EL TAMBO GRILL

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee throw away trash outside, came back inside kitchen and immediately touched clean plates without washing hands.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shelled eggs stored next to microwave in food prep area. Operator placed inside reach in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed clear spray bottle of glass cleaner stored next to desserts at front counter. Operator removed. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed bucket of chlorine sanitizer at 200+ PPM. Operator corrected and final reading was 50PPM. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee obtain water from hand wash sink inside kitchen.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on dry rack used to store dishes.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser not working. Operator fixed. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line shelves in food prep area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling inside kitchen area soiled.

Basic - Floor soiled/has accumulation of debris. Observed floor near dish machine soiled.

Basic - Food stored on floor. Observed bucket of sauce on floor inside walk in freezer. Operator removed from floor. Corrected On-Site

Basic - No container installed for catching grease from hood drip tray. Observed no hood drip container at main cook line.

Basic - Stored food not covered. Observed raw fish uncovered inside walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall near back exit door soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed working containers of sauces and seasonings located across the cook line with no label.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (61F - Cold Holding); shredded lettuce (60F - Cold Holding) at prep table. As per operator for one hour.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (110F - Hot Holding) on grill at cook line. As per operator for one hour.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink in kitchen blocked by stacked milk crates and hand sink in dish area blocked by buckets.

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed employee bathroom without self closing door.

Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam cup with no handle stored inside white rice at steam table. Observed plastic cups stored inside containers of sugar, rice, and salt with no handle. Operator removed cups. Corrected On-Site Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor inside walk in freezer

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler gasket torn at ceviche reach in cooler. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water on floor near back door.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape hanging over ceviche prep area

Basic - Food stored on floor. Observed pot of purple corn stored on floor in kitchen area. Operator picked up pot. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed ice scoop stored inside cooler with handle in contact with ice. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink in employee bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at ceviche reach in cooler. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted at shelf across from cook line. Operator inverted boxes. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind stove at cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel stored on prep table.

Basic - Working containers of food removed from original container not identified by common name. Observed container with salt not labeled at ceviche station. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup no handle stored inside container of sugar next to walk in freezer

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen area Repeat Violation

Basic - Equipment in poor repair. Observed torn gasket at reach in cooler next to triple sink

Basic - Ice scoop handle in contact with ice. Observed ice scoop in contact with ice inside cooler at front counter

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at ceviche reach in coolers

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted in kitchen area. Operator inverted boxes. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef and raw chicken thawing at room temperature under prep table in kitchen. Operator moved products to cooler Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed container of salt not labeled next to walk in freezer

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing knives and cutting boards at 3 compartment sink, no sanitizer step. Employee rehashed and sanitize items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (51F - Cold Holding); cut lettuce (53F - Cold Holding) over ice bath at cook line. As per operator, less than 30 minutes. Advised operator to place larger surrounding container.

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic containers blocking hand sink near dish machine.

Intermediate - Handwash sink used for purposes other than handwashing. Observed knives stored inside hand sink at kitchen. Employee removed items. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with black substance. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen and dish areas. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Oil bottle stored in sink near oven and scrubber in sink next to ware washing. Employee removed items from sinks. 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. Plastic bowl stored in rice and sugar. Repeat Violation

Basic - Ceiling tile missing above back of chicken roasting oven. A partial tile is missing in ware washing area.

Basic - Floor area(s) covered with standing water. Multiple areas with standing water in kitchen, ware washing and walk in cooler.

Basic - Food stored on floor. Case of Swai stored on floor in walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees in employee restroom. No hand wash sign at sink near oven. Provided operator with hand wash sign. Corrective Action Taken

Basic - Soiled dry wiping cloth in use on cutting board.

Basic - Stored food not covered. Multiple whole chicken on rods cooling 79F (10:00-11:15) in walk in cooler not covered. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut lettuce (54F - Cold Holding); Cut tomatoes (50F - Cold Holding). As per chef, 1 hour. Chef added ice to both products for rapid cooling. Corrective Action Taken

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 manager with cleanup procedures via email.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef hearts and chicha not date marked. As per manager made day of the inspection.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Equipment in poor repair. Observed reach-in cooler gasket in disrepair near three compartment sink.

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 scoop handle touching salt stored near walk-in freezer.

Basic - No Heimlich maneuver/choking sign posted. Provided manager with choking poster via email.

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler near three compartment sink.

Basic - Plumbing system in disrepair. Observed pipe at hand washing sink at front counter leaking onto bucket.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Marked exit/path to marked exit blocked. For reporting purposes only.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed chicken over seafood in the walk in freezer. Both are not commercially packed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the hot kitchen area cut tomato (66F - Cold Holding). Tomato's are held at room temperature . Per operator less than one hour. Operator put the tomatoes over ice and water. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the chlorine sanitizing solution concentration at the triple sink at 200 ppm Operator corrected the concentration to 50 ppm. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with stains of food. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed the dishwashing area hand wash sink blocked by a big floor blender.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed the dishwashing area hand wash sink without paper towel, soap or hand wash sign

Basic - Bowl or other container with no handle used to dispense food. Observed in the beans container plastic cup without handle used as scoop.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the dishwashing area aluminum trays and pots not inverted

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed no drip tray on the hood over the deep fat fryers

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the walk in cooler.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed by the triple sink.clean kitchen utensils with the FCS up

Basic - Single-service articles not stored inverted or protected from contamination. Observed at the front counter transparent plastic containers not inverted,. Observed plastic containers not inverted at the kitchen area Operator inverted the containers. Repeat Violation

Basic - Stored food not covered. Observed at the walk in freezer fish not covered. Observed at the walk in cooler cooked chicken not covered.Repeat Violation Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed through out the kitchen area unsealed concrete Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed at the front counter spoons not all presented handle first

Marked exit/path to marked exit blocked. For reporting purposes only. Observed the exit door path blocked by a floor blender at the dishwashing area. Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at preparation area. Employee placed item inside reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (70F - Cold Holding) at room temperature at preparation area. As per employee, less than 1 hour. Employee placed item inside reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (119-125F - Hot Holding) at room temperature at cook line. As per employee less than 1 hour. Employee took item to reheat to 165F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains at preparation area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 84F at kitchen area. Ran water for approximately 4 minutes.

Basic - Buildup of food debris/soil residue on equipment door handles. Located at microwave and reach in cooler at preparation area.

Basic - Cardboard used to line food-contact shelves. Located at walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Located at front counter area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service spooks not inverted at front counter area. Observed single service trays not inverted at cook line. Employee inverted items. Corrected On-Site

Basic - Stored food not covered. Observed containers of beans and cooked potatoes not covered at walk in cooler.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Locate at kitchen and ware washing areas. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0ppm. Employee corrected to 100ppm.

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at preparation area.

Marked exit/path to marked exit blocked. For reporting purposes only. Observed boxes blocking exit door at ware washing area.

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Printed and provided written procedures form and manager completed and signed. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Located on preparation shelf at cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cheesecakes not date marked at front counter area. As per manager items were prepared on the previous day.

Basic - Ice buildup in reach-in freezer. Located at front counter.

Basic - No handwashing sign provided at a hand sink used by food employees. Located near chicken oven and cash register area. Repeat Violation

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Located at kitchen area and ware washing area. Observed tiles in disrepair at the walk in cooler. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed container of monosodium glutamate not labeled.