EL TAMBO GRILL

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over lettuces at walk-in cooler unit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked octopus (49F - Cold Holding) at walk in cooler, as per manager left outside but not more than 4 hours, unit cooling well sufficient to do rapid cooling. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored inside handwashing sink by kitchen entrance, staff removed the bucket. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter area by chicken cutting station.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer bust 0ppm, staff provided new bucket solution retested at 50ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor, staff relocated it to table shelf. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled container, as per manager sugar at dry storage area

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 5 eggs stored at room temperature at kitchen preparation table, as per chef for less than 30 minutes, chef placed eggs back in reach in cooler for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomatoes (as per chef cut 1/2 hour ago) (61F - Cold Holding), chef moved cut tomatoes to reach in cooler for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed whole cooked chicken (81F - Hot Holding) (as per chef 30 minutes out the rotisserie). Chef moved product into walking freezer for rapid cooling. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed whole cooked chicken (81F - Hot Holding) (as per chef 30 minutes out the rotisserie). Seating at room temperature at kitchen area. Chef moved product to walk in freezer for rapid cooling.

Intermediate - Handwash sink used for purposes other than handwashing. Observed tongs stored inside handwashing sink at kitchen. Staff removed the tongs. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towels at men bathroom use by food handling employees. Manager provided a new roll. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks beyond cleanable at kitchen preparation table by ice machine.

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. Observed employee washing and rinsing and not sanitizing. Employee was coached on proper three compartment sink set up. All previously washed dishes were put in chlorine sanitizing solution at 50ppm. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towel on kitchen counter not stored in sanitizer bucket.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mixed vegetable rice (62F - Cold Holding) next to steam table. As per operator, it was made about two hours ago. Operator placed inside walk in cooler for rapid cooling. 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. Provided form to operator and operator printed out. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside hand wash sink near front counter. Operator removed ice immediately. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offers ceviche and not identified as raw item on digital menu.

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

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on digital menu. Establishment offers ceviche and not identified as raw item on digital menu.

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

Basic - Cardboard used to line food-contact shelves. Observed cardboard inside walk in cooler used as a food contact shelve.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board with cut marks and no longer cleanable located at prep station in back kitchen.

Basic - Food stored on floor. Observed can of oil on floor in dry storage room. Operator removed from floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter system soiled at cook line. Observed walk in cooler vents soiled. Observed walk in cooler gasket soiled. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled near three compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth located near cook line not stored in quaternary sanitizing solution. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed working containers of salt, pepper, seasonings, and squeeze bottles containing oil and sauces not labeled near cook line.

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 to operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen prep area with soiled containers inside. Operator removed immediately. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near three compartment sink. Operator restocked. Corrected On-Site

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 form to operator. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside brown rice at hot station used to scoop rice. Operator removed immediately. Corrected On-Site

Basic - No container installed for catching grease from hood drip tray. Observed no hood drip container at front counter grill area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers in walk in cooler soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hung up to dry near back door exit. Operator hung mop up. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution at front counter. Operator discarded towel. Corrected On-Site

Basic - No container installed for catching grease from hood drip tray.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter and inside kitchen.