EL CHALAN RESTAURANT

High Priority - Container of medicine improperly stored. Observed burn medicine stored next to clean dishes in dry rack area. Operator removed. Corrected On-Site

High Priority - Live, small flying insects found. Observed one flying insect landing on bag of onions in back dry storage area. Operator swatted insect and discarded. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Observed small bag of onions in back dry storage area with flying insect landing on them. Operator discarded. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine with food debris.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed black microwave door handle soiled in kitchen area.

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards with cut marks and no longer cleanable in kitchen prep area. Repeat Violation

Basic - Equipment in poor repair. Observed several reach in cooler door handles in disrepair.

Basic - Food storage container/container lid cracked or broken. Observed one plastic container cracked in kitchen area. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside walk in freezer near ventilation system.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed four knives stored between wall and prep table in kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. Observed two sets of tongs on fire suppression system at the cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several fans in kitchen area soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler in back dry storage with soiled interior.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves inside reach in cooler in kitchen area with rust accumulation.

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

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed male employee wash hands with gloves on and then continued working with ready to eat food at preparation table. Coached employee on proper hand washing. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored above diced tomatoes inside walk in cooler. Operator removed eggs and stored correctly. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed male server bring in dirty dishes and immediately grabbed clean glass cups without washing hands. Coached employee on proper hand washing. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked scrambled eggs (49F - Cold Holding) inside reach in cooler located across the cook line. As per operator product has been there since 11AM. Operator placed inside walk in cooler for rapid cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen dishes inside hand wash sink next to three compartment sink. Operator removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit expired 09/25.

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink near prep table in kitchen.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rusted shelves on dry rack where clean dishes are stored.

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed several white cutting boards in kitchen area with cut marks and no longer cleanable.

Basic - Equipment in poor repair. Observed several torn gaskets throughout the restaurant for reach in coolers and freezers.

Basic - Floors not maintained smooth and durable. Observed kitchen and ware washing floor not smooth and durable.

Basic - Food storage container/container lid cracked or broken. Observed cracked lid inside walk in cooler covering diced onion. Operator discarded. Corrected On-Site

Basic - Food stored on floor. Observed gallon of cooking oil on floor near cook line.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between wall and food preparation table in kitchen area.

Basic - In-use tongs stored on fire suppression system.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 83F at steam table.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign near hand wash sink by prep table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed multiple reach in coolers in the kitchen area soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer in back storage area with soiled interior.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located across ware washing sink with rust accumulation on shelves.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted located next to ware washing sink.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of prep table in kitchen not stored in sanitation bucket.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shelled eggs stored above raw fish inside walk in cooler. Operator placed raw shelled eggs under fish. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed several white cutting boards with cut marks and no longer cleanable at thenprep table.

Basic - Floor area(s) covered with standing water. Observed standing water near cook line.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives tied in between wall and prep table. Operator removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed a set of tongs on fire suppression system at the cook line. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed reach in cooler gaskets located across the cook line soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located across the cook line with rusted shelves.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust accumulation.

Basic - Working containers of food removed from original container not identified by common name. Observed working container of sugar at the coffee station not labeled. Operator labeled immediately. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling soiled dishes at 3 compartment sink and then touched clean container, no hand wash.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over 3 leches cake at reach in cooler at back dining area. Manager rearranged products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (47F - Cold Holding); cooked mussels (51F - Cold Holding) at preparation cooler at cook line. As per cook, products placed in unit less than 1 hour prior. Advised cook to submerge containers in ice.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked corn (78F - Hot Holding); cooked potatoes (87F - Hot Holding) at room temperature at expo area. As per cook, products placed at room temperature less than 1 hour. Advised cook to submerge containers in ice and discussed time as a public health control.

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 solution at 200 plus ppm. Manager diluted solution with water. Final reading, 50PPM. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed saute pans and food storage containers stored inside hand sink next to 3 compartment sink. Employee removed items. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink next to 3 compartment sink.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at hand sink next to 3 compartment sink. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Dead roaches on premises. Observed 2 dead roaches on shelf at dry storage area.

Basic - Floor area(s) covered with standing water. Observed standing water on floor at cook line.

