CHARCOALS STEAK & GRILL

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken and raw pork stored over sweet plantains and ice cream at standing reach in freezer. Operator relocated the products. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw pork and raw fish at reach in cooler. Operator relocated the raw beef to the bottom of the reach in cooler. 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 chicken and raw beef stored over raw pork at reach in freezer located in front of three compartment sink. Operator relocated the products. 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 vegetable (112 F - Hot Holding) at steam table. And sweet plantains (122 F - Hot Holding); garlic in oil (99 F - Hot Holding) at cook line. As per operator for less than two hours. Operator moved the garlic in oil to the grill to be reheated. Operator added hot water to reheat the vegetables. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine + 200 ppm). Operator added water to get 100 ppm. 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. Observed one new employee no food employee reporting agreement. Operator read and signed the document. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 98°F. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees located at preparation area next to reach in cooler/freezer.

Basic - Wiping cloth sanitizing solution stored on the floor. Operator moved the sanitizer bucket over other bucket. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler: cooked beans ,as per operator from yesterday (54F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: cooked beans ,as per operator from yesterday (54F - Cold Holding)

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine strength at greater than 200 ppm. Operator diluted to 100ppm. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed red beans too deeply packed.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense bulk beans. Corrected On-Site Repeat Violation

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

Basic - Standing water in bottom of reach-in-cooler. Observed in the prep unit. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by the ware washing area. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed marinated chicken breast stored above maduros located in the reach in cooler opposite the cookline. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed can of WD40 stored on the food prep counter. 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. Observed bowl used to dispense raw beans. Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed on the prep counter. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. I hood filters soiled with accumulation grease.

Basic - Standing water in bottom of reach-in-cooler. Observed for the unit opposite cookline.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on the prep counter. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed corn tortillas stored in shopping bag, located in the domestic reach in cooler.,located in the prep area. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed marinated chicken breast stored above sweet plantains located in the reach in cooler opposite the cookline. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler: domestic unit:; bacon wrapped shrimp , as per operator from yesterday. (50F - Cold Holding); coleslaw as per operator from yesterday (50F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler: domestic unit:; bacon wrapped shrimp , as per operator from yesterday. (50F - Cold Holding); coleslaw as per operator from yesterday (50F - Cold Holding)

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the kitchen and prep area.Repeat Violation Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed in the kitchen. Corrected On-Site Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Observed hot water faucet by the expo station in disrepair.

Basic - Floor soiled/has accumulation of debris. Observed in the dry storage area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the chest freezer located in the prep area. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed in the kitchen. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the prep area adjoining the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach in freezer,located in the dry storage area soiled with accumulation of grease and food debris. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw beef.located in the reach in cooler,kitchen unit. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade guard soiled with accumulation of food debris. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the mens bathroom. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed for the raw beans. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the kitchen Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at the cookline. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the reach in freezer located in the dry storage area. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed in the prep area. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed in kitchen unit. Repeat Violation

Basic - Stored food not covered. Observed for the bulk raw rice bin. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged, observed raw beef patties above tres leches in the 3 door standing freezer Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime, observed slicer blade guard, soda nozzles.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, observed in the kitchen. Repeat Violation

Basic - Floor soiled/has accumulation of debris, observed below cookline right of grill.

Basic - Ice buildup in reach-in freezer, chest unit located in the prep area, 2 door standing unit. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler, observed in unit located in the kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust, observed behind the cookline by the open grill.