EL ATLAKAT RESTAURANT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs store on top of raw fish on reach in cooler across cook line.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed some raw items on the menu does not identify which items contain raw or undercooked animal food. Operator corrected. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board with cut marks at the prep table. Operator discarded and placed a new one. Corrected On-Site

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Observed wiping cloths used for occasional spills on salsa station. Operator removed and placed in a sanitizer solution. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers stored on top of the three container

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed tomato sauce (59F - Cooling) at walk in cooler. As per employee, product was prepared on the previous night.

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 tomato sauce (59F - Cooling) at walk in cooler. As per employee, product was prepared on the previous night. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding) at reach in cooler drawers across from stove. As per employees, product inside cooler since the previous night. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding) at reach in cooler drawers across from stove. As per employees, product inside cooler since the previous night. Repair technician began assessing cooler during inspection. 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 200 plus ppm.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal shaker cups not inverted at beverage station.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked plastic buckets and metal pot stored wet at dry storage room.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambi thermometer inside reach in cooler at beverage station containing milk. Repeat Violation

Basic - Stored food not covered. Observed tray of coconut desert not covered at walk in freezer.

Basic - Utensils in poor condition. Observed wooden spoons stored near ware washing area in disrepair.

Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. Warning - From follow-up inspection 2023-09-29: Clam tags not marked with last date served. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation line. Repeat Violation Warning - From follow-up inspection 2023-09-29: Cutting board has cut marks and is no longer cleanable. Observed at preparation line. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed buildup ice in the walk in freezer. Warning - From follow-up inspection 2023-09-29: Observed buildup ice in the walk in freezer. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-09-29: Walk-in cooler/freezer shelves with rust that has pitted the surface. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over maduro at walk in cooler. Employee rearranged items. Corrected On-Site Repeat Violation

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (57F - Cold Holding); raw chicken (56F - Cold Holding) at reach in cooler drawers at cook line. As per manager, less than 2 hours. Advised manager to submerge containers in ice. Corrective Action Taken 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 can opener blade soiled with old food debris. Employee began removing debris. Corrective Action Taken

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.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area and front counter. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler drawers at cook line.

Basic - Single-service articles not stored inverted or protected from contamination. Observed at storage shelves at preparation area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut vegetables at walk in cooler. Employee rearranged items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (48F - Cold Holding) at reach in cooler drawers at cook line. As per manager, less than 2 hours. Observed coleslaw (51F - Cold Holding) at front line. As per manager, less than 1 hour. Employee added ice to surrounding container.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags not marked with last date served. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of flan not date marked at walk in cooler. As per manager, items were prepared 2 days prior.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots not inverted at preparation area. Employees inverted items. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area.

Basic - Equipment in poor repair. Observed ice machine lid in disrepair.

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

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

Intermediate - Clam tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Observed ice machine interior soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge inside hand sink located near ware washing.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food at preparation area. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles located at microwave. Repeat Violation

Basic - Floor area(s) covered with standing water throughout cook line. Repeat Violation

Basic - Food stored on floor. Observed chicken stock container stored on floor near oven. Repeat Violation

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

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler at preparation area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet soiled wiping cloth on cutting board at preparation area.

High Priority - Nonfood-grade bags used in direct contact with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over salad at reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (45°F - Cold Holding); cheese (49°F - Cold Holding) at cook line reach cooler.

Intermediate - Clam tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed container to store food cracked in disrepair.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans and rice in reach in cooler missing date marking. As per cook line employee rice is from previous day.

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Floor area(s) covered with standing water.

Basic - Food stored on floor. Observed chicken stock seasoning stored on floor in kitchen.

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

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

Basic - No handwashing sign provided at a hand sink used by food employees.

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

Basic - Old labels stuck to food containers after cleaning.

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

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