BOLAY

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over peppers in cooler at front line Stored properly Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and after without washing dishes employee handled clean and sanitized dishes, discussed with operator employee washed hands. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed soiled paper towel inside of pants pocket and after without washing hands handled containers of sauce in walk in cooler, discussed with operator who educated employee and washed hands. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Equipment and utensils not properly air-dried - wet nesting. On to of make line metal bowls wet nesting with water, employee separated bowls and water dripped onto bowl of cooked chicken on make line, see stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler cut tomatoes (45F - Cooling ) at 2:30 since 9:00, at this rate of cooling product did not reach 41F within 4 hours, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked noodles (47F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour, discussed with operator who moved product back to walk in cooler to chill. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At cook line cut Brussels sprouts held on time is a public health control not time marked, discussed with operator who time marked products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler cut tomatoes (45F - Cooling ) at 2:30 since 9:00, at this rate of cooling product did not reach 41F within 4 hours, see stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked rice noodle (45F - Cooling) at 2:10 since 12:00 to 45F at 2:40; cooked sweet potato noodles (50F - Cooling) at 2:10 since 12:00 to 47F at 2:40, at this current rate of cooling products will not reach 41F within 6 hours, discussed with operator who iced bathed products for rapid cooling. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. On to of make line metal bowls wet nesting with water, employee separated bowls and water dripped onto bowl of cooked chicken on make line, see stop sale.

Basic - Floor area(s) covered with standing water. At cook line standing water on floor from leaking oven, discussed its operator to clean and sanitize areas.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler at front counter employee beverage stored with prepared foods, discussed with operator who removed drink. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves rusted and pitted, discussed with operator to repair or replace.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Steaks and bbq chicken in bottom warmer at end of cook line Food item time stamped Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. At dry storage area 1 can of Garbanzo beans dented, 1 can of pinto beans dented. Operator removed from storage to be returned to vendor. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Underneath make line 1 spray bottle containing glass cleaner not labeled. Operator labeled. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Trash receptacles not provided where needed in establishment. At cook line Hand washing sink no trash can. Operator provided trash can Corrected On-Site Repeat Violation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator remade to quaternary 200ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. At cook line; cooked garlic in oil (TPHC), time marked to discard at 2:18pm/at 2:50pm item still in use on cook line. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double door stacked stainless reach in; creamy garlic sauce w/fresh garlic in oil (48°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler less than 4 hours, moved to walk-in cooler to return to 41°F. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. At cook line; cooked garlic in oil (TPHC), time marked to discard at 2:18pm/at 2:50pm item still in use on cook line. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink outside walk-in cooler; no paper towels. Operator provided paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At rosemary storage container; measuring cup with no handle used to dispense. Operator removed. Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. At cook line hand wash sink; paper towels used and no garbage can nearby.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Triple sink already set up to quaternary 200ppm. Operator agrees to manually sanitize dishes until dish machine is repaired. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. At dry storage area; stainless steel polish and sanitizer stored over napkins. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area; can opener blade soiled with food debris, mold-like substance or slime. Operator moved to be cleaned. Corrective Action Taken Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At front counter sanitizer bucket; quaternary 50ppm. Operator remade to quaternary 200ppm. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 123); Operator ran dishwasher again- temperature to 169° F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has presence of food debris and rust- at the back of the kitchen prep table; operator place an order of new can opener. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by food cart and floor dryer at cook line. Operator removed. Corrected On-Site

Basic - Stored food not covered. Mojo pork stored in the walk-in cooler not covered. Operator covered. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (46 - Cold Holding); in reach in cooler at the front counter. As per operator food not portioned or prepared today; food out of temperature for less than four. Operator placed food n ice bags to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- cooked zucchini, potatoes and street corn had no time label at cook line ; as per operator food on time for an hour( 12:50 pm). Operator time marked. Corrected On-Site Repeat Violation Admin Complaint

Basic - Food stored on floor. Buckets of sauces stored on the floor in walk-in cooler. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. All food at front counter missing time mark. Establishment does not generate the electronic label as soon as the food is placed on time. As per manager food out on time since 10:40 . Operator time marked the foods.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Records/documents for required employee training do not contain all of the required information. Records are missing training date of expiration.