PASEO VILLAGE CENTER-TIKI

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0 ppm chlorine at bar. Employee forgot to add sanitizer. Operator added sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200+ppm. Operator added more water. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sinks at bar used to fill containers and dump ice.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at outside bar.

Basic - Bowl or other container with no handle used to dispense pica di gallo. Operator removed cup. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured tanks. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed employee drying containers with towel.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed employee beverage. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Operator removed soiled cloth. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed bucket on shelving. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche and ahi tuna poke bowl on menu per operator served raw per operator, not marked as raw. Operator began updating menu with asterisk to denote raw foods at time of inspection. Corrective Action Taken

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Remodeled area of prep kitchen with walls having unsealed gaps leading to outside, vermin present. Warning - From follow-up inspection 2025-04-23: Remodeled area of prep kitchen with walls having unsealed gaps leading to outside. Time Extended

Basic - - From initial inspection : Basic - Outer openings of establishment cannot be properly sealed when not in operation. Remodeled area of prep kitchen cannot be approved due to walls having unsealed gaps leading to outside. Warning - From follow-up inspection 2025-04-23: Time Extended

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Entrance to kitchen.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink set up at bar without proper rinse step. Spoke with operator about proper setup of triple sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One in bar entrance stored on counter, one in soap solution no sanitizer..

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.

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.

Basic - Food stored in a location that is exposed to splash/dust. Observed in bar area hand washing sink next to ice bin unit exposed to splash.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked grilled chicken (48F - Cold Holding); roasted peppers and onions (50F - Cold Holding) over 6 hours in reach in cooler under the kitchen grill per operator see stop sale.

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 cooked grilled chicken (48F - Cold Holding); roasted peppers and onions (50F - Cold Holding) over 6 hours in reach in cooler under the kitchen grill per operator see stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at bar next to drink machines. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink at bar next to drink machines.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone and eye glasses stored on top of reach in cooler,

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Bar.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at bar nearest cups. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site