EL BOHIO FOOD SERVICE

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed a raid spray bottle next to standing reach in cooler. Operator removed. Corrected On-Site

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 - Handwash sink used for purposes other than handwashing. Observed clean utensils inside hand wash sink. Operator removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified with common name next to 3 compartment sink.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles on reach in cooler across white chest freezer.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Observed torn gaskets on reach in cooler across white chest freezer.

Basic - Ice scoop handle in contact with ice. Observed in ice container, operator removed during 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 on sugar container, operator removed during inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler across white chest freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Also observed in reach in cooler across white chest freezer.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified with common name.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked chicken wings in white reach in cooler, operator stored properly during inspection. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator changing tasks without washing their hands, coached operator during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (45F - Cold Holding); raw chicken (44F - Cold Holding) in reach in cooler, as per operator lees than 2 hours.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty metal containers stored on hand wash sink, operator removed during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in across standing unit.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on white reach in cooler and on white chest freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw steak (40F - Cold Holding) inside 3 compartment sink. Operator moved to reach in cooler during inspection. Corrective Action Taken

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to 3 compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (46F - Cold Holding); sliced cheese (48F - Cold Holding) on unit, as per operator less than 1 hour. Operator moved to freezer to cool down temperature. Corrective Action Taken

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

High Priority - Container of medicine improperly stored. Observed antiacid next to seasonings. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (48F - Cold Holding); sliced tomatoes (48F - Cold Holding) inside 2 door reach in cooler, as per operator less than 1 hour. Operator add ice during inspection. 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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit near the front door.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken breast stored above raw pork inside reach in cooler. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Intermediate - - From initial inspection : 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 form during inspection. - From follow-up inspection 2023-10-30: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-10-30: Time Extended

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler shredded mozzarella (52°F - Cold Holding); cut tomatoes (50°F - Cold Holding) As per operator taken out for order less than 30 minutes. Mozzarella and tomatoes were moved to reach freezer for rapid cooling.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

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 handle in ice. Handle was removed from ice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled top of freezer.