AROMAS DEL PERU

Basic - Employee eating in a food preparation or other restricted area. Employee drinking water from bottle on cook line. Educated employee on eating and drinking at food preparation areas. Employee removed water bottle from cook line. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in bottom of reach in freezer next to cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in container of water at 104 F on stove top. Employee discarded water. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed LOW BOY # 1 /// Cooked rice (57F - Cooling) overnight; food did not reach 41F for cold holding in allotted time. See Stop Sale.

High Priority - Employee washed hands with no soap. Observed server drop dirty dishes off at dish pit, rinse hands at expo line hand wash sink, and return to dining room. Educated server on proper handwashing procedures washing procedures.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed cooked beans, not commercially packaged, stored below raw beef, not commercially packaged, inside Atosta reach in freezer. Employee properly stored. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server place dirty dishes next to dish pit and then begin to plate rice for guest, no hand wash. Educated server on proper handwashing procedures to washing procedures. Server washed hands. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook rinse gloved hands whilst preparing food orders, without removing gloves and washing hands. Manager explained proper handwashing procedures to employee and she washed hands and changed gloves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed LOW BOY # 1 /// Cooked rice (57F - Cooling) overnight; food did not reach 41F for cold holding in allotted time. See Stop Sale.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance inside soda gun nozzle at server station.

Basic - Ice scoop handle in contact with ice. Observed ice scoop stored inside ice bin at bar, handle in contact with ice. Employee removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between reach in coolers at bar.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 80 F, at cook line. Employee heated water on stove. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board on prep table in kitchen. Employee removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed covered pan of salt with no label stored on shelf in kitchen . Employee labeled. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, rice 50°F. Operator stated cooked less than two hours ago. Operator placed in different cooler for quick chill Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at three compartment sink blocked with dishes. Operator removed items Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. On cook line, flip top coolers have standing water on bottom

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household pesticide stored on top of dish machine. Operator removed Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw chicken stored over raw beef. Operator moved chicken to lower shelf. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At flip top cooler on cook line, 7 salmon and 2 tuna not removed from reduced oxygen packaging before thawing.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At flip top cooler on cook line, 7 salmon and 2 tuna not removed from reduced oxygen packaging before thawing.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 70°F with utensils. Operator discarded At bar, standing water 73°F with utensils. Operator discarded Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At sushi station - Boiled Corn 121F at 2:15 to 111F at 2:55 ( cooling since 2:00)- food left out to cool at room temperature- at current rate of cooking food will not reach 70 F within 2 hours- operator placed in reach in cooler to quick chill. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked potatoes in reach in cooler at cookline- operator stored properly. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At heat lamp by server station- Cooked corn - 114F- hot holding- operator states food out of temperature for 2 hours- emailed time form to operator- operator placed under time as a public health control for remaining two hours. Corrected On-Site

Intermediate - Establishment not maintaining /oyster tags for 90 days.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used to wash metal container at cookline. Bucket in handwash sink by dish machine- operator removed. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At all cookline handwash sinks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened bottle of water on prep table near cookline with plates underneath- operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At cookline handwash sink. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored behind tomato sauce. Items reversed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At bar, sink used to clean greens. Strainer removed Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. At panko and rice containers. Items removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At expo station next to rice cooker. Employee removed Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, at bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cleaned and sanitized. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar. Labeled. Corrected On-Site