High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cooked was ready to served Cooked chicken 148F cooking, just moved from flat top grill. Employee put chicken back on flat top grill to cook to 165F+++ **Corrective Action Taken** **Warning**

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At the bar 0 ppm Operator will move sanitation to back of the house dishwasher machine **Warning**

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touched multiple times dirty towels then engaged on food preparation and handled clean utensils without washing hands. Advised employees to wash hands **Warning**

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Advised manager who told employees to washed hands Employee washed hands **Corrected On-Site** **Warning**

High Priority – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom. Flip top cooler closes to the dishwasher Raw fish over sauces and cooked pasta Advised operator to stored properly **Warning**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Walk in freezer Raw pork over French fries. Advised operator to stored properly **Warning**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Cooler under flat top grill Raw burgers over bread Employee stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Walk in freezer Raw chorizo over raw shrimp. Advised operator to stored properly **Warning**

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Mole 8/17 Salsa ranchero 8/19 Sals enchilada 8/19 Consumer 8/19 Cooked pork 8/18 **Warning**

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler across from fryers. , butter 45F cold holding, mole 45F cold holding, beef empanadas 45F cold holding, diced tomatoes 46F cold holding raw chicken 61F cold holding. Cheese 56F cold holding, corn salsa 56F cold holding Under flattop grill next to grill. Raw beef 45F cold holding, raw chicken 45F cold holding, raw pork 45F cold holding Per operator all products stored for longer than 4 hours and not prepared or portioned today. See stop sale Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler across from flat top, guacamole with tomatoes at 2:33pm 56F cooling, diced tomatoes at 2:33pm 56F cooling, coleslaw at 2;33pm56F cooling, chimichurri at 2:33pm 56F cooling , salsa at 2:33pm 56F cooling. All items cooling since 10am. All items did not cool to 41F within 4 hours, see stop sale Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso 125F hot holding, chicken tamales 120F hot holding. , cooked pork 128F hot holding Cooked onions 98F hot holding per operator items stored for longer than 4 hours. See stop sale **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler across from fryers. , butter 45F cold holding, mole 45F cold holding, beef empanadas 45F cold holding, diced tomatoes 46F cold holding raw chicken 61F cold holding. Cheese 56F cold holding, corn salsa 56F cold holding Under flattop grill next to grill. Raw beef 45F cold holding, raw chicken 45F cold holding, raw pork 45F cold holding Per operator all products stored for longer than 4 hours and not prepared or portioned today. See stop sale **Warning**

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler across from flat top, guacamole with tomatoes at 2:33pm 56F cooling, diced tomatoes at 2:33pm 56F cooling, coleslaw at 2;33pm56F cooling, chimichurri at 2:33pm 56F cooling , salsa at 2:33pm 56F cooling. All items cooling since 10am. All items did not cool to 41F within 4 hours, see stop sale **Warning**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso 125F hot holding, chicken tamales 120F hot holding. , cooked pork 128F hot holding Cooked onions 98F hot holding per operator items stored for longer than 4 hours. See stop sale **Warning**