EL CHAMAN RESTAURANT

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

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on hot line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. in kitchen Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. In standing water, in 3 compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-06-23: 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. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-06-23: Walk-in cooler shelves with rust that has pitted the surface. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed cilantro in a no food grade bag in walk in cooler Person in charge removed the product and disposed of the bag. Corrected On-Site

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 raw shrimp over raw plantains in the walk in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled in prep reach in cooler grill line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by a garbage can next to dish machine. Person in charge removed can. Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored ready for use not inverted in reach in cooler facing grill.

Basic - Hole in or other damage to wall. Just above sink facing dish machine .

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in coolers or upright coolers. Repeat Violation

Basic - Stored food not covered. Observed meats stored not covered in walk-in cooler

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Just above sink facing dish machine .

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles not labeled at ceviche station and salad station

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at reach in cooler at grill area.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a colander inside hand washing sink next to dessert station. Person in charge removed it. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored inside hand washing sink at dessert station. Person in charge removed the item. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed 2 tiles in need of repeat in kitchen area.

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. Observed fish being thawed in ROP package in walk in cooler p, Person in charge cut tips to allow air. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. At three compartment sink.

Basic - Food stored on floor. Observed cases of food stored on the floor of walk in freezer. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of microwave soiled above ceviche station. Repeat Violation

Basic - Light shield damaged/in disrepair. Observed light shield broken in kitchen area by three compartment sink.q

Basic - Working containers of food removed from original container not identified by common name. Observed sauces not labeled in reach in cooler, and cooked product not labeled in walk in cooler as well as reach in coolers in kitchen.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed sliced tomatoes (50 F - Cooling), in walk in cooler. As per manager since yesterday at 10 pm.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced tomatoes (50 F - Cooling), in walk in cooler. As per manager since yesterday at 10 pm. Manager discarded tomatoes.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled and cut in grill area.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by trash can, at kitchen entrance. Manager removed the trash can. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a colander inside hand washing sink, at kitchen entrance. Manager removed the colander. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and kitchen air vents soiled throughout the kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled and with food debris over reach in cooler next to walk in cooler. Also small toaster oven soiled inside with grease. Next to microwave oven.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in coolers next to grill line.

Basic - Old labels stuck to food containers after cleaning. Observed old labels in ready to use pans in dish washing area.

Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed case of fish stored in floor of walk in freezer.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall not smooth or easy cleanable at three compartment sink.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine chlorine sanitizer at 0ppm.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee touching peeled cooked eggs at preparation area. Employee was informed that the ready to eat can not be touched with bare hands. Person in charge discarded the eggs. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (48 - Cold Holding); octopus (50 - Cold Holding); calamari (47 - Cold Holding) at reach in cooler cook line. As per operator for less than two hours. Operator discarded the products. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed a hand wash sink blocked by garbage can and mobile shelf. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located next to three compartment sink.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed utensils not stored inverted next to cook line. Operator inverted the utensils. Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed cloth under lobster tail and in the top of vegetables at reach in cooler cook line. Operator removed the towels. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed a reach in cooler at 50°F located next to hand wash sink kitchen area.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed boxes with vegetables stored on floor at walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Observed two tongs stored on oven door.

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 use utensil with handle on the salt. Operator moved the utensil. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled located at kitchen area.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water in hand wash sink located at preparation area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves and reach in cooler shelves rusted.. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on the preparation table cook line. Operator moved the wet wiping cloth to a sanitizer bucket. Corrected On-Site Repeat Violation