Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash The cook placed frozen fish on the grill using his hands and then changed his gloves without washing his hands and worked with exposed ready to eat food (cooked chicken strips). The cook was asked to wash his hands and did so.

Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.12, Pf: Hand Drying Provision No paper towels were available at the handwashing sink on the wall near the food preparation and warewashing areas. Towels were provided.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination Two flats of raw shell eggs were stored on the wire shelf immediately above tortillas in the walk-in refrigerator. The eggs were moved.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency The cook used a knife to open the wrap on several pieces of frozen fish and then later used the same knife to open a bag of frozen vegetables. The knife was taken to the warewashing area to be cleaned and sanitized. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: ... (5) At any time during the operation when contamination may have occurred

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding A container of chicken vegetable soup was sitting on the stove between the burners with the burners turned off. The soup was at 109°F. Per cook the soup had been there for less than 2hr and was reheated to 165°F.

Toxic substances properly identified, stored, and used

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use A can of Raid Flying Insect Killer was present on the chemical storage rack. This product was labeled, "For Residential Use Only." The can was placed at the back door to be removed from the premises.

Food & non-food contact surfaces cleanable, properly designed, constructed, & used

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment The evaporator units of both the walk-in freezer and refrigerator are leaking water. Water is pooling at the bottom of reach-in unit #2 on the cook line. Repair these units.

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions Various areas of the establishment are in need of cleaning including, but not limited to, the floor of the dry storage room, and the floor and walls in the cook line area. Clean PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.