MATA'S PHILIPPINE CUISINE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cake with cooked eggs at 74 f. Cooked at 9:30 am took temperatures at 12:12 pm Repeat Violation

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 70 degrees Fahrenheit within 2 hours. Cake with cooked eggs at 74 f. Cooked at 9:30 am took temperature of product at 12:12 pm

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 78 f by rice maker

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Vegetables over ready to eat noodles. Reach in cooler.

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. Provided by email

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pans of beef and chicken covered with tin paper.

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. Provided by email

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler by mop sink. Operator removed Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat chicken in white reach in cooler,

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook beans cook chicken cook vegetables not dated made on 16th of October 2022

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee water Mellon in reach in cooler with produce and restaurants food. Employee meal in reach in white cooler by rice cooking pots.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 115 f operator heated water to 135 f Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Pork belly in chest not over running water. Operator moved to cooler. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Container of Zyrtec on food shelf Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handsink in prep area Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82f Corrected On-Site

Basic - Reuse of single-service or single-use articles. Aluminum pans for small cakes Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing milk fish at room temperature 60f , moved to reachin cooler Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Salt per management Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce observed raw pork over unwashed produce in reach in cooler by dry storage area. Observed employee move raw pork to bottom shelf. Observed raw shelled eggs over ready to eat butter in reach in cooler by dry storage shelf. Observed employee remove raw shelled eggs. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave soiled on cooks line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed for chlorine.

Basic - Duct tape used to repair nonfood-contact surface. Observed on reach in cooler door handle by white marker board.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee foods stored in reach in cooler by white marker board. Observed employee remove items during time of inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in reach in cooler by white marker board. Tong touching cooked noodles. Observed employee remove tong during time of inspection. Corrected On-Site

Basic - Vending machine exterior soiled. Observed reach in cooler by white marker board gaskets soiled. Observed reach in freezer chest gaskets soiled close to entrance of kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table on cooks line. Observed employee remove. Corrected On-Site