High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside walk in cooler on deep covered bags Cooked rice at 2:02pm (44-47F cooling) per operator cooling since last night . Product did not cool to 41F within 6 hours See stop sale. **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 0 ppm Operator corrected to 100 ppm chlorine **Corrected On-Site** **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. Employee washed pot and pans followed by washing hand with only water on 3 compartment sink, followed by handling clean equipment. Operator washed hands **Corrected On-Site** **Warning**

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw beef over cooked chorizo Raw shrimp over churros Advised operator to stored properly **Repeat Violation** **Admin Complaint**

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over sauce, raw steak over sauces Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Inside walk-in cooler Tomatillo sauce 2/7 stop sale Red sauce 2/7. Stop sale. **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. Observed inside 3 glass door reach in cooler on server area Flan cooked with eggs 46F cold Holding . Per operator products not prepared or portioned today. Per operator products stored since yesterday. See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside walk in cooler on deep covered bags Cooked rice at 2:02pm (44-47F cooling) per operator cooling since last night . Product did not cool to 41F within 6 hours See stop sale. **Warning**

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside 3 glass door reach in cooler on server area Flan cooked with eggs 46F cold Holding . Per operator products not prepared or portioned today. Per operator products stored since yesterday. See Stop Sale Flip top cooler, cook line , Cheese 53F cold Holding . Chopped lettuce 48F cold Holding Guacamole with diced tomatoes 46 F cold Holding Diced tomatoes 47F cold Holding Salsa 47F cold Holding Sour cream 60F cold Holding Chili sauce 54F cold Holding Chorizo 56F cold Holding Cooked pork 51F Raw steak 49F cold Holding Sliced ham 52F cold Holding Per operator products stored for approximately 2 hours Operator iced down products Per operator products not prepared or portioned today **Repeat Violation** **Admin Complaint**

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table Cooked rice 113F hot Holding . Per operator product was reheated on stovetop early on the day and transferred to the steam table about 2 hours ago. Operator moved rice to microwave to reheat to 165+ **Corrective Action Taken** **Repeat Violation** **Admin Complaint**