PAL' RANCHO IV

High Priority - Cook cracked raw shell eggs and then handled clean utensils without washing hands. Cook went to wash his hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Guava cheese pastry 73F and Palito de queso 72F, baked 1 hour ago. At front counter display cooler. Operator time marked and filled out form. Corrected On-Site

Intermediate - Cook washed hands, after breaking shell eggs in a sink other than an approved handwash sink, in prep sink with his gloves on. Cook took his gloves off and washed hands in hand sink. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in cooler at cook line. Operator identified and segregated. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook line. Operator placed in sanitizer bucket. Corrected On-Site

High Priority - Raw beef stored over ready-to-eat cooked sausage on cook line. Operator moved sausage to top shelf. Corrected On-Site

High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ at front counter. Operator added water 100ppm. Corrected On-Site

Basic - In-use tongs stored on oven door handle between uses. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 127F on stove top. Operator heated water to 165F. Corrected On-Site

Basic - Onions and potatoes stored on floor in walk in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 50F-53F, in walk in cooler cooked yesterday in a deep, stacked and closed container. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 50F-53F, in walk in cooler cooked yesterday in a deep, stacked and closed container.

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Farm raised Tilapia menu states is undercooked in ceviche. Package label states that the fish must be fully cooked before consuming. Do not sell this fish undercooked in the ceviche. Operator states fish will be boiled in hot water before serving in the ceviche.

Intermediate - Spray bottle containing cleaner not labeled in dish area. Operator labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense flour next to ice machine. Operator removed bowl. Corrected On-Site

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

Basic - Water leaking from a faucet at prep sink on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - cooked pork belly (41F-56F - Cold Holding) not portioned or prepared today held in overfilled container in make table under 2 hours - operator split and moved to walk in cooler. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. At front counter - operator removed. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In use utensils in water at 122F on stove top

Intermediate - Handwash sink used for purposes other than handwashing. Gloves towels and containers in hand sink at dish wash room Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in beans and rice

Basic - Raw fruits/vegetables not washed prior to preparation. In use Avocados contain stickers

Basic - Time/temperature control for safety food thawed in an improper manner. Raw meat thawing in standing water at triple sink

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