High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed sanitizer for 3 compartment sink less than 50 ppm reading, employee adjusted solution to 100ppm. **Corrected On-Site**

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. Observed employee using and texting on cell phone, then continue to prep food without washing her hands.

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch head then continue engage in food preparation without washing her hands.

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch head then continue engage in food preparation without washing her hands.

High Priority – Employee washed hands with no soap. Observed employee wash her hands in the hand sink without soap. Instructed employee to wash hands with soap, then employee washed hands with soap.

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee cut chicken on a cut board, then fail to sanitize after wash and rinse step. Instructed employee proper procedure, employee sanitized cut board.

High Priority – Roach activity present as evidenced by live roaches found. Observed one live roach crawling on prep cooler located next to the sautéed stove, observed one live roach crawling on the floor by the oven in the kitchen, observed one live roach crawling on the floor by onion storage by kitchen entrance, observed approximately 7+ live roaches crawling inside and between crevices of the receipt print machine located on a small window counter above the preparation table in the kitchen, observed one live roach crawling under food blender located next to the receipt print machine on a small window counter above the preparation table in the kitchen, observed live roaches started falling and crawling on the wall and prep table once items were moved around.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the upright double door reach-in cooler located in kitchen area cooked tongue (56F), as per employee since day prior. Instructed employee to discard food.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the upright double door reach-in cooler located in kitchen area cooked tongue (56F Cold Holding), as per employee since day prior. Instructed employee to discard food, observed marinated beef (46F – Cold Holding), as per employee prepped earlier in the day less 4 hours, observed shredded beef (45 F – Cold Holding); cooked pasta (44F – Cold Holding), as per employee these food items were out of the cooler used for food preparation. Instructed employee to transfer food items to another working cooler to rapidly cool.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the steam table at buffet line observed enchilada (114F – Hot Holding); cooked chicken (127F – Hot Holding), as per manager food was placed in this unit for less than 4 hours, observed underneath the steam table at front line naca tamales (115 F – Hot Holding), as per manager out of temperature control for about one hour, observed cooked yuca (117F – Hot Holding) in a container at back of the kitchen as per employee for less than 2 hours, observed cooked steak (100F – Hot Holding), in a container at back of the kitchen as per employee for less than 2 hours, observed sweet plantains (112F – Cooling) in a bowls stored over the prep table cook line, as per employee out of temperature for about one our. Instructed manager to reheat all these food products.