Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash Observed line cook handling raw meat and then handle clean dishes that were to be used for cooked meat without disposing gloves and washing his hands. Line cook was instructed to dispose of gloves, wash his hands and wear new gloves. PIC sent dishes to be washed and sanitized. Please ensure employees wash their hands when necessary.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination Observed cut tomatoes used for sandwiches in immediate contact with shell eggs. Tomatoes were discarded by PIC (see embargo form). Also observed raw chicken in the walk in cooler stored over raw beef, and ceviche made with raw shrimp over chopped salsa. Observed raw chicken placed over pork in reach in freezer. No evidence of dripping or cross contamination. PIC moved chicken and ceviche according to minimum cook temperatures. Please separate raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding Observed container of cooked chicken stored under grill at an internal temperature of 92F. Per PIC, chicken had been stored under grill for over 2 hours. Chicken was discarded by PIC (see embargo form). Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding Observed the following items inside the cold holding prep unit by the cook line: cut tomatoes at an internal temperature of 58F, eggs at an internal temperature of 58F. Per PIC, tomatoes had been on the cold holding prep unit for 3 hours. PIC voluntarily discarded tomatoes. Eggs were placed in walk in cooler. •Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.

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 Establishment serves raw shrimp on their ceviche tostadas. There is no consumer advisory posted at the main menu above the cashier. Please correct prior to reinspection.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-3-501.15 (A), Pf: Cooling Methods Observed salsa at an internal temperature of 49F being cooled in a deep pot by the 3 compartment sink. Per PIC, salsa had been cooling for 3 hours prior to inspection. Pot does not allow for proper cooling. PIC placed salsa in shallow containers for cooling. PIC must ensure acceptable methods of cooling are used at the establishment. Acceptable methods include: Placing food in shallow pans, Separating the food into smaller or thinner portions., Using rapid cooling equipment (i.e. a blastchiller), Stirring the food in a container placed in an ice water bath, Using containers that facilitate heat transfer, Adding ice as an ingredient.