Hands clean & properly washed

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure Observed line cook wash hands with gloves on. Instructed employee to remove gloves whenever hand washing occurs and to follow proper procedure. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination Observed raw tuna in a plastic container in the process of thawing stored directly over an open bag of shredded cheese inside the reach in cold holding unit by the server dispatch area. Manually plastic wrapped cooked salmon was observed inside the same container with the tuna. Liquid was observed coming from the tuna and in direct contact with the cooked salmon. Salmon was discarded by PIC (see embargo form). No evidence of dripping or cross contamination to the bottom section where cheese is stored. PIC moved tuna to the bottom section of the unit. PIC must ensure raw animal foods are separated during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. Ensure each type of FOOD is arranged in EQUIPMENT so that cross contamination of one type with another is prevented.

Time as a public health control: procedures & record

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded Observed cooked rice inside the rice holding unit closest to the server dispatch area at a temperature of 91F. PIC stated the rice is under time as a control. Procedure and log was reviewed. Log indicates rice was cooked at 10am. Observed rice being used until 2:55pm. Employee stated the rice was cooked at some time before 10 am and was not removed from temperature control until it was ready (around 10:30am after being cooked and left sitting for no more than 30 minutes). PIC discarded rice (see embargo form). Discussed with employee documenting correct time rice is taken out of temperature control on logs as well as discarding rice after 4 hours. Food that is unmarked or marked to exceed 4 hours must be discarded.

Toxic substances properly identified, stored, and used

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed a bottle of Raid roach spray, 2 bottles of boric acid roach killer, as well as powdered bug killer container stored underneath the prep table closest to the 3 compartment sink. PIC discarded bottles. Reviewed professional pest control receipts from La Colmena. Pesticides must be applied by a licensed pest control operator. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment shall be allowed in a food establishment.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed 3 buckets storing wiping cloths in chlorine sanitizer solution. Solution concentration was measured at 0ppm-10ppm. PIC discarded solution and prepared chlorine sanitizing solution at 50ppm. Please ensure chlorine sanitizing solution is prepared at a concentration between 50ppm-100ppm. Discussed sanitizer solution, proper testing and concentration with employees.