DON JEDIONDO

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, pork ribs, cooked potatoes prepared prior to 12:00pm the day prior to inspection not date marked.

Basic - Bowl or other container with no handle used to dispense food. Observed: - No handle pan used to scoop ice from ice machine. - no handle bowl used to portion cooked white rice.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on prep table next to flip top cooler. Employee discarded beverage. Corrected On-Site

Basic - Food stored on floor. Observed uncooked peeled potatoes stored on floor next to mop sink. Employee removed and stored appropriately. Corrected On-Site

Basic - Plumbing fixture (toilet, urinal, sink) not easily cleanable. Observe draining from ice machine onto floor in kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled wet wiping cloth not stored in sanitizing solution on preparation sink next to flip top cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.- Walk-in cooler Observed beans (51F - Cooling) per operator, Item has been cooling the day prior to inspection but did not make it to 41F within 6 hours. Observed chicken (64-81F - Cooling. Per operator, chicken has been cooling approximately 2.5 hours prior to inspection. Item did not make it to 70F within 2 hours. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - walk-in cooler Observed raw chicken stored above cooked beans in walk-in cooler items not commercially packaged. Manager removed and stored appropriately. Corrected On-Site Repeat Violation Admin Complaint

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.- Walk-in cooler Observed beans (51F - Cooling) per operator, Item has been cooling the day prior to inspection but did not make it to 41F within 6 hours. Observed chicken (64-81F - Cooling. Per operator, chicken has been cooling approximately 2.5 hours prior to inspection. Item did not make it to 70F within 2 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cook line Observed cooked onions (101F - Hot Holding) reheated to 166F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed an accumulation of cooked rice debris in hand wash sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at back of house. Employee placed paper towel at sink. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Walk-in cooler Observed cooked peppers prepared over 24 hours not date marked.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water on floor next to hand wash sink.

Basic - Food stored on floor. Observed Liquid margarine stored on floor. Manager removed. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Observed at drain below ice machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over cooked pork- operator moved chicken to lower shelf.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw beef- operator moved chicken to lower shelf.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At dry storage shelves- Cooked chicken 89-90F at 11:30 to 89-90Fat 11:45( cooling since 10:00)- food left out too cool at room temperature, food covered in plastic wrap- at current rate of cooling food will not reach 70F within remain 15 minutes- operator placed in reach in freezer to quick chill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink at cookline plastic wrapping and sponge inside sink- operator removed.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled above ice machine by kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Bucket of mayo on floor in walk in cooler

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

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. Advised chef were to buy.

Intermediate - Spray bottle containing degreaser not labeled. Operator labeled. Observed on shelf underneath hand-wash sink near cook-line. Operator labeled. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on reach-in freezer near cook-line. Operator cleaned and sanitized. Corrected On-Site

Basic - Cup used to dispense dry rice. Operator removed. Corrected On-Site

High Priority - - From initial inspection : High Priority - A) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed make table - steak (52F - Cold Holding); chicken (48F - Cold Holding); steak sauce (cut tomatoes, onions, water) (48F - Cold Holding). Per operator items were moved to unit approximately 1 hour before. Operator removed and stored in cooler. B) Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs stored on window table at ambient of 70F. Operator removed and stored in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2022-02-09: Observed make table with hamburger at 45°F per operator item was moved from walk-in cooler to unit at 2 pm and not moved. Operator removed and stored in cooler to cool. Other items observed in unit are NY Strip at 43°F, steak sauce (cut tomatoes and onions) at 41°F (from freezer). Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs in walk-in cooler stored above ready to eat heavy creams. Repeat Violation Admin Complaint - From follow-up inspection 2022-02-09: Observed raw eggs in walk-in cooler stored above ready to eat chorizo sausages. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cook line table - corn (83F - Hot Holding); chorizo sausage (86F - Hot Holding); fryer hot hold - fries (90F - Hot Holding); pork belly (93F - Hot Holding); baby potatoes. (93F - Hot Holding); , per operator items were cooked approximately 30 minutes prior to observation. Operator opted to discard fries, pork belly and baby potatoes and reheated chorizo and corn to above 168F. Corrective Action Taken Warning - From follow-up inspection 2022-02-09: No corn or chorizo stored next to grill top. Observed fryer hot hold - fries at 110°F and baby potatoes at 103°F. Per operator items were cooked 15 minute before arrival for reinspection. Operator removed and reheated to 198°F and 182°F respectively. Admin Complaint Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw eggs and raw fish in walk-in cooler. Operator removed and stored raw chicken on bottom shelf in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed lowboy by kitchen access with heavy cream (80°F - Cold Holding). Per operator item was moved from storage in walk-in cooler to unit yesterday and not moved. Item is above 41°F and last good temperature unknown. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lowboy by kitchen access with heavy cream (80°F - Cold Holding). Per operator item was moved from storage in walk-in cooler to unit yesterday and not moved. Item is above 41°F and last good temperature unknown. See Stop Sale.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at cook line with items stored in sink. Operator removed items and stored appropriately. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed three compartment sink in rear, operator stated using chlorine bleach. No chlorine test kit provided.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Employee provided at time of inspection. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwash sink by warewash area unable to provide hot water. Operator turned on supply lines and replaced sink nozzles. Water tested at 150°F. Corrected On-Site

Basic - Ceiling tile missing. Observed some ceiling tiles missing in rear kitchen area,

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light in rear area of kitchen missing shield.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand sink at cook line missing handwash sign.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service Togo containers not inverted in cook line area. Operator inverted at time of inspection. Corrected On-Site