Basic - Screen in door torn. Observed screen detached from door leaving an opening at cook line and front preparation area. Repeat Violation

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2024-05-16: Accumulation of lime scale on the inside of the dishmachine. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of exit door at cook line. Warning - From follow-up inspection 2024-05-16: Observed gap at bottom of exit door at cook line. Time Extended

Basic - - From initial inspection : Basic - Screen in door torn/in poor repair - vermin present. Observed holes in screen in back exit door at kitchen. Warning - From follow-up inspection 2024-05-16: Screen in door torn/in poor repair Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice (52F - Cooling) at walk in cooler. As per manager, item was prepared on the previous day. Warning - From follow-up inspection 2023-12-13: Observed cooked pork belly with sauce at 47F cooling at walk in cooler. As per manager, product was prepared on the previous day. Admin Complaint

High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonium solution at 0 ppm. Manager added quaternary ammonium tablet to solution. Corrective Action Taken Warning - From follow-up inspection 2023-12-13: Observed chlorine solution at 10ppm. Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice (52F - Cooling) at walk in cooler. As per manager, item was prepared on the previous day. Warning - From follow-up inspection 2023-12-13: Observed cooked pork belly with sauce at 47F cooling at walk in cooler. As per manager, product was prepared on the previous day. Time Extended

Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Warning - From follow-up inspection 2023-12-13: Observed chlorine solution at 10ppm across from cook line. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patty stored over vegetables at reach in freezer at storage area. Manager rearranged items. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Observed drain line inside hand sink near kitchen entrance. Repeat Violation

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled bowls, pan and utensils stored inside hand sink at kitchen entrance. Employee removed items. 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked beef tripe at walk in freezer not date marked. As per manager, item was prepared on previous days.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside sauce at front storage area. Manager removed cup. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing potatoes not wearing hair restraint.

Basic - Food stored on floor. Observed container of celery stored on floor at walk in cooler.

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

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

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

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 chlorine machine at 0ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish with sauce (52F - Cold Holding) at expo area. As per manager, less than 1 hour. Manager submerged container in ice. Observed cooked mixed seafood (56F - Cold Holding) at reach in cooler at cook line. As per manager, less than 2 hours. Employee took item to reach in freezer to rapidly chill. Corrective Action Taken

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 solution at 200ppm.

Intermediate - Equipment drain line draining into handwash sink. Observed chemical drain line inside hand sink near kitchen entrance.

Intermediate - No soap provided at handwash sink. Observed at front counter. Corrected On-Site

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

Basic - Cardboard used to line nonfood-contact shelves. Observed at dry storage area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent at cook line soiled with accumulated dust. Observed wall at cook line soiled with dust and food debris.

Basic - Food stored on floor. Observed plastic containers of cooking oil stored on floor at storage area and cook line. Observed containers of raw grouper stored on floor at walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in water at 133F at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves at dry storage area soiled with food debris.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in coolers at cook line.

Basic - Single-service articles improperly stored. Observed single service cups stored on floor near front counter.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Observed no lighting available at dry storage area.

Basic - Unclean building components, attachments or fixtures. Observed hoods soiled with accumulated grease.

Basic - Uncleanable knife block in use to store knives. Observed at preparation area.

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

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2022-04-25: Observed mop sink missing vacuum breaker Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Observed multiple food items cold holding in all coolers with no covers Warning - From follow-up inspection 2022-04-25: Observed multiple food items cold holding in all coolers with no covers Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen Repeat Violation Warning - From follow-up inspection 2022-04-25: Time Extended

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 opposite cookline. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. by ceviche station:; swai ceviche (58°F - Cold Holding); sliced tomatoes (52°F - Cold Holding); cooked sweet potatoes (50°F - Cold Holding)as per operator about an hour ago. Operator removed to adjoining standing reach in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink.

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 unit by the ceviche station, ambient temperature at approximately

Basic - Duct tape used to repair nonfood-contact surface. Observed on the ice machine.

Basic - Floor soiled/has accumulation of debris. Observed under the cookline.

Basic - Food stored on floor. Observed jug containing cooking oil stored on the dry storage floor.

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen and prep area.