Certification by accredited program, compliance with Code, or correct responses

Priority Foundation-2-103.11 (A)-(O), Pf: Person-In-Charge-Duties; Performs Assigned Duties --- Person In Charge (PIC) found to be the front of house waitress/bartender at time of inspection. The cooks in back do not speak English well, and the violations noted on inspection report could not reliably corrected and trained upon to avoid future food safety hazards. Very little to no AMC (Active Managerial Control) found in use at establishment, however inspector spoke with manager by phone, as well as the front of house PIC on critical "Priority" violations, and their associated hazards. Discussed also all other violations as employees could best understand. PIC not trained to, nor witnessed monitoring food employee use of temperature verification/control of TCS foods, nor hand washing or delivery of TCS foods during inspection. Reviewed all these are more at time of inspection. Long Term Intervention offered for this and other critical violations.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness --- Mechanical dishwashing machine found not registering any chemical for sanitizer (attempted verifying with chlorine (not available by establishment), and quat test strips; both too low (registering nothing). Had establishment call manager to request company come out and repair/restock with chemical and testers. Setup 3-compartment sink (wall-mounted quat mixer properly functioning) and reviewed to ONLY use this sink setup until machine is fixed. Owner/manager called for service during inspection and notified inspector they will come by tonight or tomorrow to repair/replace, and notify inspector when complete. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS --- Ice machine found with slime mold growing up on the interior drop chute opening; where water collects and slowly drips onto ice reservoir below. PIC to explain to employees in back to have it wiped clean at time of inspection, and at regular intervals between now and next routine inspection.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding --- In lift-top refrigerator, found cut and diced tomatoes, and also cut lettuce holding there at 53' - 56' F with probe thermometer. Per employee they were prepared this morning at approximately 10:00am. These items embargoed. (All other food items in top and bottom of unit found at 41' F or below.) Found them all stored in plastic containers, however metal containers were available and they were exchanged for these at time. Only use metal containers for these potentially hazardous "TCS" foods. Since 2nd time in a row, advised use of logs and training for their use, as well as attending an AMC class for further assistance. Offered Long Term Intervention, but owner/manager only available by phone. Left inspector contact info and requested call back.

Proper date marking & disposition

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking --- Found cooked chicken wings, cooked pasta noodles, cooked shredded/sliced chicken, cooked meatballs and sliced turkey breast; all in the farthest left (east) 2-door reach-in refrigerator. Had employee date mark for when cut or prepared (since they were all found to have been over 24 hours since prepared. Discussed proper date marking and associated hazards.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-201.11, P: Separation-Storage ---- Chemical spray bottle with sanitizing cleanser inside; found sitting on front large-sized margarita drink glasses shelf near front register. Nozzle facing glasses and moist rag sitting there at base and touching glass base. Per PIC this chemical is used to clean tables/bar for patrons, however may have been left there on accident. Moved chemical bottle to below counter and reviewed proper storage and use.