Class signup as well. Both were encouraged by inspector, to avoid possible future repetition of this already repeated violation. PIC to think about these options and will get back to inspector if so chooses.