Adequate hand washing facilities supplied & accessible

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance Observed rack of dishes in front of handwashing sink and margarita glass and equipment part in handwashing sink near dishwasher. Employee moved rack and removed items from handwashing sink when brought to attention. Ensure handwashing sink is always accessible.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness Observed 3-comp sink with less than 100 ppm quat sanitizer. Per PIC, pans were just in the sink. PIC changed out sanitizer water so that the concentration is 200-400 ppm quat. PIC sanitized pans in chlorine dishwasher. Ensure all food contact surfaces are sanitized with 200-400 ppm quat at all times.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding Observed cheese sauce in left hot holding unit at 123-133 degrees F. Per PIC, item has been in item since morning (more than 5 hours ago). Water in unit was touching bottom inch of container of cheese sauce. PIC added more water in unit and discarded cheese sauce. Ensure proper hot holding temperatures of 135 degrees or less at all times.

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 in walk-in at 47-49 degrees F: Pico de gallo, Sliced watermelon, cooked chicken, quinoa, raw chicken, pepperoni, cooked roast beef, shredded cabbage, cooked capicola,cooked salami, cooked potato, prosciutto, pooled eggs, milk, tcs cheeses, cooked lobster, cheese sauce, crème base, sautéed onion, mixed greens . Per PIC, items have been in unit since yesterday or this morning and walk-in has been around 50 degrees F since at least 11 am (more than 6 hours prior to inspection). PIC discarded all of these items. Items made within the past 2 hours were moved to freezer to rapidly cool. Observed the following items in prep cooler near grill at 45-48 degrees F: cheese, pepperoni, cole slaw, pico de gallo, spring mix. Per PIC, items have been in unit since this morning (over 6 hours prior to inspection). PIC discarded items. Ensure proper cold holding temperatures of 41 degrees or less at all times.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment Walk-in at 48 degrees F with various TCS items in it. Ensure it is repaired prior to reinspection.

Contamination prevented during food preparation, storage & display

PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient Observed tequila bottle in ice along with ice scooper at bar. Per bartender, ice is used for customer drinks. Instructed PIC to remove tequila bottle, discard ice, clean ice container, and add new ice for customer drinks. Ensure the same ice used to keep drinks or food cold is not the same ice in consumer drinks or foods.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping cloth in bucket with solution of water and less than 100 ppm quat. PIC changed out water so that concentration is 200-400 ppm quat.